Korean-Style BBQ Meatballs With Brown Rice

Recipe yields 20 meatballs.

To make the brown rice: Place the brown rice in a fine mesh sieve and rinse under cold running water, gently massaging, about 30 seconds or until the water runs clear.

Add the rice and 2 cups of water to a medium pot. Bring to a boil over medium-high heat, cover and reduce the heat to low. Simmer for 45 minutes, remove from heat, and rest the rice, covered, for 10 more minutes. Using a fork, fluff the rice and set aside.

To make the BBQ sauce: Meanwhile, in a small pot, combine light brown sugar, garlic cloves, crushed red pepper, soy sauce, gochujang sauce, mirin, rice wine vinegar and water. Bring the sauce to a simmer over medium-low heat, and cook for 15 to 18 minutes, stirring occasionally, until reduced by half. Remove the BBQ sauce from the heat and set aside.

To make the meatballs: Preheat the oven to 350º F.

In a medium bowl, combine the ground venison, panko bread crumbs, onions, ginger, garlic, crushed red pepper, egg, salt and pepper. Mix together with your hands until incorporated. Cover with plastic wrap, and chill in the refrigerator for 30 minutes.

Roll the meatballs into 1 ½ ounce balls and place them on a nonstick sheet pan.

Bake for 8 minutes, rotate the pan, and continue baking for another 8 minutes.

To assemble the meatballs: In a large bowl, combine the cooked meatballs with the sauce and toss to coat them completely. Serve the meatballs over the brown rice and garnish with sesame seeds, scallions and cilantro sprigs. Serve hot.