Kimchi and Green Onion Meatballs
I thought up a recipe to fully utilize the taste and texture of kimchi.
Make sure to flip the meatballs over after 3 minutes have passed, or they will get stuck to pot. These are richly flavored. For those of you that like a thinner flavor, thin out the broth according to your preference. Recipe by Poron526
Kimchi and Green Onion Meatballs
I thought up a recipe to fully utilize the taste and texture of kimchi.
Make sure to flip the meatballs over after 3 minutes have passed, or they will get stuck to pot. These are richly flavored. For those of you that like a thinner flavor, thin out the broth according to your preference. Recipe by Poron526
Cooking Instructions
- 1
Finely chop the green onions.
- 2
Finely chop the carrots.
- 3
Lightly squeeze the juices from the kimchi, and finely chop.
- 4
Add the pork meat, green onions, carrots, kimchi, and ＊ ingredients to a bowl and mix together by hand until it all sticks together.
- 5
Form into meatballs and cover with katakuriko (not listed). *This yields about 13-15 balls.
- 6
Bring the ◎ ingredients to a boil in a pan, add the meatballs from step 5, and cover with a lid. Flip them over once 3 minutes have passed. ※Reduce to low-medium heat after you add the meatballs to the pan.
- 7
Flip the meatballs over 2-3 times in the process, and simmer for about 15 minutes.
- 8
They are done. They taste great even when cold.
- 9
This is how they look without coating in katakuriko, they are delicious without as well.
- 10
I used this Korean kimchi this time.
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