tyb
Korean Meatballs (Wanja-jeon Style)
Ingredients (Serves 4–5)
For the meatballs:
1 lb (450 g) ground beef (or half beef, half pork for richer flavor)
1 small onion, finely minced
2 green onions, finely chopped
3 cloves garlic, minced
1 egg
¼ cup breadcrumbs (or panko)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sugar or honey
1 tbsp mirin (optional but adds depth)
½ tsp ground black pepper
Pinch of salt
For the glaze (optional but traditional):
2 tbsp soy sauce
1 tbsp brown sugar or honey
1 tbsp rice vinegar
1 tbsp water
1 tsp sesame oil
½ tsp minced garlic
½ tsp cornstarch (optional, to thicken)
Sesame seeds for garnish
Instructions
Prepare the meat mix
In a large bowl, combine all meatball ingredients. Mix well by hand until it becomes slightly sticky and cohesive (this helps it hold together).
Shape the meatballs
Form into balls or small patties about 1½ inches wide. Lightly flatten them for even cooking.
Pan-fry
Heat 1–2 tbsp neutral oil (like canola or vegetable oil) in a skillet over medium heat.
Cook meatballs 3–4 minutes per side until browned and cooked through. Internal temp: 160°F (71°C).
Remove and set aside on paper towels.
Make the glaze (optional but highly recommended)
In the same pan, reduce heat to low. Mix all glaze ingredients and simmer until slightly thickened (about 1–2 minutes).
Add the meatballs back in, toss to coat evenly.
Finish and serve
Sprinkle with toasted sesame seeds and chopped green onions.
Serve hot with steamed rice, kimchi, and vegetables.
Tips
For extra flavor, mix in grated Asian pear or apple (1 tbsp) into the meat — traditional in Korean marinades.
If you prefer spice, add 1 tsp gochujang (Korean red chili paste) or ½ tsp chili flakes to the glaze.
You can bake them at 400°F for 18–20 minutes instead of frying for a lighter version.