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Glazed Korean Meatballs

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
30 mins
Cook Time
30 mins
Servings: 3
Course: Main Course , Appetizer
Cuisine: Korean

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

Instructions

    Cup of Yum
  1. Finely chop the mushrooms, onion, and scallions. Combine all the meatball ingredients well by hand until evenly blended.
  2. Shape the mixture into about 1 1/4-inch balls. Dredge the meatballs in the cornstarch or flour to lightly coat.
  3. 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.
  4. Add all the sauce ingredients to another pan. Boil over medium heat until the sauce is slightly thickened, about 3 – 4 minutes.
  5. 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.