Gogi Wanja Jorim (Glazed Korean Meatballs)



200g ground beef

200g ground pork

66g fresh shiitake mushroom (discard the stem and chopped the caps)

2 stalk spring onion (chopped)

½ brown onion (chopped)

1 tbsp chopped garlic

1 tsp grated young ginger

1 egg yolk

3 tbsp cooking oil


½ tsp salt

¼ tsp ground white pepper

1 tbsp soy sauce


2 tbsp corn flour

Sauce (Jorim Jang):

3 tbsp light soy sauce

1 tbsp sugar

2 tbsp corn syrup

3 tbsp mirin

3 tbsp water

2 garlic cloves (sliced)

3 slices young ginger

Preparation Instructions:

  1. In a mixing bowl, add in ground beef, ground pork, chopped shiitake mushroom, spring onion, onion, garlic, grated young ginger, egg yolk and seasonings. Put on a disposable glove and use hand to mix to combine.
  2. Take 1 ½ tbsp of the mixture and shape into balls. Repeat the process until all ingredients has been used up. Total yield 25 pieces of meatballs.
  3. Lightly coat the meatballs with corn flour and shake off the excess.
  4. Heat up a large non-stick skillet with 3 tbsp of cooking oil on medium high heat. Add in meatballs and fried until golden brown on all sides. Remove and set aside.
  5. Add sauce ingredients to another pan and bring to a boil. Continue to simmer until slightly thicken.
  6. Add the meatballs to the sauce and simmer until the sauce become a thick glaze, turning to coat evenly.
  7. Dish out and serve.



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