Korean Meatballs (Wanja)
Ingredients: ground beef, garlic cloves, green onions, sugar, soy sauce · 45 min cook time · 350kcal · ~₩10,250
Ingredients
453g ground beef, 4large garlic cloves, 2stalks green onions, 1teaspoon sugar, 1tablespoon soy sauce, 1teaspoon soy sauce, 4teaspoons sesame oil, 1teaspoon black pepper, 0.25cup flour, 2개 eggs, 2pinches salt, 0.5cup water, 1teaspoon oyster sauce, 1tablespoon cane sugar, 1tablespoon apple cider vinegar, 1teaspoon potato starch, 0.5cup chicken broth
Instructions
1. Mince four large garlic cloves and two green onions.
2. Add the minced garlic and green onion to one pound (453g) of ground beef.
3. Add one teaspoon sugar, one tablespoon plus one teaspoon soy sauce, four teaspoons sesame oil, and one teaspoon black pepper to the beef mixture.
4. Mix the ingredients thoroughly until well incorporated.
5. Take small portions of the meat mixture and roll them into small balls. Coat them with flour.
6. Heat a large skillet over medium heat. Do not burn the meatballs.
7. Whisk two eggs with two pinches of salt.
8. Dip the flour-coated meatballs into the egg mixture, ensuring they are nicely coated.
9. Place the egg-coated meatballs into the heated skillet and cook on low heat until done. Flip them over to cook evenly.
10. Once cooked, remove the meatballs. Wipe off any excess oil and brownish bits from the pan to maintain a nice yellow color for subsequent batches.
11. To make the sweet-sour sauce: Combine half a cup of water, one teaspoon soy sauce, one teaspoon oyster sauce, one tablespoon cane sugar, one tablespoon apple cider vinegar, and a little more than one teaspoon potato starch in a pan.
12. Turn on medium heat and mix the sweet-sour sauce ingredients. Cook for five minutes until it thickens. Turn off the heat and add a little sesame oil.
13. To make the savory sauce: Combine half a cup of chicken broth, one teaspoon soy sauce, one teaspoon oyster sauce, and one teaspoon potato starch in another small pan.
14. Cook the savory sauce over medium heat for three minutes, mixing constantly. Turn off the heat and add one drop of sesame oil.
15. Serve the Korean meatballs with either the sweet-sour sauce or the savory sauce, or both.
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