Cheesy gochujang noodles with meatballs

Cutlets and meatballs

I could easily say no to a plate of steak or a glass of milkshake, but saying no to noodle dishes (or pasta) is made me feel like I engaged in a criminal act. In fact, If I have to eat the same thing for one week in a row I daresay, I will for sure choose noodles. I don’t care whether it’s a noodle dishes from the fancy restaurant, street stall or a packet of instant noodles I would happily devour it. Cheesy Gochujang Noodles with Meatballs Gochujang Noodles 2 packs dried noodles 1/2 medium size onion, finely chopped 1/2 teaspoon finely minced ginger 2 tablespoon gochujang 1/2 teaspoon toasted sesame oil 1 tablespoon honey Salt and ground black pepper to taste 1/4 cup corn kernel, optional 1 green onion, finely chopped 1/4 cup grated mozzarella cheese 1/4 cup grated cheddar cheese 2 tablespoon vegetable oil Meatballs 25o gr ground beef 1/4 cup Japanese breadcrumbs 1/2 onion, finely chopped 1 tbsp gochujang 50 gr carrot, grated 1 garlic cloves, finely minced 1 tbsp minced ginger 1/2 tsp white pepper 100 gr mozzarella cheese salt to taste vegetable oil for frying Direction Meatballs: Combine all meatball ingredients (except cheese and …

Oct. 1, 2021, 12:06 p.m.