Glazed Korean Meatballs
Here, I braised the meatballs in a soy based sweet and savory sauce (jorim jang) commonly used in Korean cooking. For the meatballs, I like to use a mixture of beef and pork. Of course, you can use all beef or all pork depending on your preference. Typically, Korean meatballs include tofu, mushrooms, carrots, onions and/or scallions as well. I used mushrooms, onions and scallions in this recipe. They add a lot to the flavor and texture of the meatballs without being overpowering. Whatever you use, take extra time to finely chop the ingredients for a smoother texture.
Makes about 30 - 32 meatballs (1 1/4-inch)
- 1/2 pound ground beef
- 1/2 pound ground pork
- 5 - 6 fresh shiitake (or any) mushroom caps, finely chopped
- 1/2 medium onion, finely chopped
- 2 scallions, finely chopped
- 1 egg yolk
- 2 tablespoons corn starch (more for dredging)
- 1 tablespoon Aloha shoyu
- 2 teaspoons minced garlic
- 1 teaspoon finely grated ginger
- salt (about 1/4 teaspoon) and pepper to taste
- 3 tablespoons Aloha shoyu
- 1 tablespoon sugar
- 2 tablespoons corn syrup
- 3 tablespoons rice wine (or mirin)
- 3 tablespoons water
- 2 garlic cloves, thinly sliced
- 2 pieces thinly sliced ginger
- chopped peanuts or pine nuts
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, 5 - 7 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.