Spicy korean-style gochujang meatballs

Cutlets and meatballs

For the Super Bowl this year, my husband wanted to make some Korean chicken wings he had seen in a magazine. When I saw the recipe, I wasn't expecting gochujang (Korean chili paste) to be an easy ingredient to find (or pronounce), but it turned out it was incredibly painless to locate at my local big-box store. The wings turned out great, but I now have a pretty sizable tub of gochujang sitting in my fridge. <br /> <br />Not one to let food go to waste, I've made it my mission to use that stuff up. It's actually pretty versatile, and has a nice spicy and smoky flavor. A little bit goes a long way toward giving an otherwise boring dish a little Korean flair. Along the lines of "party food" like chicken wings, I thought this stuff would work in meatballs, too (my recipe is adapted from a recipe from Spoon Fork Bacon). These meatballs are spicy and smoky and delicious.