In the fridge, leftovers from creating yesterdays lasagna. Italian sausage and ground beef.
In the pantry, three new flavors I've never worked with before. Gochujang chili paste, Calabrian chili sauce, and Vietnamese fish sauce.
Korean BBQ, here we come.
Korean BBQ meatballs and sausage over rice with broccoli |
All the big flavors are in the meatballs and BBQ sauce. The sausage I simply roasted, sliced up, and tossed into the sauce. The Basmati rice is plain rice. The only thing special I did to the broccoli was brine it for an hour, and drop on a pat of butter when I plated it.
The meatballs: Ground beef, Italian sausage (50/50), Ritz cracker crumbs, Gochujang, fresh garlic, fresh ginger, black pepper, and fish sauce. Make the meatballs and place on a sheet tray with the sausage. 375 degrees for 25 minutes.0
The BBQ sauce: Red wine, ketchup, rice wine vinegar, brown sugar, honey, fish sauce, soy sauce, Calabrian chili sauce, the juice from a large orange, fresh garlic, and fresh ginger. Brought together and cooked for a few minutes to drive off the alcohol and start the flavors marrying, and then poured over the meatballs and sausage. This I left to marinate for a few hours. Then it all went in a wide pan and on to the heat to reduce the sauce.
Not too sweet, not too spicy, not too much anything but LOTS of balanced flavor.
There were NO leftovers.
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