Add image and markdown file for smoky-gochujang-bbq-albondigas-in-miso-tomato-broth

Author: polent

src/content/posts/2026-02-22-smoky-gochujang-bbq-albondigas-in-miso-tomato-broth-8578.md

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+---
+title: "Smoky Gochujang BBQ Albondigas in Miso-Tomato Broth"
+description: "Discover a vegan twist on wet tapas with Smoky Gochujang BBQ Albondigas. A bold fusion of American BBQ smoke and Asian umami in a rich miso-tomato broth."
+tags:
+  - "vegan"
+  - "tapas"
+  - "bbq"
+  - "asian-fusion"
+  - "gochujang"
+  - "plant-based"
+  - "wet-tapas"
+  - "healthy"
+  - "Emily"
+figureRecipe: 
+  caption: "Smoky Gochujang BBQ Albondigas in Miso-Tomato Broth"
+  imageSrc: "./src/media/2026-02-22-smoky-gochujang-bbq-albondigas-in-miso-tomato-broth-8578.png"
+  imageTitle: "Smoky Gochujang BBQ Albondigas in Miso-Tomato Broth"
+  imageAlt: "Charred vegan BBQ albondigas in a red gochujang-miso broth with scallions and sesame seeds, reflecting warm California sunlight."
+  loading: "eager"
+---
+
+{% figure figureRecipe.caption %}
+{% picture figureRecipe.imageSrc, figureRecipe.imageTitle, figureRecipe.imageAlt, figureRecipe.loading %}
+{% endfigure %}
+
+## Introduction
+
+Hey there, flavor seekers! Today we're leaning into one of the hottest trends hitting the global food scene: 'wet tapas.' Think of these as small, saucy, and incredibly soulful bites meant to be savored slowly. I’ve taken the spirit of a Spanish albondiga and given it my signature West Coast-meets-East Asia makeover. We’re talking smoky, plant-based 'meatballs' swimming in a rich, umami-laden gochujang and miso broth. It’s comforting, it’s bold, and it’s the perfect way to bring some vibrant fusion energy to your table today!
+
+## Ingredients
+
+* 1 cup cooked brown lentils, mashed
+* 1 cup finely chopped cremini mushrooms
+* 1/2 cup crumbled organic tempeh
+* 2 tablespoons tamari or soy sauce
+* 1 teaspoon liquid smoke
+* 1/2 cup gluten-free panko breadcrumbs
+* 1 tablespoon freshly grated ginger
+* 2 cloves garlic, minced
+* 1 tablespoon toasted sesame oil
+* 1 tablespoon gochujang (Korean chili paste)
+* 1/4 cup vegan hoisin sauce
+* 1 cup tomato passata or pureed tomatoes
+* 1 tablespoon white miso paste
+* 1/2 cup vegetable bouillon or mushroom broth
+* Fresh scallions and toasted sesame seeds for garnish
+
+## Instructions
+
+1. In a large skillet, sauté the chopped mushrooms and crumbled tempeh in a splash of water or oil until the moisture has evaporated and they are golden brown.
+2. In a mixing bowl, combine the sautéed mushrooms and tempeh with the mashed lentils, ginger, garlic, tamari, liquid smoke, and panko breadcrumbs. Mix until a dough forms.
+3. Roll the mixture into small, walnut-sized balls. You should get about 12 to 14 meatballs.
+4. Lightly sear the meatballs in a pan with sesame oil over medium-high heat until a charred, BBQ-style crust forms on all sides. Set aside.
+5. In a medium saucepan, whisk together the tomato passata, gochujang, hoisin sauce, miso paste, and vegetable broth. 
+6. Bring the sauce to a gentle simmer over medium heat for about 5-7 minutes until it thickens slightly and the flavors meld.
+7. Carefully place the seared meatballs into the simmering sauce. Let them bathe in the broth for another 3 minutes to absorb the flavors.
+8. Serve the meatballs in small tapas bowls, ensuring each serving has plenty of the 'wet' broth. Top with sliced scallions and a sprinkle of sesame seeds.
+
+I hope these smoky, saucy bites bring a little sunshine and a lot of soul to your kitchen today. This dish is all about that beautiful 'wet' texture that's making tapas so exciting right now—don't forget some crusty bread or even a side of jasmine rice to soak up every last drop of that miso-tomato broth. Stay vibrant and keep experimenting! Catch you on the flavorful side.
+
+*Emily*
+
+<table><caption class='sr-only'>Additional Information</caption><tr><th scope='row'>Nutritionfacts</th><td>Per serving: 215 calories, 14g protein, 28g carbohydrates, 6g fat, 7g fiber.</td></tr><tr><th scope='row'>Preparation Time</th><td>45 minutes</td></tr><tr><th scope='row'>Allergy Information</th><td>Soy, Gluten (if using standard panko/hoisin), Sesame</td></tr><tr><th scope='row'>Yield</th><td>4 servings (approx. 12-14 meatballs)</td></tr></table>
+