Korean Meatballs With Vinegar Dipping Sauce |
|
 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
These are good warm or cold. I served them for a dinner party, and one guy alone ate maybe two thirds of them (damn hog! lol). Ingredients:
2 cups ground beef |
3 tablespoons soy sauce |
2 scallions, finely chopped |
3 garlic cloves, minced |
1 tablespoon sesame seeds, toasted and crushed |
1/2 tablespoon sesame oil |
fresh ground black pepper, to taste |
all-purpose flour, for coating |
2 eggs, beaten |
vegetable oil (for frying) |
1 tablespoon soy sauce |
2 tablespoons rice vinegar |
1/2 in. ginger, grated |
2 teaspoons sesame seeds, toasted and crushed |
1/2 teaspoon chili powder (ideally, the red korean variety) |
1 pinch sugar |
Directions:
1. Mix together ingredients for the dipping sauce.
2. For the meatballs, mix the ground beef, soy sauce, scallions, sesame seeds, sesame oil, and pepper. Let sit for about a half hour.
3. Form the meat mixture into balls about 1-1/2 inches in diameter. Toss in flour and dip in egg, letting any extra egg drip off.
4. Heat oil in a non-stick skillet, and fry the meatballs until browned and crisp all around (and cooked through - let's not get anyone sick!).
5. Serve warm or old with the vinegar dipping sauce.
|
|