Summary

Ingredients

• 500 g minced meat, beef or mixed
• 3 spring onion (s)
• 3 cloves garlic
• 1 egg (s)
• 3 tablespoon breadcrumbs (panko), alternatively breadcrumbs
• 1 tablespoon chili paste (gochujang paste)
• 1 tablespoon ginger root, chopped
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper, ground
• 40 ml vegetable oil, for frying

For the glaze:

• 1 tablespoon chili paste (gochujang paste)
• 2 tablespoon apricot jam
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce

Also:

• Spring onion (s), cut into rings
• Sesame, toasted

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Instructions

1. Chop the spring onions and garlic, add to the minced meat with the ginger, egg, breadcrumbs and gochujang paste and mix everything well. Season to taste with salt and pepper. Shape into small balls the size of table tennis balls and fry on all sides in the hot fat. Preheat the oven to 180 degrees and cook the minced meatballs for ten to fifteen minutes, depending on their size. Meanwhile, heat the second spoonful of the gochujang paste with apricot jam, vinegar and soy sauce in a large pan and stir until the sauce has a smooth consistency. Roll the finished dumplings in the sauce until they are evenly covered. Sprinkle with spring onions and toasted sesame seeds and serve over rice. Gochujang paste is very hot, so you should taste it and dose according to your personal taste. It is one of the basic Korean ingredients. Among other things, it is also mandatory for the national dish Bulgogi.