Kimchi pork sesame meatballs, aka your path to your dream brunch. And lots of other things.
More Korean flavours, I can’t get enough. Here I introduce kimchi, which is Korean chilli pickled cabbage (trust me, you need to try it if you haven’t already) to minced pork, and tweak it with spring onion and sweet hot gojucharu (gorgeous Korean red pepper flakes, which of course it knows intimately already), and ease it all with a crisp sesame seed coating. Before I fry it all and use it as the ultimate egg soldier by dipping it in a glorious perfectly fried gooey egg.
I have been playing around with meatballs and dumplings and homemade sausages and all sorts of things requiring a little minced meat, a lot of imagination and not too much time. It always amazes me how much you can make, and how frugal cooking with minced meats can be, even when using the best quality.
I want more colour and texture with these meatballs, and a little more nutrition too, I also want to use up the leftover sesame seeds from the bowl where I rolled the meatballs. So I fry broccoli and carrot lightly with them, and serve these on the side. So far, this is my favourite brunch of 2016 and given how much I devote myself to the topic, and how dedicated I am to its daily exploration, this says a lot.
These are simple, speedy and pack a flavour punch. The sesame seeds give a lovely texture and flavour, as well as being a coating that people who can’t have gluten and dairy can enjoy. I have had these for lunch with eggs, in meatball sandwiches, with rice noodles with some shredded veg for accompaniment. I even had small ones rolled tight and cosied up to a perfect egg in a coconut egg cocotte. That worked so well, and I will share that soon too.
The beauty of these is not just the flavour and the deep satisfaction that you will get when you eat them. One batch goes very far, you can prepare it and leave it in your fridge, you can freeze what you don’t use and use it within the month. Or you can play as I did, and if you do, please come and share your ideas, as I too want to try!
- 500g minced pork
- 200g mat (chopped) kimchi
- 1 tbsp gochujaru (Korean red pepper flakes – substitute mild sweet chilli if you can’t get it)
- 4 spring onions, sliced finely
- 200g sesame seeds
- salt & pepper to taste
- some light oil for frying, I like groundnut (heats high, doesn’t affect flavour)
You can use your hands for this, but I prefer to use a food processor. If using your hands, finely slice the kimchi with a knife. Combine the pork, kimchi, gochujaru, the spring onions and some salt and pepper. Mix well with your hands or pulse lightly in a food processor (you don’t want t paste but I find it does bring things together very well). Fry a small amount and check for seasoning until you are happy with it.
Place the sesame seeds in a bowl. Roll ping pong ball size amounts of the pork and kimchi mixture in the palm of your hand and roll in the sesame seeds until fully covered. You should get about 36 balls but it depends on the size of them.
Heat some oil in a frying pan / skillet and fry the balls gently turning a few times until cooked through. This should take no longer than 10 minutes.
To serve as I did: sauté some broccoli and grated carrot lightly so that they remain crisp and add some sesame seeds. Serve with the meatballs and a fried egg.