Glazed Korean Meatballs

Garlicky, salty and sweet, juicy and packed with flavour!

Ingredients:

1 lb medium ground beef

2 tbsps finely chopped onion

1 egg yolk

1 tbsp reduced sodium soya sauce

2 tsps minced garlic

1 tsp minced ginger

1/4 tsp salt

1/4 tsp pepper

1/4 cup cornstarch or flour for dredging

2 tbsps vegetable oil

dry roasted peanuts to garnish

Sauce:

1 tbsp sugar

3 tbsps reduced sodium soya sauce

2 tbsps rice wine vinegar

3 tbsps water

2 tbsps corn syrup

2 garlic cloves, thinly sliced

1 inch ginger, thinly sliced

First combine the ground beef, onion, egg yolk, soya sauce, garlic, ginger, salt and pepper and form into 1 1/4" balls. Dredge in cornstarch or flour.

Heat vegetable oil in a large skillet and brown the meatballs on medium heat for about 5 minutes. 

If you don't have a large enough pan, do them in batches until all the meatballs are browned.

In a separate pan combine all the sauce ingredients and boil on medium heat 3-4 minutes.  Add the meatballs and simmer them in the sauce until cooked through and the sauce is thickened.

Serve with rice and garnish with dry roasted peanuts.

Serves 4

Adapted from: Koreanbapsang.com