KOREAN MEATBALLS WITH VINEGAR DIPPING SAUCE

Korean Meatballs With Vinegar Dipping Sauce image

These are good warm or cold. I served them for a dinner party, and one guy alone ate maybe two thirds of them (damn hog! lol).

Provided by Cluich

Categories Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

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Ingredients

2 cups ground beef
3 tablespoons soy sauce
2 scallions, finely chopped
3 garlic cloves, minced
1 tablespoon sesame seeds, toasted and crushed
1/2 tablespoon sesame oil
fresh ground black pepper, to taste
all-purpose flour, for coating
2 eggs, beaten
vegetable oil (for frying)
1 tablespoon soy sauce
2 tablespoons rice vinegar
1/2 in. ginger, grated
2 teaspoons sesame seeds, toasted and crushed
1/2 teaspoon chili powder (ideally, the red Korean variety)
1 pinch sugar

Steps:

Mix together ingredients for the dipping sauce.
For the meatballs, mix the ground beef, soy sauce, scallions, sesame seeds, sesame oil, and pepper. Let sit for about a half hour.
Form the meat mixture into balls about 1-1/2 inches in diameter. Toss in flour and dip in egg, letting any extra egg drip off.
Heat oil in a non-stick skillet, and fry the meatballs until browned and crisp all around (and cooked through -- let's not get anyone sick!).
Serve warm or old with the vinegar dipping sauce.

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