Korean Pork Meatballs in Sesame-Soy Sauce Recipe
Small, juicy pork meatballs in a sticky, aromatic sauce that just begs to be scooped up with rice from the plate. In Korea, similar meatballs often appear at home parties and in kids’ lunchboxes. The flavor is a bit like a cross between a classic minced meat patty and glazed ribs, just in a convenient, bite-sized form.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌿
Mild
Sweet
Salty
Umami
Garlicky
Nutty
Filling
Warming
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
Ingredients
- ground pork preferably from shoulder or neck - 500 g
- onion finely chopped - 0.5 pieces
- garlic grated or very finely chopped - 2 cloves
- breadcrumbs - 3 tablespoons
- egg beaten - 1 piece
- soy sauce divided: 2 tablespoons for the meat, 4 for the sauce - 6 tablespoons
- sugar divided: 0.5 tablespoon for the meat, 1.5 for the sauce - 2 tablespoons
- ground black pepper - 0.5 teaspoons
- vegetable oil for frying - 3 tablespoons
- water for the sauce - 120 ml
- rice vinegar or lemon juice - 1 tablespoon
- sesame oil - 1 tablespoon
- potato starch mixed with 2 tablespoons of cold water - 1 tablespoon
- sesame seeds toasted in a dry pan - 1.5 tablespoons
- chives chopped, for sprinkling - 3 tablespoons
- rice cooked, for serving - 260 g
Main Ingredient:
ground pork
Preparation
- Place the ground pork, finely chopped onion, 1 grated clove of garlic, breadcrumbs, egg, 2 tablespoons soy sauce, 0.5 tablespoon sugar, and pepper in a large bowl. Knead with your hand for 2–3 minutes, until the mixture is sticky and uniform.
- With damp hands, form small meatballs the size of a walnut, lightly wetting your hands with water so the meat doesn’t stick. You should get about 20–24 pieces.
- Heat 2 tablespoons of oil in a large pan over medium heat. Arrange the meatballs in a single layer and fry for 6–8 minutes, turning frequently, until well browned on all sides and cooked through. If needed, fry in batches, adding the remaining oil.
- Transfer the fried meatballs to a plate. There should be a thin layer of fat and browned bits left in the pan – do not wash it.
- In a small bowl, combine 4 tablespoons soy sauce, 1.5 tablespoons sugar, the water, rice vinegar, 1 grated clove of garlic, and sesame oil. Stir until the sugar dissolves.
- Pour the sauce into the same pan and set over medium heat. When it starts to simmer gently, pour in the potato starch mixed with water, stirring constantly. Cook for 1–2 minutes, until the sauce thickens and becomes smooth and glossy.
- Return the meatballs to the pan with the sauce. Gently shake the pan and turn the meatballs for 2–3 minutes, until they are evenly coated in the thick glaze.
- Sprinkle the meatballs with toasted sesame seeds and chives. Serve hot with cooked rice, drizzling the rice with a little of the sauce.
Storage
In fridge:
3 days
Freezing:
Yes
Klopsiki z sosem możesz przechowywać w lodówce do 3 dni lub zamrozić do 2 miesięcy. Podgrzewaj powoli na patelni z odrobiną wody, aby sos znowu stał się gładki.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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