TasteToronto | Korean Glazed Meatballs

Korean Glazed Meatballs

Easy

Korean Glazed Meatballs

Korean Glazed Meatballs

Method

Korean Glazed Meatballs 5 Steps

  • Step 1

    Finely chop the mushrooms, onion and scallions. In a medium sized bowl, combine all the meatball ingredients by hand until evenly dispersed.

  • Step 2

    Shape the mixture into about 1 1/4"-inch balls. Dredge the meatballs in the cornstarch or flour to lightly coat.

  • Step 3

    Heat a tablespoon of neutral 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.

  • Step 4

    Add all the sauce ingredients to another pan. Boil over medium heat until the sauce is slightly thickened, about 3 – 4 minutes.

  • Step 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.

Tags:

Korean Meatballs

Toronto Recipes

Korean Food

Meatballs

Easy

Korean Glazed Meatballs

Nadia Boachie
written by

Nadia Boachie

Korean Glazed Meatballs

Yields:

Serves 3

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 15 mins

5.0

Rate This Recipe

Korean

Main Dishes

Ingredients

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 garlic, minced

  • 1 teaspoon ginger, finely grated

  • Salt and pepper, to taste

  • 1/2 cup cornstarch or flour, for dredging

Sauce

  • 1 tablespoon sugar

  • 3 tablespoons soy sauce

  • 3 tablespoons rice wine or mirin

  • 3 tablespoons water

  • 2 tablespoons oligodang (corn syrup substitute)

  • 2 large garlic cloves, thinly sliced

  • 1"-inch piece ginger, thinly sliced

Garnish

  • Chopped peanuts or pine nuts

  • Chopped scallion

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Method

Korean Glazed Meatballs 5 Steps

  • Step 1

    Finely chop the mushrooms, onion and scallions. In a medium sized bowl, combine all the meatball ingredients by hand until evenly dispersed.

  • Step 2

    Shape the mixture into about 1 1/4"-inch balls. Dredge the meatballs in the cornstarch or flour to lightly coat.

  • Step 3

    Heat a tablespoon of neutral 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.

  • Step 4

    Add all the sauce ingredients to another pan. Boil over medium heat until the sauce is slightly thickened, about 3 – 4 minutes.

  • Step 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.

Tags:

Korean Meatballs

Toronto Recipes

Korean Food

Meatballs