Gochujang Rosé Cream Meatball Rice Bowl

Method

1. Soak the breadcrumbs in the milk in a large bowl for 5 min. Add the beef, pork, thinly sliced spring onion whites, half the finely chopped garlic, the egg, salt and pepper, and mix firmly with your hand until sticky.

   Add in this stepBreadcrumbs (or panko) 20 gMilk (for the meatballs) 60 mlMinced beef 150 gMinced pork 150 gSpring onions (white and green parts separated) 1Garlic cloves 1Egg, beaten ½Salt ½ tspBlack pepper 1 pinch

2. With wet hands, roll into 3 cm balls, about 24 in all.

3. Heat the oil in a 26 cm frying pan on medium heat, add the meatballs with space between them and fry for 9 min, shaking the pan so they roll; fry in batches if they don't all fit. When they are evenly browned and one cut open shows no pink, lift them onto a plate.

   Add in this stepNeutral oil 1 tbsp

   medium heat

4. Wipe out most of the fat with kitchen paper and turn the heat down to medium-low heat. Melt the butter with the rest of the garlic until fragrant, then add the gochujang and tomato paste and stir for 1 min to cook out the raw taste; keep stirring, as they catch easily. Stir in the cream, milk, honey and soy sauce and simmer for 3 min into a thick, orange rosé sauce, then add the meatballs and roll them to coat.

   Add in this stepButter 15 gGarlic cloves 1Gochujang (Korean chilli paste) 4 tspTomato paste 2 tspDouble cream 120 mlMilk (for the sauce) 60 mlHoney 1 tspSoy sauce 1 tsp

   medium-low heat

5. Spoon warm rice into bowls, top with the meatballs and plenty of sauce, and scatter over the spring onion greens and sesame seeds.

   Add in this stepWarm cooked short-grain rice 400 gSpring onions (white and green parts separated) 1Toasted sesame seeds 1 tsp