Bulgogi Glazed Pork Meatballs

Stir the rice into the garlic and cook until coated, 1 min.

Add 1/4 tsp salt and the water for the rice (see pantry for amount) to the pan and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, in a large bowl, combine the remaining garlic and the breadcrumbs with the salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.

Season with pepper and mix together with your hands.

Roll the mince into even-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. 

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim and halve the green beans. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sliced pepper and green beans. Stir-fry until starting to char, 2-3 mins.

Add a splash of water and cover with a lid or some foil. Cook until the veg is tender, 4-5 mins.

When ready, remove the lid and add the cooked meatballs and bulgogi sauce to the pan. Stir to glaze the meatballs, then simmer for 30 secs.