Gochujang Meets Miirin
These baked Korean style Meatballs get their special flavor from the combination of Korean Hot Pepper Sauce Gochujang and Sweet Sake Mirin. The slight sweetness adds a nice flavor note.
Pork Meatballs Korean Style 돼지 고기 미트볼
1 pound Ground Pork
5 Green Onions
½ cup Korean Hot Chili Paste, Gochujang
½ cup Sweet Sake for cooking, Mirin
2 tablespoons Soy Sauce
4 cloves Garlic
1 piece fresh Ginger Root, about an inch long
2 tablespoons Canola Oil or other Vegetable Oil
First chop the Green Onions finely. Peel and chop the Garlic finely. Peel the Ginger and grate it with a grater. Combine the Green Onions, Gochujang, Mirin, Soy Sauce, Garlic and Ginger to make the Mixture.
Preheat the oven to 375º Fahrenheit. While the oven is heating, Combine the Mixture with the Ground Pork and mix well. The mixture will be very wet. Use your hands to roll the mixture into Meatballs about 1½ inches in diameter.
Heat a large heavy skillet, preferably cast iron, over medium high fire. When the pan is hot, put in the Oil. Once the Oil is hot, add the Meatballs. Cook them, turning occasionally until they are brown. It should take about 2 minutes. You may want to do this in batches, in which case set aside the cooked ones to the side while you cook the next batch.
The Meatballs should be well browned, so after they are brown on one side, turn them and brown on the other side, another two minutes or so.
When the Meatballs are well browned, arrange them on a baking sheet with a rim. Put the sheet in the now warmed oven and bake the Meatballs until they are cooked through. It should take about 10 minutes. When they are done, they will be firm and resist a light pressure with a spatula on top.
Drain the Meatballs briefly on paper and serve hot.