Spicy Korean-style Meatball Bowl | Premio Foods

Spicy Korean-style Meatball Bowl

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  • 1 1/2 pounds lean ground pork
  • 1/2 asian pear (also known as an apple pear, peeled, cored and grated)
  • 1/2 cup panko bread crumbs
  • 3 scallions (thinly sliced)
  • 3 cloves garlic (finely minced)
  • 2 tablespoons gochujang (also known as Korean chili paste)
  • 2 tablespoons soy sauce
  • 1 large egg (lightly beaten)
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 2 tablespoons canola oil
  • 1 pound rice noodles
  • 10 cups cooked brown rice
  • 8 baby bok choy (blanched or steamed)
  • 1/4 cup sesame seed
  • 1/2 cup green onions (sliced)
  • 1/4 cup fresno chiles (thinly sliced)
  • 1/2 cup Sriracha chili sauce
  • 1/2 cup blackberry jam
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon kosher salt

28 Servings | 40 Minutes

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Spicy Korean-style Meatball Bowl:

Step 1 – Preheat the oven to 350 degrees F.

Step 2 – Place grated Asian pear between several paper towels or a clean kitchen towel. Press to extract any extra liquid.

Step 3 – In a large bowl, combine the ground pork with the Asian pear, bread crumbs, scallions, garlic, chili paste, soy sauce, egg, vinegar, pepper and salt. Use your hands to form the meatballs about 1 1/2-inches in diameter (this recipe should yield about 28 – 30 meatballs).

Step 4 – In a large sauté pan, heat the canola oil over medium heat. Working in batches, brown the meatballs on all sides, then set aside in a baking pan. Continue until all the meatballs are browned.

Step 5 – Bake the meatballs in the oven until cooked through, 10-12 minutes, or until they reach an internal temperature of about 160 degrees F.

Step 6 – While the meatballs are cooking, make the glaze: in a small saucepan, stir together the jam, chili paste, rice vinegar, soy sauce and salt. Place over medium heat and cook for about 5 minutes, or until glossy.

Step 7 – When the meatballs are ready, remove from the oven, and drizzle enough glaze to coat the meatballs on all sides. Reserve any remaining glaze for serving.

Step 8 – Serve the meatballs in a rice noodle or brown rice bowl, along with the bok choy, and top with sesame seeds, green onions, chili peppers, sriracha sauce, and a drizzle of extra glaze, if desired.

Recipe from the National Pork Board

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