Korean meatballs

Korean Meatballs Ingredients 500g (1.1 lbs) beef mince 3 spring onions, finely sliced 3 cloves garlic, finely grated 2.5cm (1in) piece fresh ginger, finely grated 1 egg, lightly beaten 1 tbsp brown sugar 35g (⅓ cup) dried breadcrumbs 20ml (1 tbsp) soy sauce 1 tbsp Gochujang Sea salt and black pepper, to season 1 tbsp peanut oil Sliced spring onions, toasted sesame seeds, steamed rice, to serve Sauce 4 cloves garlic, finely grated 60ml (¼ cup) Gochujang 80ml (⅓ cup) Soy sauce 125ml (½ cup) beef stock 75g (⅓ cup) brown sugar 40ml (2 tbsp) rice vinegar 2 tsp cornflour (cornstarch) 20ml (1 tbsp) water Sea salt, to season Method Step 1: Prep the meatballs combine mince, onions, garlic, ginger, egg, sugar, breadcrumbs, soy sauce and Gochujang in a large bowl. Season with salt and pepper and mix until just combined. Form mixture into tablespoon sized meatballs. Step 2: Cook the meatballs Heat oil in a large frying pan over medium heat. Cook meatballs for 8-10 minutes, turning to brown all over. Transfer to a large plate. Step 3: Cook the sauce Add the garlic to the pan and cook for 30 seconds. Then add Gochujang, soy, stock, sugar and vinegar. Bring to a simmer, stirring occasionally. Make a slurry with the cornflour and water, then stir this into the sauce and cook, until sauce thickens. Step 4: Finish and serve Return the meatballs to the pan, tossing to coat well, and cook for 1-2 minutes until warmed through. Serve meatballs on steamed rice, sprinkled with extra spring onions and sesame seeds.