Glazed Korean Meatballs
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
15 mins
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Servings
3
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Course
Main Course, Appetizer
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Cuisine
Korean
Glazed Korean Meatballs
Description
The recipe blends ground beef and pork with shiitake mushrooms, onion, scallions, garlic, and ginger, enhanced by soy sauce before shaping into small meatballs. Dredging in cornstarch creates a slight crust during pan-frying. Partial cooking in the skillet browns the meatballs while leaving them undercooked inside, with final cooking achieved in the pan sauce.
The sauce combines soy, sugar, rice wine, corn syrup, garlic, and ginger, boiled down to a syrupy consistency that clings to the meatballs, adding a glossy finish and concentrated flavor. This glaze can also be made with gochujang for spiciness.
Meatballs are served warm and can be sprinkled with chopped peanuts or scallions for added texture and freshness, making for a flavorful appetizer or entree.
Ingredients
For the meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 4 to 5 shiitake mushrooms or any mushroom caps, finely chopped, fresh
- 1/4 onion finely chopped, medium
- 2 scallions finely chopped
- 1 egg yolk
- 1 tablespoon soy sauce
- 2 teaspoons garlic minced
- 1 teaspoon ginger finely grated
- salt about 1/4 teaspoon and pepper to taste
- 1/2 cup cornstarch or flour, used 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 garlic thinly sliced, plump cloves
- 1 inch ginger thinly sliced, piece
Optional garnish:
- peanuts chopped, or pine nuts
- scallion chopped
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.
User Reviews
Overall Rating
4.6
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