I found a whole series of meat balls rcipes in my notes that I will have the pleasure to introduce. I’m sure you will be able to expand on them.
As for today: Kimchi Meat Balls in Sweet & Sour Sauce
INGREDIENTS: for 2 people
Meat balls:
-Dried Daikon Kimchi: 100g
-Minced pork: 200 g
-Panko, Breadcrumbs: 2 tablespoons
-leek (finely chopped): 2 tablespoons
-Egg: 1
-Japanese sake: 1 tablespoon
-Pepper: a pinch
-Sesame oil: 1 and half tablespoons
-Cornstarch: 1 and a half tablespoons
Sweet & Sour Sauce:
-Japanese sake: 2 tablespoons
-Sugar: 2 tablespoons
-Soy sauce: 1 and half tablespoons
-Rice vinegar: 1 tablespoon
-Ketchup: 3 tablespoons
-Chicken bouillon powder: 1 teaspoon
-Cornstarch: 2 teaspoons
–Water (lukewarm): 1 and a half tablespoons
RECIPE:
-Separate the dried kimchi Daikon and chop finely
-Mix all the meat balls ingredients in a large ball and mix well until you obtain a smooth mixture. Shape balls small enough.
-Deep-fry meat balls on low (150 degrees Celsius) fire for 14~16 minutes until you obtain a nice colour and well cooked core.
-In a fry pan drop the sweet & sour sauce, except cornstarch and water. Bring to boil first, then lower fire. Add the corntarch dissolved in the lukewarm water. Drop in all themeat balls and stir until all are well-covered with the sauce.
Serve over a bed of lettuce and brocoli boiled in salted water.
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This is a definite must try for me. Do you have to use dried kimich? Is the Sake and option?
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Dear marisa!
Greetigs!
Of course, you may use normal kimchi, but you will need to press out the liquid before chopping it fine.
As for the sake, you can replace it with white wine!
Cheers,
Robert-Gilles
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I sent a link of this recipe to Korea.net to see if they might feature you on their food blog. This recipe looks tasty and fun.
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Dear Jeff!
Greetings!
This is very kind of you indeed!
I’ll check if I have more Korean recipes in my books!
Best regards,
Robert-Gilles
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