Comments on: Glazed Korean Meatballs (Wanja Jorim)

By: Sue

Sue — Fri, 05 Jul 2024 03:08:41 +0000

Wow! I made this for the 4th. These were incredible! Super moist and flavorful. I gave up hand cutting and threw the veg into a food processor. Worked out great!
Half way through, I ran out of cornstarch and dredged the rest with flour. I couldn’t tell the difference.

I’m going to make this my go to dish to bring to gatherings. So delicious and easy! Thank you!

By: Hyosun

Hyosun — Wed, 29 May 2024 01:52:47 +0000

In reply to Rebecca. Oh so happy to hear that! Thank you for trying it out and letting me know!

By: Rebecca

Rebecca — Wed, 29 May 2024 01:27:09 +0000

In reply to aliana.

I made this recipe for dinner with some rice and it was a huge hit! My 2 year old loves it!

By: Jaye

Jaye — Fri, 01 Mar 2024 23:07:59 +0000

In reply to Matt. I'd think that between the fat from the meat and the egg, it'll stick together just fine. If you have problems with them kind of falling apart in the pan from handling/while turning, make sure veggies are finely diced and try baking instead of pan frying so you don't have to mess with them a bunch while they're cooking. I have always baked my meatballs because I could never get them browned evenly in a skillet and found that it's best to use a glass pan and turn after cooking halfway. You can use a metal pan but because of the way it conducts heat, you may get an extra brown/crusty spot on the part touching the pan. This goes for anything you want browned evenly in the oven (sausage balls, for instance- glass pan, turn halfway).

By: Matt

Matt — Mon, 15 Jan 2024 21:55:25 +0000

I noticed that the recipe does not call for breadcrumbs or any other binder for the meatballs. Is that normal? I would think that the meatballs would be loose and difficult to make hold their shape.

By: Hyosun

Hyosun — Thu, 10 Feb 2022 15:23:55 +0000

In reply to Caroline. Awesome!! Glad you liked it. Thanks!

By: Caroline

Caroline — Thu, 10 Feb 2022 03:54:36 +0000

Had this for dinner! Super yummy!

By: aliana

aliana — Fri, 07 May 2021 18:12:23 +0000

Recipe is fabulous!! I’m so glad I found you.
Instead of adding gochujang in the meatball mixture, I added it in the glaze sauce. It was amazing. Thank you 🙂

By: Stephen Fryer

Stephen Fryer — Thu, 21 Jan 2021 20:16:10 +0000

Have just made this recipe using 50/50 pork and turkey mince. We also put 2 heaped teaspoons of gochujang paste into the sauce and it was fabulous! Served with plain boiled rice and stir-fried veg (ginger, garlic, onion, broccoli, carrot, pak choi and beansprouts) cooked with kikomen soy sauce and rice win vinegar.

By: Hyosun

Hyosun — Thu, 17 Dec 2020 02:07:06 +0000

In reply to Molly L. Awesome! I'm proud of you too.