For Meatballs:
1 pound ground turkey
1 egg
2 Tbsp soy sauce, divided
4 cloves garlic, minced
1 Tbsp finely chopped ginger
4 Tbsp gochujang, divided
1/2 cup breadcrumbs
2 green onions, thinly sliced
2 Tbsp cilantro, roughly chopped
2 Tbsp honey
1 Tbsp rice wine vinegar
1 Tbsp toasted sesame seeds
For Vinaigrette:
2 Tbsp rice wine vinegar
1 Tbsp kimchi brine
1/4 cup kimchi, drained and diced
2 Tbsp soy sauce
2 Tbsp toasted sesame oil
1/4 cup EVOO
2 Tbsp honey
2 garlic cloves, minced
1 Tbsp ginger, grated
2 Tbsp toasted sesame seeds
For Herb Salad:
2 ups mixed greens
1/4 cup cilantro leaves
4 green onions, thinly sliced
2 persian cucumbers, thinly sliced
1 asian pear, thinly sliced (or a pink lady apple)
2 cups cooked white rice
Meatballs: Heat oven to 350. Line a baking sheet with parchment paper. In large bowl, combine ground turkey, egg, 1 Tsp soy sauce, garlic, ginger, 2 Tbsp gochujang, breadcrumbs, green onions and cilantro. Carefully combine everything with your hands until ingredients are evenly mixed. Form the mixture into meatballs about 1 1/2 inch in diameter, about 2 heaping Tbsp each. If meat mixture is too moist to hold ball shape, add additional bread crumbs 3-4 Tbsp at a time until consistency is right. Combine remaining 2 Tsp gochujang, remaining 1 Tbsp soy sauce, honey and rice wine vinegar in a small bowl, toss the meatballs into the sauce and place onto baking sheet. Bake 20-25 minutes. Remove from oven and sprinkle with toasted sesame seeds.
Vinaigrette: Whisk all ingredients together and set aside.
Salad: Combine salad ingredients in a large bowl
Assembly: Portion rice into equal amounts in 4 bowls. Add equal amounts of the salad and meatballs. Drizzle with vinaigrette and serve immediately. Serve additional kimchi on the side.
Serves 4