Recipes

Cook This: Sweet and Spicy Korean-Style Chicken Balls, The Only Other Balls You’ll Want This V-Day

February 12, 2017
This recipe is part of a 4-course Stages of Love series for Valentines day.

You’ve surpassed the cheesy phase of your relationship, filled your heart with love and tummy with heart, and now you’re ready to take it to the next level. Let’s put some cock n’ balls in our mouths. These chicken meatballs are as hot and spicy as your late night trysts this Korean inspired recipe surprises with a touch of sweetness and manageable heat. The slightly sweet and spicy stew is inspired by the dakdoritang, a flavorful stew cooked and spiced with Korean chili flakes.

Preparing this recipe requires little to no kitchen prowess: by simply rolling out the meatball mixture, sautéing the chicken, and letting them simmer in the sauce, you’re well on your way to serving up a meal that rivals the spice in your relationship. The best part of this recipe is that it leaves you ample time to do more interesting activities with your lover as it cooks away. The next time you’re hot for more, get your hands into some ground chicken and roll some balls like Demi Moore and Patrick Swayze—just don’t forget to actually cook the meatballs.


Cock Balls: Korean-Style Meatballs

Yield: 6 portions
Time: 2 hours

Ingredients: MeatBalls

  • 500g ground chicken
  • 1 tbsp korean chili flakes
  • ¼ pc carrot, peeled and cubed brunoise
  • ½ pc onion, minced finely
  • 2 cloves garlic, minced finely
  • 1 tbsp ginger, peeled and grated
  • ½ cup potato, cut brunoise
  • 1 pc scallions, finely sliced
  • 50g bread crumbs
  • 1 tsp salt
  • 3 tbsp oil

Ingredients: Sauce

  • 2 tbsp korean chili flakes
  • ¼ cup sugar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tbsp gochujang
  • 1 tbsp sesame oil
  • ½ cup water
  • salt, to taste
  • sesame seeds, for garnish
  • scallions, finely sliced for garnish

Procedure: Chicken

  1. In a bowl, mix all ingredients together except for the oil.
  2. Heat up a pan with 1 tsp oil and make a small patty the size of a one peso coin.
  3. Cook patty in pan and taste. If bland, add more salt to the mix and test again.
  4. Once the meatballs are seasoned to your taste, form little balls with the meat mixture around the size of a squid ball.
  5. Set aside In the fridge and make sauce.

Procedure: Sauce

  1. Place all sauce ingredients in a bowl.
  2. Whisk until mixture is well combined.
  3. Taste and adjust seasoning with more salt for saltiness and more sugar for sweetness

Procedure

  1. Heat up a heavy bottomed deep pot and pour 3 tbsp of oil into the pot.
  2. Over medium cook add the meatballs in the hot oil, making sure not to overcrowd the pot.
  3. When one side of meat balls is brown turn over and caramelize the other side.
  4. Once meatballs are golden brown, remove the meatballs and pour out excess oil.
  5. Place meatballs back in pot and add sauce, bring up to a simmer
  6. Cover and cook for another 45 minutes. If sauce reduces too much just add a bit of water. Sauce should be thick but not sticking to the pot. If sauce is too watery then reduce a bit further.
  7. Serve with rice and garnish with sesame seeds and more scallions
Bernice Escobar SEE AUTHOR Bernice Escobar

Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.

2 comments in this post SHOW

2 responses to “Cook This: Sweet and Spicy Korean-Style Chicken Balls, The Only Other Balls You’ll Want This V-Day”

  1. Push ang Cock and Balls <3

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