dinner · asian
Gochujang Pork Meatballs with Jasmine Rice & Smashed Cucumbers
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Instructions
1
Combine rinsed jasmine rice, cold water, and a pinch of fine sea salt in a small saucepan over high heat.
2
Bring to a rolling boil, cover tightly, reduce heat to low, and simmer undisturbed for 12 minutes until water absorbs.
3
Preheat the air fryer to 400 F for 3 minutes while preparing the meatball mixture.
4
Combine ground pork, panko breadcrumbs, half the minced garlic, ginger, 1 tsp sesame oil, and remaining salt in a bowl.
5
Mix gently with hands until combined and roll into 12 even bite-sized meatballs, placing them on a clean plate.
6
Transfer the meatballs into the preheated air fryer basket, spacing them evenly in a single layer.
7
Air fry meatballs at 400 F for 9 minutes until deeply browned, sizzling, and cooked to 165 F internally.
8
While meatballs cook, whisk gochujang paste, soy sauce, honey, 1 tsp rice vinegar, and remaining minced garlic in a bowl.
9
Smash cucumber halves flat with the chef's knife side, slice into bite-sized chunks, and toss with remaining vinegar, sesame oil, and seeds.
10
Transfer the sizzling meatballs into the gochujang glaze bowl and toss gently until glossy and thoroughly coated.
11
Remove the rice lid, fluff the grains with a fork, and divide evenly between two shallow bowls.
12
Top rice with sticky glazed pork meatballs and smashed cucumber salad, finishing with a scatter of sliced scallions.
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