These savory Korean meatballs are perfect for fall entertaining
Meatballs are probably one of the world's more versatile dishes.
This Korean meatball dish proves just how versatile meatballs are. Created by Chef David Lee and Chef Diane Henderiks from the Korean Food Foundation, the two transformed an Italian-style favorite into a Korean-inspired dish to appeal to the American palate.
Flavored with Gochu-jang -- a traditional fermented ingredient made with red pepper powder and soybean -- the saucy chicken meatballs were easily one of our favorites from the New York City Wine & Food Festival. And luckily, the Foundation let us in on the spectacular recipe so we can (try to) make it at home.
Topped with freshly grated parmesan cheese, it's a dish we cannot wait to replicate.
See the full recipe below! Happy eating.
- 1 lump of chicken breast and chicken thigh
- 2 tbsp gochu-jang
- 2 tbsp minced garlic
- 3 tbsp hempseed
- 2 tsp ganjang
- 2 tsp sugar
- 1/2 bundle leek
- 1/4 cup minced onion
- 1/4 cup pine nuts
- 1/2 cup wheat flour
- 1/4 cup mayonnaise
- 1 egg
- 1 cup gochu-jang
- 1/4 cup water
- 1/4 cup sugar
- 1/4 tomato
- parmesan cheese to garnish
1. Mince chicken breast and chicken thigh
together and then freeze them.
2. Thaw minced chicken, and then mix with
gochu-jang, garlic, hempseed, soy sauce, and
3. Knead with wheat flour, egg, and
mayonnaise in a separate bowl.
4. Add chicken mix and wheat flour mix
5. Make appropriate-sized meatballs.
6. Preheat the gas stove, add vegetable oil
and then bake meatballs.
7. For the sauce, mix gochu-jang, water, sugar, and tomato,
and then boil it.
8. Sprinkle gochu-jang sauce and Parmigiano-
Reggiano on top of meatballs, serve.
For more cooking inspiration from Diane, watch the video above!