Berkshire Pork Spicy Korean Meatballs


Korean Spicy Meatballs

Spicy but not hot, These meatballs, slightly sweet and delectably juicy with Pasture Prime Pork
Author Rachel Yang


  • 1 lb. Ground Pork
  • 5 Scallions finely chopped
  • 1/4 c. Gochujang
  • 1/4 c. Mirin
  • 2 TBSP. Soy sauce
  • 4 medium Garlic cloves finely chopped
  • 1- inch piece of Ginger peeled and grated
  • 2 TBSP. canola or other neutral oil


  1. Preheat oven to 375 degrees
  2. In large bowl mix together all ingredients, except oil (mixture will be quite wet)
  3. Use hands to roll into 1 1/2 inch meatballs
  4. Place large skillet over medium-high heat
  5. Add oil
  6. When oil begins to shimmer, add meatballs (cook in batches if necessary)
  7. Cook until meatballs are browned, about 3-4 minutes
  8. Turn them over and brown second side about 2 minutes longer
  9. Transfer to rimmed baking sheet.
  10. Place meatballs in the oven and bake until they resist light pressure and are cooked through, about 10 minutes
  11. Transfer to paper towel.
  12. Serve hot.

Recipe Notes

Gochuyang can be found in the asian section of most well stocked grocery stores. It is a fiery, but nuanced chili paste that is used in everything from vinaigrette to a mayonnaise di[[ing sauce for French Fries.

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