Saturday, 8 June 2019

Spicy Korean Style Gochujang - Vegan 'Meatballs' with Kimchi Gratin

I made this Spicy Korean Style Gochujang mock 'meatballs' some time last year, but never got round to blogging it for whatever reason.  It was whilst looking at photographs in my computer food files that I was reminded of it and have decided to share it as I haven't been doing much exciting cooking or baking the last few months.  

Life is just busy and I want to make the most of my lazy days with the other things happening in my ...friends...the garden...

I remember the mock 'meatballs' being fine, they often are when they are out of a packet, but the spicy Korean style Gochujang sauce was exceptional and very glossy.  I liked it more the following day when the flavour matured a bit more. 
Gochujang is a thick red paste made up of fermented chillies and soy beans.  It's salty and spicy, but not hot hot.  It also umami tasting, I remember someone once describing it as a blend of miso paste and marmite with a little bit of kick. 
I admit it was a bit of a mish mash of a meal, the meatballs served here with broccoli, but it all came together on the plate with the Kimchi Gratin.  Yes Kimchi Gratin, I know …but it tasted good!
I take no credit for the Kimchi Gratin as it came from a book called Living Food by Daphne Lambert, which I picked up from Oxfam in Cardiff.  I was prompted to make it as I still had a jar of homemade kimchi in my kitchen cupboards. Gratins never photographs well.. And some chefs like to make them in mould or cut them out with round moulds - full marks for presentation, but a lot of waste - not in this house!.

Also here is an article by PeTa for 13 Vegan Korean MeatFree recipes.  I also recommend that you look at the defunct foodblog The Vegan 8 Korean that has loads of vegan Korean recipes for you to recreate at home, as well as The Korean Vegan who has some proper tasty Korean eats veganized.  Please also check out these awesome vegan BBQ Seitan Ribs with Spicy Korean Sauce by Delightful, Delicious and DeLovely.

Gochujang glaze
3 tablespoons gochujang
2 tablespoons maple syrup
3 tablespoons rice vinegar
2 tablespoons Tamari
1 tablespoon sesame oil
1 fat clove garlic, crushed
Place all the ingredients into a small saucepan and bring to a simmer.
Cook for a few minutes or until thick and glossy.
Reduce the heat and keep warm, until ready to serve
Gently spoon over a tablespoon of the sauce over each meatball.
The sauce was adapted from Quiet Good Food: Veg Eats for Everyone who adapted it from Tiger Burger in New Zealand published May 2016 issue of Cuisine magazine. 


  1. Your gratin looks pretty good to me! And the meatballs sounds interesting - a little spicy for me. But they looks beautiful with the broccoli. And I am curious what you used for the meatballs?

    1. Thanks Johanna. The meatballs are from a packet from a Coop called Essentials based in Bristol. You just add water and shape into either sausages or meatballs. I get it now and again out of convenience and feel I can enhance it with other flavourings and sauces!

  2. A kimchi gratin! This is for me!

    1. Thanks Ephee. The kimchi gratin was good! I may have to make it again.

  3. Kimchi gratin sounds very interesting, and so do the vegan meatballs.

  4. Thank you VegHog. It was a good meal, or so I thought then :)


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