Korean Pork Meatballs
Ingredients
- 500 gGround pork (fresh)
- 2 pcGarlic (finely minced)
- 1 tspGinger powder
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced, whites and greens separated)
- 1 pcEgg (beaten)
- 40 gBreadcrumbs
- 2 tbspgochujang
- 3 tbspKorean soy sauce
- 2 tbspHoney
- 1 tbspRice vinegar
- 1 tbspSesame oil
- 2 tbspSunflower oil (for cooking)
- 1 tbspsesame seeds (for garnish)
- 0.5 pcNashi Pear (peeled and grated)
Method
Juicy pork meatballs, seared for a golden crust, then glazed in a syrupy gochujang sauce. A balance of fermented heat, honey sweetness, and toasted sesame aroma.
- 1
In a mixing bowl, combine the ground pork with minced garlic, ginger, the chopped white parts of the green onions, grated nashi pear, egg, and breadcrumbs. Mix by hand without overworking to keep the texture light.
- 2
Form walnut-sized meatballs. In a hot pan with a drizzle of sunflower oil, sear the meatballs on all sides. They should be well browned with a distinct crust.
- 3
While the meat browns, mix the gochujang, soy sauce, honey, rice vinegar, and sesame oil in a bowl until smooth.
- 4
Pour the sauce over the meatballs in the pan. Simmer over medium heat, stirring to coat each piece. The sauce should reduce until syrupy and coats the back of a spoon. Serve sprinkled with sesame seeds and the green parts of the green onions.
Frequently asked questions
How do you get this dish right?
- Don't pack the meatballs too tightly when shaping, or they will be dense and dry once cooked.
- Wait for the pan to slightly smoke before adding the meat to achieve a perfect Maillard reaction.
- If the sauce reduces too quickly, deglaze with a small splash of water to loosen the glaze.
How long does this dish keep?
Store for up to 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water to restore the sauce's gloss.
