Korean Meatballs

Ingredients (4 servings)

• 200g shiitake mushrooms, finely diced
• 2 shallots, finely diced
• 2 tbsp miso paste
• 1 cup breadcrumbs
• 2 tbsp gochujang sauce
• 1 pack  plan*t-based mince
• Egg replacer equal to 2 eggs
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp ginger powder or 1 tsp fresh grated ginger
• Oil for frying
• Cooked noodles or rice for serving

Instructions

1. Prepare vegetables by finely dicing mushrooms and shallots.
2. In a large bowl mix mushrooms, shallots, miso paste, breadcrumbs, plant mince, egg replacer, soy sauce, rice vinegar, sesame oil, brown sugar, garlic powder and ginger.
3. Add gochujang sauce and mix thoroughly until mixture is sticky and cohesive.
4. Roll mixture into small meatballs about 3 cm in size.
5. Heat oil in a pan over medium heat and pan‑fry meatballs until browned on all sides (6–8 minutes).
6. Add an extra tablespoon of gochujang mixed with 2 tbsp water to the pan and simmer 2–3 minutes to glaze the meatballs.
7. Serve meatballs over warm rice or noodles and garnish with fresh herbs or sesame seeds if desired.