Gochujang ferments in Korean clay pots for 3+ years underground, creating complex umami that transforms ordinary meatballs completely.
Gochujang Meatballs
Savor the bold flavors of these vegetarian meatballs infused with spicy gochujang, making them a fantastic addition to any meal! Packed with wholesome ingredients like quinoa and fresh herbs, these delightful bites are perfect for pairing with fluffy rice or tossing into a vibrant salad. Get ready to elevate your plant-based cuisine with this easy and irresistible dish!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 2 gousses d'ail émincés
- 2 gousses d'ail
- 1 càc de gingembre râpé (5 ml)
- Vert de cébetteoptional
- 2 CàS d'eau (30 ml)
🫙Pantry Staples(6)
- 1 CàS de chapelure / maizena / flocons d'avoine (15 ml)can substitute with cornstarch or oat flakes
- 15g de lentilles (cuites) (0.53 oz)
- 2 càc de maizena (10 ml)
- 1/2 càs de vinaigre de riz (7.5 ml)
- 1 càc huile de sésame (5 ml)
- 1 càc de sucre (5 ml)
🧂Spices & Seasonings(1)
- 1/2 càc sel (2.5 ml)
🍯Sauces & Condiments(4)
- 2 càc de gochujang (10 ml)
- 1 càs de Gochujang (15 ml)
- 1/2 càc sauce soja (2.5 ml)
- 3cl de sauce soja (1.01 fl oz)
📦Other(3)
- 20g d'eau chaude (0.71 oz)
- Graines de sésameoptional
- 50g de protéines de soja texturées (PST) taille granulés (1.76 oz)
👨🍳 Instructions
- 1
Mix the ingredients for the meatballs (except lentils/binder) and add the textured soy protein.
- 2
Add the binders, mix WELL.
- 3
Form meatballs and bake at 200°C for 20 minutes.
- 4
Lightly sauté the garlic with a teaspoon of neutral oil, then add the rest of the sauce and mix.
- 5
A little before the baking is finished, combine the water and cornstarch, mix well, then pour into the sauce.
- 6
Add the meatballs and cover them well.
- 7
Serve with rice!
💡 Pro Tips
- ✓Hydrate textured soy protein with warm liquid at a 1:1.5 ratio for 10-15 minutes before mixing, as proper hydration creates the binding matrix that prevents crumbly meatballs.ingredient1:1.5 ratio, 10-15 minutes
- ✓Mix your meatball mixture just until combined, then let it rest for 15-20 minutes so the binders fully hydrate and create stronger protein networks for better texture.timing15-20 minutes
- ✓Bake meatballs on a wire rack over a sheet pan at 200°C to allow hot air circulation underneath, preventing soggy bottoms and ensuring even browning through the Maillard reaction.equipment
- ✓Make your cornstarch slurry with cold water at a 1:2 ratio (starch to water) and add it during the last 2-3 minutes of sauce cooking to prevent lumping and achieve proper thickening.technique1:2 ratio, 2-3 minutes
- ✓Bloom your gochujang in the oil for 30-60 seconds before adding other sauce ingredients to develop deeper umami flavors through caramelization of the fermented paste's sugars.timing30-60 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Gochujang ferments in Korean clay pots for 3+ years underground, creating complex umami that transforms ordinary meatballs completely.
Gochujang Meatballs
Savor the bold flavors of these vegetarian meatballs infused with spicy gochujang, making them a fantastic addition to any meal! Packed with wholesome ingredients like quinoa and fresh herbs, these delightful bites are perfect for pairing with fluffy rice or tossing into a vibrant salad. Get ready to elevate your plant-based cuisine with this easy and irresistible dish!
📝 Ingredients
Serves 2🥬Fresh Produce(5)
- 2 gousses d'ail émincés
- 2 gousses d'ail
- 1 càc de gingembre râpé (5 ml)
- Vert de cébetteoptional
- 2 CàS d'eau (30 ml)
🫙Pantry Staples(6)
- 1 CàS de chapelure / maizena / flocons d'avoine (15 ml)can substitute with cornstarch or oat flakes
- 15g de lentilles (cuites) (0.53 oz)
- 2 càc de maizena (10 ml)
- 1/2 càs de vinaigre de riz (7.5 ml)
- 1 càc huile de sésame (5 ml)
- 1 càc de sucre (5 ml)
🧂Spices & Seasonings(1)
- 1/2 càc sel (2.5 ml)
🍯Sauces & Condiments(4)
- 2 càc de gochujang (10 ml)
- 1 càs de Gochujang (15 ml)
- 1/2 càc sauce soja (2.5 ml)
- 3cl de sauce soja (1.01 fl oz)
📦Other(3)
- 20g d'eau chaude (0.71 oz)
- Graines de sésameoptional
- 50g de protéines de soja texturées (PST) taille granulés (1.76 oz)
👨🍳 Instructions
- 1
Mix the ingredients for the meatballs (except lentils/binder) and add the textured soy protein.
- 2
Add the binders, mix WELL.
- 3
Form meatballs and bake at 200°C for 20 minutes.
- 4
Lightly sauté the garlic with a teaspoon of neutral oil, then add the rest of the sauce and mix.
- 5
A little before the baking is finished, combine the water and cornstarch, mix well, then pour into the sauce.
- 6
Add the meatballs and cover them well.
- 7
Serve with rice!
💡 Pro Tips
- ✓Hydrate textured soy protein with warm liquid at a 1:1.5 ratio for 10-15 minutes before mixing, as proper hydration creates the binding matrix that prevents crumbly meatballs.ingredient1:1.5 ratio, 10-15 minutes
- ✓Mix your meatball mixture just until combined, then let it rest for 15-20 minutes so the binders fully hydrate and create stronger protein networks for better texture.timing15-20 minutes
- ✓Bake meatballs on a wire rack over a sheet pan at 200°C to allow hot air circulation underneath, preventing soggy bottoms and ensuring even browning through the Maillard reaction.equipment
- ✓Make your cornstarch slurry with cold water at a 1:2 ratio (starch to water) and add it during the last 2-3 minutes of sauce cooking to prevent lumping and achieve proper thickening.technique1:2 ratio, 2-3 minutes
- ✓Bloom your gochujang in the oil for 30-60 seconds before adding other sauce ingredients to develop deeper umami flavors through caramelization of the fermented paste's sugars.timing30-60 seconds