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Vegan Korean Meatballs
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Vegan Korean Meatballs

Vegan Korean Meatballs are tantalising bites made from a blend of spices, textures and aromas that will leave you wanting more.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Korean
Diet: Vegan, Vegetarian
Keyword: garlic, gochujang, red pepper, rice wine vinegar, root ginger, soy sauce, vegan meatballs, vegetable oil, white onion
Servings: 2 people
Calories: 335.24kcal

Ingredients

For the meatballs

  • 1 tablespoon vegetable oil
  • 300 g vegan meatballs
  • 1 small white onion thinly sliced
  • 1 small red pepper thinly sliced

For the sauce

  • 3 tablespoon gochujang
  • 2 tablespoon soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 cloves garlic minced
  • 1 inch root ginger minced

Garnish (optional)

  • 1 teaspoon white sesame seeds
  • 1 teaspoon 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 tablespoon 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

Calories: 335.24kcal | Carbohydrates: 32.58g | Protein: 31.35g | Fat: 10.38g | Saturated Fat: 1.71g | Polyunsaturated Fat: 5.12g | Monounsaturated Fat: 1.91g | Sodium: 1748.76mg | Potassium: 709.71mg | Fiber: 8.41g | Sugar: 8.33g | Vitamin A: 1530.4IU | Vitamin C: 88.69mg | Calcium: 125.94mg | Iron: 4.19mg