Korean🥩 Meat

Korean Meatballs (Wanja)

Name: Korean Meatballs (Wanja)
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb Ground beef; 4 cloves Garlic cloves; 2 Green onions; 1 tsp Sugar; 1 tbsp + 1 tsp Soy sauce; 4 tsp Sesame oil; 1 tsp Ground black pepper; ¼ cups Flour; 2 Eggs; 2 pinches Salt; ½ cup Water; 1 tsp Soy sauce; 1 tsp Oyster sauce; 1 tbsp Cane sugar; 1 tbsp Apple cider vinegar; 1 tsp Potato starch; ~1 tsp Sesame oil; ½ cup Chicken broth; 1 tsp Soy sauce; 1 tsp Oyster sauce; 1 tsp Potato starch; ~1 tsp Sesame oil

⏱ 30 min🍽 Serves 4

Tender, juicy Korean beef meatballs served with two homemade dipping sauces (sweet-sour and savory) — great as an appetizer, a side for rice or noodles, or even packed in a kid's lunchbox.

High-protein

Adapted from a video by Maangchi

Korean meatballs with sauce (Wanja: 완자)

Watch on YouTube

Ingredients

Ground beef1 lb
Garlic clovesminced, large cloves4 cloves
Green onionsminced2
Sugar1 tsp
Soy saucefor marinating the meat1 tbsp + 1 tsp
Sesame oilfor marinating the meat4 tsp
Ground black pepper1 tsp
Flourfor coating the meatballs; only about half the amount was actually used¼ cups
Eggsbeaten, for coating the meatballs

Steps

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1
In a large bowl, combine the ground beef with minced garlic, minced green onion, sugar, soy sauce, sesame oil, and black pepper. Mix well to marinate.
2
Shape the marinated meat mixture into small bite-sized balls — you should get around 50-plus meatballs from one pound of beef.
3
Roll each meatball lightly in flour to coat.
4
Beat two eggs with two pinches of salt in a separate bowl, then dip the flour-coated meatballs into the egg mixture to coat evenly.
5
Heat a large skillet over medium-low heat and pan-fry the meatballs in batches, turning them to brown evenly. Wipe away excess oil and browned bits occasionally to keep a nice golden color.
6
Since the meatballs are small, they cook quickly without darkening much. Cook until fully done, then remove from the pan.
7
For the sweet-sour sauce: combine water, soy sauce, oyster sauce, cane sugar, apple cider vinegar, and potato starch in a small pot. Cook over medium heat, stirring, for about 5 minutes, then turn off the heat and stir in a little sesame oil.
8
For the savory sauce: combine chicken broth, soy sauce, oyster sauce, and potato starch in another small pot. Cook over medium heat, stirring, for about 3 minutes, then turn off the heat and stir in a drop of sesame oil.
9
Serve the fried meatballs with the sweet-sour and savory dipping sauces on the side — great as an appetizer, side dish, or snack.

Korean Meatballs (Wanja)

Ingredients

Steps

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