Food recipes
Barbecued Meatballs, Korean Style
Barbecued Meatballs, Korean Style Ingredients: beef, grass-fed, ground, raw onions, spring or scallions (includes tops and bulb), raw spices, garlic powder rice, white, long-grain, regular, unenriched, cooked without...
Barbecued Meatballs, Korean Style
Ingredients:
beef, grass-fed, ground, raw
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
cornstarch
seeds, sesame seeds, whole, dried
sugars, granulated
oil, corn, peanut, and olive
Directions:
Mix together ground beef, green onions.
minced garlic, rice wine, soy sauce, sesame oil, corn starch, sesame seeds, and sugar together in a bowl.
Shape meat mixture into 1" balls.
Place on large pan and refrigerate for at least an hour to retain shape.
Soak approximate 20-25 wooden skewers in warm water for 20-30 minutes (this prevents the wood from burning).
Prepare grill or heat broiler (I prefer charcoal grill).
Thread 2-3 meatballs per skewer and grill over medium coals 5-6 minutes per side or until juices run clear.
Serve with sweet and sour sauce and hot table mustard, if desired.
To prepare a simple table dipping mustard, mix mustard powder with a small amount of water to make a pleasant consistency; allow to ripen 5-10 minutes.
Ingredients:
beef, grass-fed, ground, raw
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
cornstarch
seeds, sesame seeds, whole, dried
sugars, granulated
oil, corn, peanut, and olive
Directions:
Mix together ground beef, green onions.
minced garlic, rice wine, soy sauce, sesame oil, corn starch, sesame seeds, and sugar together in a bowl.
Shape meat mixture into 1" balls.
Place on large pan and refrigerate for at least an hour to retain shape.
Soak approximate 20-25 wooden skewers in warm water for 20-30 minutes (this prevents the wood from burning).
Prepare grill or heat broiler (I prefer charcoal grill).
Thread 2-3 meatballs per skewer and grill over medium coals 5-6 minutes per side or until juices run clear.
Serve with sweet and sour sauce and hot table mustard, if desired.
To prepare a simple table dipping mustard, mix mustard powder with a small amount of water to make a pleasant consistency; allow to ripen 5-10 minutes.