Korean Beef Meatballs with Bok Choy & Gochujang Sauce

Steps

1. Bring a large pot of salted water to the boil, with a lid. Prep cucumber & veggies. Combine cucumber, vinegar, sugar, soy sauce and a pinch of salt in a bowl. Cover and set aside. Set aside bok choy and courgette.
2. Prep meatballs. In a bowl, combine all meatball ingredients with 1/2 tsp salt and season with pepper. Roll into golf ball-sized balls and set aside.
3. Cook noodles. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 8 minutes, until tender. Drain well, toss with sweet chilli sauce and a drizzle of sesame oil to prevent sticking. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
4. Cook meatballs. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook meatballs for 10-12 minutes, turning regularly, until golden and cooked through. Set aside. Reserve pan.
5. Cook veggies. Wipe pan clean and return to high heat with a drizzle of oil. Cook bok choy with a splash of water for about 1 minute, until bright green and wilted. Add courgette and first measure of gochujang sauce and cook for about 1 minute, until warmed through.
6. Serve noodles topped with meatballs, veggies, cucumber, remaining gochujang sauce and Korean chilli flakes.