Green Onions – Garlic – Ginger Give a Korean Note
Meaeballs are Fried and Baked
In this version of Pork Meatballs, three ingredients, Green Onions, Garlic and Ginger combine o produce a distinctive Korean note.
Th Korean peppery sauce Gochujang, while spicy, has a sweetness that results from its origin from fermented Rice which keeps it from being too intensely hot to the palate
.The presence of Panko and Mirin in the ingredient list shows a Japanese influence.
Spicy Meat Balls
1 pound ground Pork
5 Green Onions, finely minced
¼ cup Gochujiang
¼ cup Mirin
2 tablespoons Soy Sauce
4 Garlic cloves, finey minced
1 finger Ginger, about an inch long, peeled and graated
¼ cup Panko
2 spoons Vegetable Oil
First chop the Green Onion and Garlic very finely. Grate the Ginger. Combine these ingredients with the Gochujiang, Mirin, Soy Sauce and Panko in a lare bowl with the ground Pork
Mix well and form into 1½ inch meatballs with your fingers or a tool like a melon baller, which helps make uniform size meatballs. A pound of pork should make about 30 – 32 meatballs with 1½ inch diameter.
When ready to finish the dish, heat the oven to 275 degrees F.
Heat a wok or large frying pan until hot, then put in two tablespoons of oil. Fry the meatballs on one side about 3 minutes, until well browned, then turn over and fry the other side for anoher 2 to 3 minutes. You may need t work in batches.
When all the meatballs are fried, put them on a rimmed baking sheet and bake for about 10 minutes until they are cooked through and resist light pressure. It should take bout 10 minutes.
Drain on a paper towel and serve hot.