Korean Gochujang Meatball Wrap
Seasoned meatballs glazed in gochujang sauce and served in a warm wrap with fresh vegetables and toppings. Meatballs are pan-seared until browned, then tossed in sauce and assembled with crisp, cool accompaniments.
Ingredients
Method
In a large mixing bowl, combine ground protein, panko breadcrumbs, beaten egg, minced garlic, minced ginger, and soy sauce. Season with salt and black pepper to taste. Mix gently with your hands until just combined; do not overmix.
Form the mixture into 16 meatballs, each about 1.5 inches in diameter. Place on a plate and set aside.
Heat oil in a large skillet over medium-high heat until shimmering. Carefully add meatballs in a single layer, working in batches if necessary to avoid crowding.
Pan-sear meatballs for 3 to 4 minutes per side until deeply browned on the outside. Transfer to a clean plate.
Return meatballs to the skillet and pour Korean gochujang glaze over them. Toss gently to coat evenly, then simmer over medium heat for 2 to 3 minutes until the glaze is warm and clinging to each meatball.
Warm wraps in a dry skillet or directly over a flame for about 30 seconds per side until pliable and lightly charred.
Place 4 glazed meatballs on each warm wrap, slightly off-center. Top with sliced cucumber, green onion, fresh herbs, and a pinch of sesame seeds.
Fold or roll wrap to enclose fillings, leaving the top edges slightly open for easy eating. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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