gochujang

The last 3 years have transpired in over 25 million imperceptible breaths. Some spent in our very first home together in the dingy fourplex on McClendon. Some on a bike, whizzing speedily to and fro from class. Some in the summer sun, enjoying the absurdity that I am still a student into my mid twenties. Some filling out bubble after bubble on yet another Scantron, hoping always for the elusive A’s. Some arrested in the awe of good food, damn good food, in this awesome city. Some so close to a patient’s breath that I don’t know how I never came down with something. Some sipping Little Matt’s “adult slushies,” El Tiempo margaritas, the good wine on a husBen-declared special occasion, or an Anvil cocktail. Some over cookies in any one of my last 3 kitchens, with one friend picking out the nuts and another eating the dough straight out of the bowl. Some over tears, spilled onto textbooks or even more desperately onto dog-scratched hardwood floors. Some excitedly behind a mask in the OR. Some heavily confused in deep discussion over some passage in the Bible. Some running miles and miles around Rice University, Memorial trail, or in Temple with my in-laws. Some held, forgetting to exhale, under a short white coat, presenting to an attending. Some at the end of hard days wherein I habitually voice my gratitude with an “Ahhhh, beeeeeed.”

Some looking up at the Houston skyline with quiet appreciation, thinking, “This! This is my city.”

All these breaths have sustained me up to the present. Each of these moments culminates into the cognizance of who I am right now, a person appreciative of my privilege to be here.

I am excited to start the next phase of life and pour myself into something so wholeheartedly again. And friends, I am just so glad the stress of unknowing is past us.

My parents were in town this weekend for all the hoopla, so we took them to Underbelly for dinner Friday night. We ordered Korean braised goat and dumplings to start, as this is one of my un-contested favorite dishes in Houston. Gochujang is a savory and tangy red pepper paste used in the sauce, so I bought some at the grocery store in attempt to incorporate these flavors into something at home. My little brother and husBen ate my efforts right up (via meatballs) so I think I can say I had a little success at least.

Korean style Gochujang Meatballs

Meatballs

3
 green onions, very thinly sliced

3
 garlic cloves, minced

1 
egg, lightly beaten

1 
pound ground beef

½ cup panko breadcrumbs

2
 tablespoons gochujang (Korean chili paste)

1
 tablespoon fresh ginger, grated or minced

1
 teaspoon kosher salt

½ teaspoon freshly ground pepper

3-4
 tablespoons canola oil, for pan-frying

Glaze

2/3
 cup apricot preserves

2
 tablespoons gochujang (Korean chili paste)

1 ½ tablespoon rice vinegar

1 ½ tablespoon soy sauce

Garnish

1 green onion, thinly sliced

sesame seeds, toasted

Preheat oven to 350° F. In large bowl, combine all meatball ingredients except oil (gently, do NOT overmix!).  The key to good meatballs is not to over mix them. Form meat mixture into golf-ball sized meatballs.

Heat oil in large skillet over medium-high/high heat. Brown the meatballs in 2 batches (so they don’t get crowded) on all sides. Transfer meatballs to rimmed baking pan and transfer to oven. Bake about 10 minutes or until internal temperature reaches 160° F.

Meanwhile, in small saucepot, combine all glaze ingredients. Cook over medium heat 5 minutes or until mixture is slightly thickened.

To serve, brush meatballs with glaze and sprinkle with green onion and sesame seeds.

Adapted slightly from Food52