Korean Meatballs With Vinegar Dipping Sauce

Name: Korean Meatballs With Vinegar Dipping Sauce
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 serving(s)
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

Submitted by Cluich

"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)."

Download

photo by Food.com

Ready In:: 55mins
Ingredients:: 16
Serves:: 4

ingredients

For meatballs
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)
For sauce
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

directions

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.