Traditional bulgogi is a Korean barbecue fav. of marinated thinly slice beef that's grilled or stir-fried. Here, those flavors are incorporated into prep-ahead meatballs to serve with lettuce leaves or steamed rice. You could also make sliders to serve on toasted mini buns with grated cheddar cheese, mayo., and mustard in a delicious fusion of Korean and American flavors.
(Makes 40-50 meatballs or 18 sliders sauce makes about 1/2 cup)
Meatballs:
1/4 cup low-sodium soy sauce or Ponzu* Citrus* Sauce
3 T. dark brown sugar
2 T. minced green onions,
2 T. minced garlic
2 T. toasted sesame oil
2 t. fish sauce (or additional soy)
3/4 t. freshly ground black pepper
1/4 Asian pear, or Bosc or Bartlett, grated
1/3 cup Panko breadcrumbs
1 lb. ground beef (preferably ground chuck and short rib)
1 lb. ground pork or veal
1 large egg, lightly beaten
Soy-Vinegar Dipping Sauce:
1/4 cup soy sauce or Ponzu*
1/4 cup rice vinegar or cider
1 T. turbinado* sugar
1 T. finely chopped green onion
1 t. gochugaru (Korean red pepper flakes, optional)
1 t. toasted sesame oil
1 t. toasted sesame seeds
To make the meatballs: In a large bowl, whisk 1st 8 ingredients through pear. Add breadcrumbs, beef, pork, and egg; mix just until combined (do not over mix). Cover; refrigerate 30 min and up to 2 hours. Preheat oven to 425. Form meat mixture into 40-50 mini meatballs or about 18 slider patties; place on a rimmed* baking sheet. Bake 18-20 min. for meatballs, 20-22 min. for sliders or until golden and cooked through but still tender, turning the pan halfway through cooking time. Garnish with toasted sesame seeds.
To make the sauce: Combine all the ingredients except sesame seeds (added just before serving). Refrigerate in an air tight container up to 3 days.
"Keep your thoughts positive about the future, as what you are thinking influences your future."
Love,
MM
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