Vegan Korean Meatballs
Vegan Korean Meatballs are tantalising bites made from a blend of spices, textures and aromas that will leave you wanting more. Get the recipe below.
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Plant based fusion food
Over the last few years veganism has grown in popularity as people have become more conscious of animal rights, environmental sustainability and health. I became vegan back in 2020 and have been working on creating delicious vegan recipes ever since.
One of my favourite things to do is take the flavours and ingredients from cuisines around the world and to turn them into delicious plant based dishes. Today I’m using Korean flavours and ingredients to make these Vegan Korean Meatballs.
Korean cuisine is renowned for its bold flavours and vibrant colours. This dish is no exception. My Vegan Korean Meatballs draw inspiration from Korean cuisine, incorporating traditional spices and seasonings to create a simple meal that is packed full of flavour.
It might not be a hugely authentic recipe but it is delicious!
How to make Vegan Korean Meatballs
You don’t need that many ingredients for this recipe. Just add these to your shopping list:
- Vegan meatballs
- White onion
- Red pepper
- Gochujang
- Soy sauce
- Rice wine vinegar
- Root ginger
- Garlic
Gochujang, soy sauce, rice wine vinegar, root ginger and garlic are essential for a more authentic Korean flavour.
If you want to, you can also use red chilli, sesame seeds and chives to garnish.
Gochujang is the only ingredient that you might not be able to find. Lots of UK supermarkets do stock it now but if not then you will need to pop to your local Asian store or buy some online.
To make the meatballs it’s as simple as frying them with the onion and red pepper, stirring together the rest of the ingredients and making into a sauce with a little water, then adding the sauce to the frying pan. Once the sauce has come up to a bubble and the meatballs are all coated it’s ready to eat.
Serving suggestions
I simply serve these Vegan Korean Meatballs with some steamed rice. The rice perfectly soaks up the sticky sauce.
But, you could also serve with some steamed vegetables or even noodles. It’s up to you.
The recipe
Vegan Korean Meatballs
Ingredients
For the meatballs
- 1 tbsp vegetable oil
- 300 g vegan meatballs
- 1 small white onion thinly sliced
- 1 small red pepper thinly sliced
For the sauce
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 cloves garlic minced
- 1 inch root ginger minced
Garnish (optional)
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds
- 5 chives finely chopped
- 1 red chilli thinly sliced
Instructions
- Heat the vegetable oil in a frying pan then add the meatballs. Fry the meatballs for 5 minutes until just browning.
- Add the onion and red pepper to the pan and cook for another 10 minutes, stirring frequently until the meatballs are cooked through and vegetables softened.
- Next stir together the sauce ingredients until smooth. Add a tbsp or two of water to thin it out into a sauce consistency.
- Pour the sauce over the meatballs and heat it until it starts to bubble and the dish is hot through.
- Garnish with your choice of toppings and serve.
Nutrition
More Korean inspired recipes
For more recipes from around the world check out the Global Recipe Archive.