- 14
Ingredients
- 1 pound ground pork
- 5 scallions, finely chopped
- 1/4 cup gochujang (Korean chile paste)
- 1/4 cup mirin rice wine
- 2 tablespoons soy sauce
- 4 medium garlic cloves, finely chopped
- 1-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and grated
- 2 tablespoons canola oil
Preparation
Step 1
DIRECTIONS
1. Preheat the oven to 375°. In a large bowl, stir together the pork, scallions, gochujang, mirin, soy sauce, garlic and ginger until combined (the mixture will be very wet). Use your hands to roll the mixture into 1½-inch meatballs (there should be about 14 total).
2. In a large skillet set over medium-high heat, add the oil. Once the oil begins to shimmer, add the meatballs (cook the meatballs in batches if necessary). Cook until browned, about 3 minutes. Turn the meatballs over and brown the other side, 2 to 3 minutes longer, and then transfer them to a rimmed baking sheet.
3. Place the meatballs in the oven and bake until they resist light pressure and are cooked through, about 10 minutes. Transfer to a paper towel to drain and serve hot.