Korean style Pork Meatballs

Korean style Pork Meatballs

Korean style Pork Meatballs

Korean meatballs are typically pan fried instead of being baked. Since these meatballs are rolled in cornstarch, they develop a nice crust that also helps thicken the glaze that they are finished off in. I chose to make all pork meatballs. You can use half beef, or all beef if you’d like. Either are delicious.
Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer, Main Course
Cuisine: Korean
Keyword: appetizer, Korean, main course, Pork
Author: Alex Gorgos

Ingredients

Meatballs

  • 1 lb. ground pork
  • 6 shittake mushroom caps finely chopped
  • 2 green onion finely chopped
  • 1 large egg beaten
  • 1 tbsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup corn starch for dredging
  • 2 tbsp vegetable oil

Meatball Glaze

  • 3 tbsp soy sauce
  • 3 tbsp cooking wine
  • 3 tbsp water
  • 2 tbsp corn syrup
  • 1 tbsp sugar
  • 3 garlic cloves thinly sliced
  • 3 slices of ginger

Garnish

  • 2 tbsp ground peanuts
  • 1 tsp gochugaru pepper flakes

Instructions

  • Mix all meatballs ingredients together except the cornstarch and cooking oil.
    Korean, appetizer, main course, pork
  • Make sure all ingredients are thoroughly mixed.
    Korean, appetizer, main course, pork
  • Dredge the meatballs in corn starch.
    Korean, appetizer, main course, pork
  • Set aside.
    Korean, appetizer, main course, pork
  • Heat up cooking oil in a large pan over medium heat. Add in the meatballs.
    Korean, appetizer, main course, pork
  • Sauté the meatballs for 7-8 minutes, making sure that all sides are browned. They do not have to be cooked all of the way through yet, as they will finish off in the glaze.
    Korean, appetizer, main course, pork
  • In a mortar and pestle, crush the peanuts and gochugaru together. Set aside.
    Korean, appetizer, main course, pork
  • In the same pan, add all of the sauce ingredients. Bring to a simmer.
    Korean, appetizer, main course, pork
  • Add the meatballs back into the glaze.
    Korean, appetizer, main course, pork
  • Cook for another 5-6 minutes until the glaze has thickened. Garnish with the peanut/gochgaru mix.
    Korean, appetizer, main course, pork