Servings: 4 · Prep Time: 15 mins · Cooking Time: 15 mins
Total Time: 30 mins

Dinner | Fibre

I must confess I have never been to Korea, but did spend a week on its border in the Changbai Mountains. The deer in these mountains are Paekdusan Roe Deer and I guess taste similar to the venison we get in the UK. The key thing about this recipe, however, is the sauce. In-fact it doesn't really matter whether its meat balls, a steak or even a vegetarian dish, it's the sauce that tastes very authentically Korean. But tastebuds warning, this is a really spicy cuisine.


The Meal

  • Venison (500g minced)
  • Halloumi Cheese (80g)
  • Red Onion
  • Bell Pepper
  • Broccoli (1 head)
  • Spring Onion
  • Olive Oil (Drizzle)
  • Salt & Pepper (to taste)

Korean Sauce

  • Gochujang Paste (1 heaped tbsp)
  • Coconut Aminos (3 tbsp)
  • Stevia (1 tsp)
  • MSG (1tsp optional)
  • Garlic (4 cloves)
  • Ginger (2.5cm square)
  • Full Fat Soft Cheese (100g)
  • Rice Wine Vinegar (1tsp)
  • Honey (optional)
  • Konjac Flour (1 tsp)
  • Toastes Sesame Oil (optional 2 tsp)

korean Sauce

in many ways, this source is really easy to make, but you just need to pay a little attention. Finally chop your ginger and crush your garlic. Next add to a saucepan, your Gochujang paste (available online), rice wine vinegar, garlic and ginger, coconut aminos (I never use soy), full fat soft cheese, stevia and a small cup of water and bring to the bubble and then reduce to a simmer.

This sauce is meant to be sticky, and therefore if it is turns out a bit runny, add some honey and konjac flour (a great source of fibre). Some people also like to add a little bit of toasted sesame seed oil. If it turns out too spicy for you, add some more cheese or more water.

The Meal

To make the meatballs, simply roll the minced venison into balls, cut your halloumi cheese into little squares and push into the middle. Drizzle some olive oil into a saucepan and cook for around 20 minutes, turning occasionally. While the meatballs are cooking, add your bell pepper, spring onions, red onion and broccoli to a separate saucepan and fry with olive oil, salt and pepper, for about 10 minutes. Garnish with coriander and black pepper.