Korean meatballs covered with sesame seeds
Korean meatballs covered with sesame seeds
Now a finger food recipe, Korean meatballs covered with sesame seeds, soft inside and crunchy outside with lots of taste.
See also: Japanise Soup
Ingredients for 4 people:
We wash the vegetables, peel and boil in a pot of water a potato of about 80g and 150g of rice in another pot the latter we will drain it 2 minutes before cooking so that it is al dente, tripe a piece of ginger, garlic, 2 spring onions, parsley and half white onion.
When cooked in a bowl we add 400g of pork, 150g of drained rice, 80g of boiled potato, 2 eggs, all the beaten vegetables we made, a teaspoon of paprika and salt and pepper.
We mix the mixture with our hands until it is homogeneous, and then we create meatballs with a circumference of about 3/4 cm.
Now we break 2 eggs in a bottom plate, salt and pepper them and mix slightly, here we will dip our meatballs and then pass them in another plate with sesame seeds trying to cover them completely.
Now if to cook our Korean meatballs we can use the fryer or in a non-stick frying pan with plenty of seed oil, we cook about 7/8 minutes until they are nice amber.
As a sauce to accompany the meatballs I have reworked a variation of the famous Gochujang (Korean sauce) fermented.
- Ground pork 400g
- Boiled rice 150g
- Spring onions 2
- Boiled potato 80g
- Onion 1/2 white
- Fresh ginger one teaspoon
- Paprika one teaspoon
- Parsley a tuft
- Garlic 1
- Eggs 4
- Salt and pepper qb
- Sesame seeds qb
- Red peppers 2
- Soya beans 50g
- Hot pepper (opitional)
- White vinegar one spoon
- Sesame oil 10ml
- Spring onion 1
- Maple syrup one tablespoon
- Salt and pepper
We wash the vegetables, peel and boil in a pot of water a potato of about 80g and 150g of rice in another pot the latter we will drain it 2 minutes before cooking so that it is al dente, tripe a piece of ginger, garlic, 2 spring onions, parsley and half white onion.
When cooked in a bowl we add 400g of pork, 150g of drained rice, 80g of boiled potato, 2 eggs, all the beaten vegetables we made, a teaspoon of paprika and salt and pepper.
We mix the mixture with our hands until it is homogeneous, and then we create meatballs with a circumference of about 3/4 cm.
Now we break 2 eggs in a bottom plate, salt and pepper them and mix slightly, here we will dip our meatballs and then pass them in another plate with sesame seeds trying to cover them completely.
Now if to cook our Korean meatballs we can use the fryer or in a non-stick frying pan with plenty of seed oil, we cook about 7/8 minutes until they are nice amber.
As a sauce to accompany the meatballs I have reworked a variation of the famous Gochujang (Korean sauce) fermented.
Prodiment for the sauce:
We wash and boil 50g of soya beans in a water-break for about 40 minutes, drain them and let them dry.
In the meantime, roast 2 peppers in the oven at 180° for 20 minutes, then peel them and remove the seeds.
Finely cut 1 leek and sauté it in a pan with 10 ml of sesame oil, add the peppers and soy beans, salt and pepper to taste.
Once sautéed for 5/8 minutes, transfer everything into a blender and add a tablespoon of white vinegar, a tablespoon of maple syrup, the chilli pepper and blend until we have a smooth and homogeneous sauce.
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