Korean Barbecue-Style Meatballs - Sweet & Spicy Beef Meatballs
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Date: 2022-09-10
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Comments and reviews: 12
OsculatingPlane
I've been making something like this for almost 2 years, but I make pucks, not balls.
I make the sauce ahead using go-chef-jon, ginger, garlic, jalapeno [maybe poblano if I want less heat], sesame oil, rice vinegar, soy sauce, maybe some liquid from kimchee, PLUS enough store-bought bbq sauce to about double the volume. Then I refrigerate it overnight. The next day (or a week later, I make up the beef patties (usually) with coarsely chopped ginger and jalapeno. I brown off the patties on high heat, deglaze the pan, then simmer them in the bbq sauce until cooked through.
My wife loves it! We often eat them as burgers with mild white cheese and shredded cabbage.
I also make a sloppy-joe style burger with the same sauce. Which reminds me, I have some left in the fridge right now.
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I've been making something like this for almost 2 years, but I make pucks, not balls.
I make the sauce ahead using go-chef-jon, ginger, garlic, jalapeno [maybe poblano if I want less heat], sesame oil, rice vinegar, soy sauce, maybe some liquid from kimchee, PLUS enough store-bought bbq sauce to about double the volume. Then I refrigerate it overnight. The next day (or a week later, I make up the beef patties (usually) with coarsely chopped ginger and jalapeno. I brown off the patties on high heat, deglaze the pan, then simmer them in the bbq sauce until cooked through.
My wife loves it! We often eat them as burgers with mild white cheese and shredded cabbage.
I also make a sloppy-joe style burger with the same sauce. Which reminds me, I have some left in the fridge right now.
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Jnadki
I also learned about the effects of the proteolytic enzymes in ginger the hard way when I was trying to develop a recipe for a ginger ice cream. My dairy separated into gloppy mess of curds and liquid. Heat will deactivate the enzyme, but doing so in the milk and cream mixture is a risky balance between accelerating the effects of the enzyme vs. denaturing it.
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I also learned about the effects of the proteolytic enzymes in ginger the hard way when I was trying to develop a recipe for a ginger ice cream. My dairy separated into gloppy mess of curds and liquid. Heat will deactivate the enzyme, but doing so in the milk and cream mixture is a risky balance between accelerating the effects of the enzyme vs. denaturing it.
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Peter
Didn't know about that ginger enzyme thing. Thanks a ton! The whole recipe is sure worth a try.
A trick from me about corn-on-the-cob: boil it in plain water. Add no salt! Salt will harden the kernels.
I've learned this from chef Harpal Singh Sokhi from India.
Greetings from the far north of Germany! (We never stop to learn, do we)
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Didn't know about that ginger enzyme thing. Thanks a ton! The whole recipe is sure worth a try.
A trick from me about corn-on-the-cob: boil it in plain water. Add no salt! Salt will harden the kernels.
I've learned this from chef Harpal Singh Sokhi from India.
Greetings from the far north of Germany! (We never stop to learn, do we)
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kinjun
This is one of those recipes you have to make about 12 times before you nail the perfect taste for you and your family. But once you do, you're in like Flynn and it will be a recipe passed down to future generations. Oh, and make sure you make your own kimchee.
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This is one of those recipes you have to make about 12 times before you nail the perfect taste for you and your family. But once you do, you're in like Flynn and it will be a recipe passed down to future generations. Oh, and make sure you make your own kimchee.
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Linda
If you're making these for guests, remember they will eat twice the amount of meat they would eat if the meat were left whole. So make twice the amount, if its too much I'm pretty sure these would be delicious the next day cold and sliced and in a sandwich.
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If you're making these for guests, remember they will eat twice the amount of meat they would eat if the meat were left whole. So make twice the amount, if its too much I'm pretty sure these would be delicious the next day cold and sliced and in a sandwich.
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Buzz
Huh. Now I know why every time I have made any kind of Asian influenced meatball they have tasted nice but basically fall apart (I do love me some ginger. No texture--unlike other meatball recipes I have played around with. Thanks! The more you know!
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Huh. Now I know why every time I have made any kind of Asian influenced meatball they have tasted nice but basically fall apart (I do love me some ginger. No texture--unlike other meatball recipes I have played around with. Thanks! The more you know!
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Damon
If you still want that big ginger hit, you can reduce the bread crumbs to no more than a tablespoon or leave them out all together. You d most likely have a firmer, yet still tender, meatball with the same amount of ginger + 15 minutes chill time.
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If you still want that big ginger hit, you can reduce the bread crumbs to no more than a tablespoon or leave them out all together. You d most likely have a firmer, yet still tender, meatball with the same amount of ginger + 15 minutes chill time.
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DonPandemoniac
Thank you for the ginger enzyme tutorial, I use that stuff often but had no idea that it can affect other ingredients to such a degree. You are the un-shot deputy of knowing what quantity makes an enemy.
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Thank you for the ginger enzyme tutorial, I use that stuff often but had no idea that it can affect other ingredients to such a degree. You are the un-shot deputy of knowing what quantity makes an enemy.
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datsunruss
Whoop whoop - Ed will be really made up that CJ actually knows who he is. BTW those Meatballs will be getting made in Tynemouth UK this weekend. Just need to find where I can buy the GoChefjohnsauce.
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Whoop whoop - Ed will be really made up that CJ actually knows who he is. BTW those Meatballs will be getting made in Tynemouth UK this weekend. Just need to find where I can buy the GoChefjohnsauce.
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Stathis
So. why not deglaze with Soju, Chung Ha (Korean Sake) or Mae Shil (Korean plum wine?
And the pronunciation is Ko Joo Jang: )
I'm making this for my Korean wife and step daughter.
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So. why not deglaze with Soju, Chung Ha (Korean Sake) or Mae Shil (Korean plum wine?
And the pronunciation is Ko Joo Jang: )
I'm making this for my Korean wife and step daughter.
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funktorial
scientists do know why cocktail meatballs taste better: they're smaller, so the surface area/volume ratio is larger, which means much more browning/Maillard reaction flavor per bite
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scientists do know why cocktail meatballs taste better: they're smaller, so the surface area/volume ratio is larger, which means much more browning/Maillard reaction flavor per bite
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Charlie
My ex mother in law used to make those cocktail meatballs by using ketchup and grape jelly, as the sauce. Dump it all in a crock pot and heat them up. Delicious! !
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My ex mother in law used to make those cocktail meatballs by using ketchup and grape jelly, as the sauce. Dump it all in a crock pot and heat them up. Delicious! !
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