Youngs Recipe
Kimchi & Korean meatball, smoked cheddar, chili aioli, shredded cabbage & carrots
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Ingredients
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Meatballs
Chili Aioli
Vegetable Mix
Cheese
Method
Meatballs Preparation
- 1
Make the Meatballs
In a large bowl, combine ground beef, chopped kimchi, egg, panko breadcrumbs, minced garlic, grated ginger, chopped green onions, soy sauce, and black pepper. Mix well until fully combined.
- 2
Shape the Meatballs
Shape the mixture into small meatballs, about 2.5 cm in diameter.
- 3
Cook the Meatballs
Heat a non-stick skillet over medium heat and cook the meatballs for about 8-10 minutes, turning occasionally, until browned and cooked through.
Chili Aioli Preparation
- 4
Make the Chili Aioli
In a small bowl, mix together mayonnaise, chili paste, lemon juice, and minced garlic. Adjust seasoning to taste and set aside.
Assembly
- 5
Assemble the Dish
On a serving plate, place a generous amount of the shredded cabbage and carrots mixture. Top with the cooked meatballs and sprinkle with smoked cheddar cheese. Drizzle with chili aioli before serving.