Korean Style Bulgogi Glazed Beef Meatball Sub

Meanwhile, peel and grate the garlic (or use a garlic press). In a large bowl, combine the breadcrumbs, garlic, water and salt for the breadcrumbs (see ingredients for both amounts) and a third of the bulgogi sauce. Add the beef mince, season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person, and pop them onto another large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the potatoes are about halfway through cooking, turn them and return to the oven. At the same time, pop the meatballs tray onto the top shelf of the oven and cook until 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 lime. In a large bowl, combine the mayonnaise with half the sambal. Trim the baby gem, halve lengthways, then thinly slice. Pop it into the sambal mayo bowl along with the coleslaw mix. Squeeze in some lime juice, season with salt and pepper, mix together then set the salad aside.

Slice the buns through the middle (but not all the way through). When you are almost ready to serve, pop them into the oven to warm through, 2-3 mins. Once the meatballs are ready, pour the remaining bulgogi sauce into a saucepan and bring to the boil. Add the meatballs and stir so they are nicely coated.