Gochujang-glazed pork meatballs with pickled mooli & carrot
- Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 20 mins
Cook: 20 mins
plus overnight chilling
A star rating of 5 out of 5.2 ratingsRate
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Get the pickles ready the day before to make things simple. The meatballs come together quickly, so it’s an easy option for last-minute entertaining
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Ingredients
Nutrition
Units:
MetricUS
-
400g pork mince
-
1 tbsp lemongrass paste
-
1 tbsp garlic & ginger paste
-
15g chives
finely chopped
-
2 tbsp vegetable oil
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3 tbsp gochujang
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1 tbsp runny honey
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25g salted butter
-
2 tbsp rice wine vinegar
For the pickles
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1 (about 350g) mooli
thinly sliced into half-moons (use a mandoline, if you have one)
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2 (about 170g) carrots
thinly sliced into half-moons (use a mandoline, if you have one)
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300ml white wine vinegar
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150g caster sugar
-
1 tsp fennel seeds
-
1 tbsp black peppercorns
To serve
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2 Little Gem or round lettuces
leaves separated to make cups
-
15g mint, coriander or basil
leaves picked
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Nutrition: Per serving (6)
- kcal263
- fat14g
- saturates5g
- carbs19g
- sugars16g
- fibre1g
- protein14g
- salt1.06g
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Method
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step 1
First, make the pickles. Pack the sliced mooli and carrots into a large, sterilised jar (see tip). Put 100ml water, the vinegar, sugar, fennel seeds, peppercorns and 1½ tsp fine sea salt in a medium saucepan. Warm over a low heat to gently dissolve the sugar, then bring to a simmer. Pour the mixture into the jar to cover the veg. Leave to cool completely, then screw the lid on the jar and keep chilled overnight.
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step 2
Combine the pork mince, lemongrass and garlic & ginger pastes and the chives in a large bowl. Season well and mix thoroughly using your hands, then roll into about 20 x 30g meatballs – if you like, make one meatball and fry until cooked through, then taste for seasoning before rolling the rest of the meatballs out.
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step 3
Heat the vegetable oil in a large frying pan over a medium heat and fry the meatballs for 2-3 mins on each side, stirring until golden brown all over. Meanwhile, mix the gochujang, honey, butter and vinegar together in a bowl (it might look lumpy, but it will melt together in the pan). Pour the mixture into the pan of meatballs and cook for 4-5 mins over a medium heat, tossing to coat.
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step 4
Arrange the lettuce cups on a serving platter, fill with the meatballs and pickled veg, then scatter over the fresh herbs.
Recipe from Good Food magazine, May 2026
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A star rating of 5 out of 5.2 ratings
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