Korean-Style (Gochujang) Vegan Meatballs

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Korean-Style Meatballs

Yield: 2

Author: Ori Harrington

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Glaze

• 20-24 vegan meatballs (I used the tofu meatballs from my e-Cookbook)
• 1/4 cup soy sauce
• 3 tbsp. olive oil
• 3 tbsp. Gochujang
• 2 tbsp. rice vinegar (or white vinegar)
• 1 tbsp. cornstarch + 2tbsp. water (mixed together)
• 1 tbsp. minced garlic
• 1 tbsp. vegan honey (or maple syrup)
• 1/2 tbsp. ginger powder

Spicy Mayo

• 1/3 cup vegan mayonnaise
• 1 1/2 tbsp. Gochujang
• 1 1/2 tbsp. lime juice
• 1 tbsp. garlic powder

Instructions

Spicy Mayo

1. In a large pan over medium heat, add the olive oil and warm it up for about 30 seconds.
2. Add the minced garlic to the pan and sauté until fragrant, about 30–60 seconds. Be careful not to burn it.
3. Pour in the soy sauce and stir to combine with the garlic.
4. Stir in the gochujang, rice vinegar, vegan honey (or maple syrup), and ginger powder. Mix well and let it simmer for 1–2 minutes.
5. Whisk together the cornstarch and water in a small bowl to form a slurry, then pour it into the pan. Stir continuously until the sauce thickens and becomes glossy (about 1–2 minutes).
6. Add the cooked tofu meatballs to the sauce and gently toss to coat them evenly. Let them simmer for another 2–3 minutes until fully heated through and infused with flavor.
7. In a small bowl, whisk together the vegan mayonnaise, gochujang, lime juice, and garlic powder until smooth and creamy.
8. Taste and adjust to your preference—add more lime juice for tang, gochujang for heat, or a touch of maple syrup if you like a hint of sweetness.
9. Serve meatballs hot, on top of rice, or noodles, top with as much spicy mayo as you want.

Nutrition Facts

Calories

695

Fat (grams)

54 g

Sat. Fat (grams)

15 g

Carbs (grams)

24 g

Fiber (grams)

1 g

Net carbs

23 g

Sugar (grams)

11 g

Protein (grams)

30 g

Sodium (milligrams)

1714 mg

Cholesterol (grams)

111 mg