Let’s go-go-go with gochujang, Chef! There’s no time to waste, as you will want to savour this meal as soon as possible.
Gochujang Rice & Beef Meatballs
Gochujang Rice & Beef Meatballs
with pickled carrots & ginger
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Beef Meatballs
- Carrot
- Corn
- Edamame Beans
- Kewpie Mayo
- Pickled Ginger
- Rice Wine Vinegar
- Spicy Soy Mix
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add the spicy soy mix (to taste), and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Carrot
Boil the kettle. In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7 of sweetener, and seasoning. Toss through the Carrot and set aside to pickle.
MMMEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Season and remove from the pan.
POPS OF COLOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
POKE BOWL
Bowl up the rice, and top with the meatballs, the pickled carrots, the Corn, and the edamame beans. Finish with dollops of the Kewpie mayo and sprinkle over the pickled ginger. Enjoy!
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add the spicy soy mix (to taste), and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Carrot
Boil the kettle. In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7 of sweetener, and seasoning. Toss through the Carrot and set aside to pickle.
MMMEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Season and remove from the pan.
POPS OF COLOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
POKE BOWL
Bowl up the rice, and top with the meatballs, the pickled carrots, the Corn, and the edamame beans. Finish with dollops of the Kewpie mayo and sprinkle over the pickled ginger. Enjoy!
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add the spicy soy mix (to taste), and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Carrot
Boil the kettle. In a bowl, combine the vinegar, 15ml [20ml]|#7DA0D7 of sweetener, and seasoning. Toss through the Carrot and set aside to pickle. Drain right before serving.
MMMEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
POPS OF COLOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
POKE BOWL
Bowl up the rice, and top with the meatballs, the pickled carrots, the Corn, and the edamame beans. Finish with dollops of the Kewpie mayo and sprinkle over the pickled ginger. Enjoy!
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add the spicy soy mix (to taste), and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
PICKLED Carrot
Boil the kettle. In a bowl, combine the vinegar, 15ml [20ml]|#7DA0D7 of sweetener, and seasoning. Toss through the Carrot and set aside to pickle. Drain right before serving.
MMMEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
POPS OF COLOUR
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-5 minutes (shifting occasionally). Remove from the pan and set aside. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
POKE BOWL
Bowl up the rice, and top with the meatballs, the pickled carrots, the Corn, and the edamame beans. Finish with dollops of the Kewpie mayo and sprinkle over the pickled ginger. Enjoy!
Frequently Asked Questions
What is the preparation time for Gochujang Rice & Beef Meatballs?
The preparation time for Gochujang Rice & Beef Meatballs with pickled carrots & ginger is between 25 and 45 minutes.
What is the total time required to make Gochujang Rice & Beef Meatballs with pickled carrots & ginger?
The total time required to make Gochujang Rice & Beef Meatballs with pickled carrots & ginger is between 35 and 55 minutes.
How many servings does Gochujang Rice & Beef Meatballs provide?
4 servings
What are the main ingredients in Gochujang Rice & Beef Meatballs?
Beef Meatballs, Carrot, Corn, Edamame Beans, Kewpie Mayo, Pickled Ginger, Rice Wine Vinegar, Spicy Soy Mix, White Basmati Rice
What is the nutritional information of Gochujang Rice & Beef Meatballs?
Calories: 1372, Carbs: 105 grams, Fat: grams, Protein: 51.2 grams, Sugar: 11.6 grams, Salt: 1408 grams
How do I prepare Gochujang Rice & Beef Meatballs?
POKE BOWL: Bowl up the rice, and top with the meatballs, the pickled carrots, the corn, and the edamame beans. Finish with dollops of the Kewpie mayo and sprinkle over the pickled ginger. Enjoy! POPS OF COLOUR: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. MMMEATBALLS: Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Season and remove from the pan. PICKLED CARROT: Boil the kettle. In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7 of sweetener, and seasoning. Toss through the carrot and set aside to pickle. READY THE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat, add the spicy soy mix (to taste), and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Gochujang Rice & Beef Meatballs?
Beef Meatballs, Carrot, Corn, Edamame Beans, Kewpie Mayo, Pickled Ginger, Rice Wine Vinegar, Spicy Soy Mix, White Basmati Rice
How many calories does Gochujang Rice & Beef Meatballs have?
1372 calories
How much fat content does Gochujang Rice & Beef Meatballs have?
grams
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