This Korean Glazed Meatball has both the spiciness from the Korean chilli paste and the umami taste from the soybean paste. The combination gives an indescribable feeling and sensation when eating. I mean, this is all about good food, right? To have the sensations throughout eating and fulfil the sense of the look, smell and taste. Well, this meatball does it all!
I have also added carrot, onion and spring onion simply because I like its colour, and it made my day. However, there are some reasons why I put onion in. I find that the onion acts as an excellent sweetener, and it also makes the meatball softer and not so rough when biting into.
After pan-frying the meatballs, just roll them into the cooking glaze sauce. Then have the pleasure of looking at the sauce coating the meatballs. Lastly, garnish with spring onion and toasted sesame seeds. What a meatball!
I would say this Luscious Korean Glazed Meatball recipe is great party food. You can make lots of it and eat lots of it.
Luscious Korean Glazed Meatball Recipe
Ingredients
Meatball Ingredients
500 grams ground pork (minced pork)
4 sprigs spring onions - chopped
¼ medium carrots - diced finely
1 medium yellow onion - chopped finely
1 medium egg
1 teaspoon sesame oil
1 teaspoon salt
½ teaspoon sugar
¼ teaspoon white pepper
Korean Sauce Ingredients
- 2 tablespoons chili paste - Korean
- 1 tablespoon soybean paste - Korean
- 1 tablespoon rice syrup
2 cloves garlic - pound into a paste
1 inch ginger - pound into a paste
2 tablespoons water- ½ teaspoon sugar
1 tablespoon vegetable oil- 1 medium onion - slice thinly
- 1 teaspoon salt - about ½ teaspoon
Instructions
- Mix all the ingredients for the meatball in a big bowl. Cover with cling wrap and leave it in the fridge for 2 hours.
- In the meantime, prepare the Korean glazing sauce by mixing all the ingredients together. Cover and set aside.
- Take the meat out from the fridge. Take a spoon of meat and shape it into a meatball shape. The size should be about 50 cents coin (about 4 centimetres).
- Heat your pan in medium heat. Put in 1 tablespoon of vegetable oil. Pan-fry the meatballs until most of the surface turns brown. This will take roughly 7 to 8 minutes.
- Set the meatballs aside.
- Put the onion into the pan to fry for about 1 minute. Put in the Korean sauce. Cook for about 1 minute. The sauce should start to thicken.
- Add in the meatballs. Stir so that the sauce glazes and sticks to the meatballs. Cook for another 2 to 3 minutes until the sauce becomes thick and sticky.
- Garnish with chopped spring onion and toasted sesame seeds.
- I ate meatballs with rice and kimchi.
