Meatballs Korean style - Tteokgalbi

Each country has some kind of meatballs. This time I tried the Korean version.

It is different from the European style, no eggs and bread to bind the meatballs. Instead the meatballs get combined with a marinade. This gives enough moisture and no dry meatballs.

Banchan should be served. 

Recipe for 3:

400 g lean ground beef, 2 tbsp pine nuts, 1 tsp Gochugaru, 1 tsp oil, 1 bunch garlic chives or winter chives

Marinade:

1 1/2 tbsp soy sauce, 1 tbsp sugar, 3/4 tbsp Mirin, 3/4 tbsp oyster sauce, 3/4 tbsp toasted sesame oil, 3 garlic cloves minced, 1 tbsp glutinous rice flour or cornstarch, 1/4 tsp black pepper, 3 green onions, 1 shallot

Glaze:

1 tsp soy sauce, 1 tsp oyster sauce, 2 tsp toasted sesame oil, 2 tsp runny honey

Serve the meatballs with:

1 1/2 cup rice, spring onion greens and spinach

Prepare the Marinade first. Chop the pine nuts and toss beef and red pepper flakes im the marinade. Use some gloves and give the beef mix a 5 min workout. Form 7 patties, toss them between your hands to tighten them.

Start the rice and the frozen spinach. Mix the glaze.

Heat oil in a pan to medizm high. Takes 3 min on each side. After the first turn brush the glaze on the topside. Brush both sides a couple of times. Finish them until they are done on medium low. Cut the chives in 1 inch pieces.