Steamed tofu and beef meatballs coated with potato starch. A high-protein, low-calorie dish with simple, clean flavors. Pairs well with vinegar-soy dipping sauce and works great in lunchboxes or soups.
Chop the scallion into fine pieces (about 1 palm width) and finely mince the red chili pepper. Set aside.
2
Season the ground beef with soy sauce, rice wine, and black pepper. Mix well and let sit.
3
Roughly crumble the tofu block with your hands to make it easier to squeeze out moisture.
4
Transfer the crumbled tofu to a cloth and squeeze out as much moisture as possible with firm pressure until the tofu is dry and crumbly.
5
Transfer the squeezed tofu to a large bowl. Add miso, gochujang, minced garlic, chopped scallion, chopped red chili, the seasoned ground beef, and sesame oil.
6
Knead the mixture thoroughly until all ingredients are well combined and the beef and tofu stick together firmly.
7
Scoop the mixture with a spoon and roll it gently between your palms to form small round balls.
8
Spread potato starch on a plate. Gently roll each ball in the starch once to coat lightly with a thin layer. Place on the side.
9
Fill a pot with plenty of water and bring to a rolling boil. Place a steaming tray on top and arrange the coated balls evenly on it.
10
Reduce heat to medium, cover with a lid, and steam for 10 minutes until cooked through.
11
Remove the lid—the starch coating should be transparent and chewy. Serve with a light soy sauce and vinegar dipping sauce.
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