Wonderful Korean Sweet & Sour Meatballs made from the Korean Meat Mix and a very quick and easy Korean Sweet & Sour Sauce that has a bit of heat in it. Serve these over some Steamed Rice or Sticky Rice. The Meatballs themselves also make for an excellent appetizer tray.
Servings: 4 portions
Equipment
- 1 Rice Cooker
- 1 Large Pan/Skillet
- 1 Baking Sheet
- 2 Mixing Bowl
- 1 Whisk
Ingredients
Korean Meat Mixture
- 1 lb Ground Beef - or 50-50 Beef & Pork, or ground pork
- 1 Tbl Soy Sauce, Rice Vinegar, Mirin, and Gochujang - each
- 1/2 tsp Sea Salt & Garlic Powder - each
- 1/4 tsp Ginger Powder
- 1 Green Onion
- 1/2 Tbl Potato Starch - Optional — if you want a more tender meatball
Korean Sweet & Sour Sauce
- 1 C Cold Water
- 1/2 C Sugar
- 1/2 C Chinese Red Vinegar
- 1 Tbl Gochujang
- 1 Tbl Potato Starch
Steamed Rice
- 2 C Short or Medium Grain Rice
- 2 C Water
- 1 tsp Sesame Oil - Optional
Instructions
- Preparing Meatballs: Combine into a bowl all the ingredients for the Korean Ground Meat Mixture. Portion out and shape into 1 Tbl Meatballs and place them on a baking sheet. Once all the meatballs are made, transfer the baking sheet to the freezer to completely freeze.
- Preparing Sweet & Sour Sauce: Combine into a bowl all the ingredients for the Korean Sweet & Sour Sauce. Whisk and set aside until needed.
- Rice: Wash and rinse the rice and place into the Rice cooker with 2 C Water. Cook on the basic white rice setting,
- Pan Meatballs: After 15 minutes of cooking the rice, heat a pan over medium heat for 1–2 minutes. Add meatballs in an even layer, cover, and cook for 3 minutes. Nudge them loose, then cover and shake the pan every minute for 5 minutes. Uncover and continue cooking for another 4–5 minutes, moving the meatballs around for even browning.
- Sweet & Sour Sauce: Stir the sauce before adding to the meatballs and mix while bringing it to a boil over max heat. Once the sauce has thickened, remove from heat and serve. Serve the Meatballs & Sauce over Rice. Optionally garnish with Green Onions, Gochugaru and sesame seeds.
Notes
Sauce Thickness: If a thicker sauce is desired, then combine 1 Tbl of Potato Starch and Cold Water to make a slurry. Pour a small amount in while simmering the meatballs and sauce to mix and thicken. Repeat with adding more until thickened to the desired consistency.
Tender Meatballs: If a more tender meatball is desired, then 1/2 Tbl of Potato or Cornstarch can be added to the meat mixture and mixed in.