Best 6 Korean Meatballs With Vinegar Dipping Sauce Recipes
**Korean Meatballs with Vinegar Dipping Sauce: A Symphony of Flavors**
Korean meatballs, also known as Yukjeon, are a delightful culinary creation that tantalizes the taste buds with their savory and slightly sweet flavors. These meatballs are crafted using a combination of ground pork and beef, along with a blend of aromatic vegetables, garlic, ginger, and green onions. The mixture is then delicately seasoned with soy sauce, sesame oil, and a hint of gochugaru (Korean chili powder), resulting in a harmonious balance of flavors. These succulent meatballs are meticulously simmered in a flavorful broth imbued with the essence of onion, garlic, and ginger, creating a symphony of savory aromas. The crowning glory of this dish is the vinegar dipping sauce, a delectable concoction that blends the tanginess of vinegar and the subtle sweetness of sugar. This irresistible dipping sauce elevates the meatballs to new heights, adding a refreshing and invigorating dimension to each bite. Join us on a culinary journey as we delve into the art of preparing Korean meatballs with vinegar dipping sauce, a dish that promises to tantalize your senses and leave you craving for more.
EASY KOREAN MEATBALLS
These Baked Korean Meatballs are sweet, spicy, and full of flavor. This easy ground beef recipe is perfect for a weeknight dinner, and can be made ahead of time. Add this ground beef recipe to your meal plan rotation today!
Provided by Meghan McMorrow | Fox and Briar
Categories Dinners
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Line two large baking sheets with foil, set aside.
- In a large mixing bow, add all ingredients for meatballs, mix until just combined. Don't overmix or the meatballs will be tough.
- Roll mixture into 24 meatballs. Using a cookie scoop makes it easy to get evenly sized meatballs. Place 12 meatballs on each baking sheet. Transfer to oven and bake 10-15 minutes, or until they reach an internal temperature of 160 degrees.
- Meanwhile, make the glaze. Combine brown sugar, soy sauce, rice vinegar and gochujang in a small sauce pan over medium heat.
- Whisk together until combined. Continue to cook and whisk occasionally until sauce thickens, about 5 minutes. Don't allow sauce to boil, reduce heat if needed.
- When meatballs are done, remove from oven. Brush with glaze. Garnish with sesame seeds and green onions if desired, and serve.
Nutrition Facts : ServingSize 1 meatball, Calories 92.45 kcal, Carbohydrate 4.13 g, Protein 5.44 g, Fat 5.92 g, SaturatedFat 2.25 g, Cholesterol 26.95 mg, Sodium 100.81 mg, Fiber 0.1 g, Sugar 2.55 g
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).
Provided by Cluich
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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.
BULGOGI MEATBALLS
Beef meatballs full of Korean flavors and so very delicious! Serve with soy-vinegar dipping sauce if desired.
Provided by Peggy Oliver
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk soy sauce, Asian pear, brown sugar, green onions, sesame oil, garlic, fish sauce, and pepper together in a large bowl. Add beef, pork, bread crumbs, and egg; mix until just combined. Do not over mix. Cover and refrigerate for 30 minutes, or up to 2 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Form meat mixture into about 45 mini meatballs. Arrange on 2 baking sheets.
- Bake in the preheated oven until golden and cooked through but still tender, 18 to 20 minutes. Turn baking sheets halfway through cooking time. Garnish with toasted sesame seeds.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 12.3 g, Cholesterol 94.1 mg, Fat 21.7 g, Fiber 0.4 g, Protein 21.6 g, SaturatedFat 7 g, Sodium 453 mg, Sugar 5.5 g
KOREAN BARBECUE-STYLE MEATBALLS
These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
- Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 4 grams, Sodium 410 milligrams, Sugar 1 gram, TransFat 0 grams
GOCHUJANG MEATBALLS
Gochujang adds the perfect amount of heat to these tender and glazy meatballs. We included the Korean chile paste in both the meatballs and the glossy sauce. They will satisfy all your cravings!
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the meatballs: Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- Combine the beef, panko, egg, soy sauce, gochujang, ginger, garlic, sesame oil and 1/2 teaspoon salt in a medium bowl.
- Use a 1-ounce ice cream scoop to form the beef mixture into meatballs (about 20 total) and place on the prepared baking sheet. Roll each meatball by hand to round out the shape. Bake until browned and just cooked through, about 10 minutes.
- For the glaze: Whisk the brown sugar, soy sauce, vinegar, gochujang, cornstarch and 1/2 cup water together in a small bowl. Add to a large nonstick skillet and bring to a boil over high heat. Cook until slightly thickened, about 2 minutes.
- Add the meatballs and cook, tossing to coat, until evenly glazed, about 1 minute.
- Transfer to a serving platter and top with some sesame seeds and scallions.
KOREAN DIPPING SAUCE
This is a traditional dipping sauce that can be found in many restaurants throughout Korea. I first had it at a golf course in Daegu. I like to add hot pepper paste, but that would be your option. This is great with gyoza, yaki-mandu, dim sum, egg rolls, etc. Can also be used as a marinade for seafood and meats. Be careful how long you marinade your seafoods as the vinegar will denature the proteins (cook them) rather quickly.
Provided by Two Wheel Chef
Categories Sauces
Time 4h15m
Yield 25 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a seal-able container (I use a glass jar) and let sit for at least 4 hours to allow the flavors to meld.
- Store in refer for up to two weeks.
Nutrition Facts : Calories 18.3, Fat 1.1, SaturatedFat 0.2, Sodium 643.6, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 1.2
Tips for Making Korean Meatballs with Vinegar Dipping Sauce:
- Choose the right cut of meat: Ground pork and beef are traditional choices for Korean meatballs. For a leaner meatball, use ground chicken or turkey. If you use ground pork, make sure it's at least 80% lean so that the meatballs won't be too greasy. - Use fresh ingredients: The fresher the ingredients, the better the meatballs will taste. Use fresh garlic, ginger, and green onions. If you don't have fresh ginger, you can use ground ginger, but be sure to use half the amount. - Season the meatballs well: Don't be afraid to season the meatballs aggressively. The meatballs should be well-seasoned so that they have a lot of flavor. Use a combination of salt, pepper, garlic powder, onion powder, and sesame oil. - Cook the meatballs thoroughly: The meatballs should be cooked all the way through before serving. You can cook them in a pan, in the oven, or in a slow cooker. If you're cooking them in a pan, be sure to brown them on all sides before reducing the heat and cooking them through. - Make the vinegar dipping sauce ahead of time: The vinegar dipping sauce can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for a quick and easy meal. ###Conclusion:
Korean meatballs with vinegar dipping sauce is a delicious and easy-to-make dish that is perfect for any occasion. The meatballs are tender and flavorful, and the vinegar dipping sauce is tangy and refreshing. This dish is sure to be a hit with your family and friends.
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