Kimchi Glazed Korean Meatballs
Prep time: 
Serves: 26
 
Ingredients
  • 1 bag (31.5 ounces) Idahoan® CREAMY Extra Rich Mashed Potatoes (Prepared according to hot water instructions)
  • 1 gallon Hot water (Water should be between 180°F to 190°F)
  • 1 gallon Pineapple juice (Unsweetened)
  • 2 quarts Water
  • ¼ cup Miso
  • 4 cups Kimchi
  • 1 cup Brown sugar
  • 1 cup Ketchup
  • 6½ pounds Prepared meatballs (1 ounce)
  • 5 pounds Baby bok choy
  • 26 each Skewers or lemon grass stalks
Instructions
  1. Measure 1 gallon of hot, not boiling, water into a large bowl.*
  2. Add entire pouch of potatoes all at once, using a wire whip to distribute evenly and wet all potatoes. Let stand 1 minute until the potatoes are fully hydrated.
  3. Prepare the kimchi by placing the pineapple juice, water, miso, kimchi, brown sugar, and ketchup into a blender. Blend until smooth.
  4. Place the meatballs onto an oven-safe pan. Cover with the kimchi glaze and place into an oven heated to 350°F. Bake until the meatballs reach an internal temperature of 165°F. Hold for assembly. Skewer 4 of the meatballs using bamboo skewers or lemon grass.
  5. Blanch the bok choy until tender and hold for assembly.
  6. Place 6 ounces of mashed potatoes onto a dish. Top with a skewer and drizzle with some of the glaze. Finish with steamed Bok choy.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=10818