Ingredient: Salt and Pepper to taste

Korean Gochujang BBQ Meatballs Recipes

Korean Gochujang BBQ Meatballs

Print Recipe
Korean Gochujang BBQ Meatballs
Z Alexander Food/Wine Paring Recipe
Korean Gochujang BBQ Meatballs
Course Main Dish
Cuisine Korean
Servings
people
Ingredients
BBQ SAUCE:
Course Main Dish
Cuisine Korean
Servings
people
Ingredients
BBQ SAUCE:
Korean Gochujang BBQ Meatballs
Instructions
  1. Mix all ingredients for meat ball together well. Scoop out approximately 2 ounce balls and place all on foiled sheet pan.
  2. Roast meatballs at 450 deg. till inside reaches 150 deg.
  3. Mix all ingredients for the BBQ sauce together in a sauce pan. Once simmering turn down to med heat and stir for 8-12 min till it reduces by a quarter.
  4. Pull out the meatballs and drain off excess liquids.
  5. Add the hot meatballs and BBQ sauce in a mixing bowl and coat well.
  6. Scoop meatballs back on sheet pan and reserve extra BBQ Sauce
  7. Place back in the oven and cook for 10-12 more minutes till browned and crispy outer crust.
  8. Take out of the oven and place on your favorite platter or dish to serve. Ladle remaining BBQ sauce on top.
  9. Garnish with chopped green onions, chopped cilantro and sesame seeds ENJOY!
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Firecracker NY Strip Brushetta, Chipotle Mayo, Roasted Corn Salsa Recipes

Firecracker NY Strip Brushetta, Chipotle Mayo, Roasted Corn Salsa

Print Recipe
Firecracker NY Strip Brushetta, Chipotle Mayo, Roasted Corn Salsa
Z Alexander Food/Wine Paring Recipe
Firecracker NY Strip Brushetta, Chipotle Mayo, Roasted Corn Salsa
Course Main Dish
Servings
people
Ingredients
Course Main Dish
Servings
people
Ingredients
Firecracker NY Strip Brushetta, Chipotle Mayo, Roasted Corn Salsa
Instructions
  1. Marinate the NY Strips with blacken seasoning for a couple hours.
  2. Heat grill, rub down corn with olive oil, salt and pepper. Char-grill corn, cool and cut off cob.
  3. Arrange French bread slices on a baking sheet and lightly brush both sides with olive oil and sprinkle with a little salt. Place under broiler for 1-2 min each side. Set aside to cool.
  4. Mix corn, red onion, tomato, Jalapeño, cilantro, lime juice, olive oil, chili powder, cumin, salt and pepper together to make salsa. Set in refrigerator. This can be made ahead of time, up to a day.
  5. Mix chipotle and mayo together and refrigerate. This can be down ahead of time.
  6. Grill NY Strips at high heat till you achieved doneness of choice. (Med Rare = Chef’s Choice) Let rest for at least 20 min before slicing. Slice into thin strips.
  7. To assemble spread chipotle mayo on toasted bread, lay a strip of steak and top with corn salsa. Finish off with a leaf of cilantro. ENJOY!
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