Wanja Jorim - Korean Braised Meatballs

Ingredients

• Meatballs: Meatballs:
• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1 egg 1 egg
• Salt and pepper to taste Salt and pepper to taste
• Glaze: Glaze:
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon Korean chili flakes (gochugaru) 1 teaspoon Korean chili flakes (gochugaru)
• 1/2 cup water 1/2 cup water
• Garnish: Garnish:
• Toasted sesame seeds Toasted sesame seeds
• Thinly sliced green onions Thinly sliced green onions

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground pork, minced garlic, grated ginger, chopped green onions, breadcrumbs, egg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat a non-stick skillet over medium heat and add the meatballs. Cook until browned on all sides, about 5 minutes. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, combine the soy sauce, brown sugar, sesame oil, Korean chili flakes, and water. Stir well to dissolve the sugar and bring the mixture to a simmer.
5. 5.
   Return the meatballs to the skillet and coat them with the glaze. Reduce the heat to low, cover the skillet, and let the meatballs simmer for 15-20 minutes, or until cooked through and the glaze has thickened.
6. 6.
   Once cooked, remove the meatballs from the skillet and transfer them to a serving dish. Garnish with toasted sesame seeds and thinly sliced green onions.
7. 7.
   Serve the Wanja Jorim hot as a side dish or as a main course with steamed rice and other banchan.

Treat your ingredients with care...

• Ground beef and pork — Make sure to use lean ground meat for a healthier option. If you prefer a stronger pork flavor, you can increase the ratio of ground pork to ground beef.
• Korean chili flakes (gochugaru) — Adjust the amount according to your spice preference. Increase or decrease the quantity to make the dish spicier or milder.

Tips & Tricks

• For a more pronounced garlic flavor, you can add an extra clove of minced garlic to the meatball mixture.
• If you prefer a thicker glaze, you can mix 1 teaspoon of cornstarch with 1 tablespoon of water and add it to the glaze during the simmering process.
• Wanja Jorim can be made ahead of time and reheated before serving. The flavors tend to develop and intensify when the dish is allowed to sit for a few hours or overnight.

Serving advice

Serve Wanja Jorim as a side dish alongside steamed rice and other banchan (Korean side dishes) such as kimchi, pickled vegetables, and stir-fried greens. The meatballs can also be enjoyed on their own as a delicious appetizer.

Presentation advice

Arrange the meatballs in a shallow serving dish, drizzle some of the glaze over the top, and sprinkle with toasted sesame seeds and thinly sliced green onions for an attractive presentation. Serve with a side of steamed rice and garnish with additional green onions for a pop of color.