Mix chia seeds with 3 tablespoon of water and set aside for 10 minutes while you're getting everything else organised.
Roughly mash black beans (I use a potato masher), then add all remaining ingredients (including soaked chia seeds). Mix thoroughly and ensure everything is evenly distributed.
Roll into even sized balls (approximately 1 tablespoon per ball) and place on a baking sheet.
Brush with a little oil, or spray with cooking oil, and put in the oven to bake.
Bake for 20-25 minutes or until browned and firm. Mine took about 23 minutes.
For the glaze:
While the bean balls are cooking, make your glaze.
Put all ingredients into a small saucepan and bring to a simmer. Cook for a few minutes or until glossy and slightly thickened.
Set aside until ready to serve.
Serve bean balls with a spoonful of glaze on top and toothpicks or cocktail sticks to keep your fingers clean.
Notes
Adapted from a recipe by Esther from Tiger Burger, published in the May 2016 issue of Cuisine magazine.
Standard gochujang includes wheat as an ingredient, but gluten free Wholly Gochujang is available from Amazon.