Glazed Korean Meatballs
Korean Bapsang recipe - Korean
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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)
- chopped peanuts or pine nuts
- chopped scallion
Instructions
- 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.