Glazed Korean Meatballs
User Reviews
4.6
90 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Servings
3
-
Course
Main Course, Appetizer
-
Cuisine
Korean
Glazed Korean Meatballs
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
For the meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 4 to 5 fresh shiitake or any mushroom caps, finely chopped
- 1/4 medium onion finely chopped
- 2 scallions finely chopped
- 1 egg yolk
- 1 tablespoon soy sauce
- 2 teaspoons minced garlic
- 1 teaspoon finely grated ginger
- salt about 1/4 teaspoon and pepper to taste
- 1/2 cup cornstarch or flour for dredging
For the sauce
- 1 tablespoon sugar
- 3 tablespoons soy sauce You can replace with 1 TB gochujang for a little spicy kick
- 3 tablespoons rice wine or mirin
- 3 tablespoons water
- 2 tablespoons corn syrup oligodang
- 2 plump garlic cloves thinly sliced
- 1 inch piece ginger thinly sliced
Optional garnish:
- chopped peanuts or pine nuts
- chopped scallion
Add to Shopping List
Instructions
- Finely chop the mushrooms, onion, and scallions. Combine all the meatball ingredients well by hand until evenly blended.
- Shape the mixture into about 1 1/4-inch balls. Dredge the meatballs in the cornstarch or flour to lightly coat.
- Heat a tablespoon of oil in a pan over medium heat. Add half of the meatballs to the pan. Turning as necessary, fry until all sides are golden brown but not cooked through, about 5 minutes. The meatballs will finish cooking in the sauce. Remove from the pan and repeat with the remaining meatballs.
- Add all the sauce ingredients to another pan. Boil over medium heat until the sauce is slightly thickened, about 3 – 4 minutes.
- Add the meatballs to the sauce and simmer until the sauce becomes a thick glaze, turning to coat evenly, about 5 minutes. Sprinkle with the optional garnish. Serve warm with your choice of vegetables.
Genuine Reviews
User Reviews
Overall Rating
4.6
90 reviews
Excellent
Other Recipes
You'll Also Love
