Korean Meatballs With Vinegar Dipping Sauce

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).

• Ready In: 55 mins
• 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

1. Mix together ingredients for the dipping sauce.
2. For the meatballs, mix the ground beef, soy sauce, scallions, sesame seeds, sesame oil, and pepper. Let sit for about a half hour.
3. 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.
4. 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!).
5. Serve warm or old with the vinegar dipping sauce.