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.
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.
- Make sure all ingredients are thoroughly mixed.
- Dredge the meatballs in corn starch.
- Set aside.
- Heat up cooking oil in a large pan over medium heat. Add in the meatballs.
- 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.
- In a mortar and pestle, crush the peanuts and gochugaru together. Set aside.
- In the same pan, add all of the sauce ingredients. Bring to a simmer.
- Add the meatballs back into the glaze.
- Cook for another 5-6 minutes until the glaze has thickened. Garnish with the peanut/gochgaru mix.
