Korean Beef Meatballs with Bok Choy and Rice Noodles

Steps

1. a large pot (with a lid) of salted water to the boil.
2. Combine cucumber, vinegar and sugar in a shallow bowl with a pinch of salt and set aside.
3. Combine all Korean meatball ingredients in a large bowl and season with pepper. Use clean hands to roll into golf ball-sized balls and set aside.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook meatballs for 6-7 minutes, turning regularly, until golden and cooked through. Set aside, covered in foil, to keep warm. Reserve pan.
5. While meatballs cook, 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, drizzle with sesame oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat.
6. When meatballs have finished cooking, return pan to high heat with a drizzle of oil. Cook bok choy and water for about 1 minute, until bok choy is bright green and wilted. Toss though carrot, courgette and kochujang sauce and cook for about 1 minute, until warmed through.
7. place rice stick noodles into bowls and top with bok choy and Korean beef meatballs. Scatter over pickled cucumber.