Looking to add a flavorful twist to your plant-based meals? Meet your new favorite recipe: Gochujang Glazed Bean Balls! Packed with protein and bursting with bold flavors, these bean balls are perfect for vegans, vegetarians, and anyone who loves a little spice. The rich, umami-packed Gochujang glaze brings just the right amount of heat, while the tender bean balls offer a satisfying bite. Whether you’re serving them as an appetizer, snack, or main dish, these delicious bites will quickly become a household favorite. Ready to elevate your meal? Let’s get cooking!
Gochujang Bean Balls
Course: SnacksCuisine: KoreanDifficulty: Easy20
servings30
minutes40
minutes67
kcalIngredients
- Bean balls
400 g 400 Black Beans- Drained and mashed
50 g 50 Walnuts- Chopped small
55 g 55 Rolled oats
0.5 0.5 Red pepper- Finely chopped
1 tbsp 1 Chia seeds
2 tbsp 2 Gochujang
2 tbsp 2 Soy Sauce
1 tsp 1 Sesame oil
2 cloves 2 Garlic- Crushed
0.5 tbsp 0.5 Ginger- Grated
- Gochjang glaze
3 tbsp 3 Gochujang
3 tbsp 3 Maple syrup
3 tbsp 3 Rice vinegar
1.5 tbsp 1.5 Soy sauce
1 tbsp 1 Sesame oil
1 clove 1 Garlic
Directions
- Pre-heat over to 200c Fan
- Bean balls
- Mix chia seeds with the water and set aside for approximately 10 minutes
- Drain the black beans and then roughly mash
- Add all the other ball ingredients including th chia seeds to the beans and mix thoroughly
- Measure out the mixture using a tbsp and roll into balls
- Spray with low cal spray and place in the oven for 20-25 minutes or until firm
- Glaze
- Put all the ingredients into a sauce pan and mix thoroughly.
- Bring to a simmer and cook until the mixture starts to thicken
- Assembly
- Put a cocktail stick into the bean ball and dip into the glaze
- Serve and enjoy!
Notes
- This recipe can be made gluten free by using tamari instead of soy sauce and using a gluten free Gochujang. Rolled oats are naturally gluten free, however be careful as they are often produced in factories with wheat products.
