Delicious meat topping for mandu (Korean dumplings).
Broth & Stew⏱ 15min👥 4 servings
Ingredients
- 200g of ground beef.
- 2 tablespoons of soy sauce.
- 2 tablespoons of cooking wine.
- 1 tablespoon of plum syrup.
- 1 tablespoon of sesame oil.
- 1 tablespoon of minced garlic.
- 2 cups of broth made with dried codfish (hwangtae) and anchovies.
- 1 teaspoon of salt.
- 1 teaspoon of black pepper.
Instructions
1
In a bowl, combine ground beef with Jin-ganjang (Korean soy sauce), mirin (sweet cooking rice wine), plum syrup, sesame oil, and minced garlic. Mix well until everything is thoroughly combined.
2
Heat a dry pan over high heat until it's very hot.
3
Using a spoon, shape small portions of the marinated meat into patties and place them on a preheated pan.
4
Roll the meatballs around while cooking to allow the fat and juices to render out.
5
Pour in 2 cups of dried pollack (or anchovy) broth and bring to a boil for about 10 minutes.
6
Season with salt and pepper, then marinate the Korean radish.
Similar Recipes
More Recipes with This Principle
국·탕·찌개류
Doenjang soup with fermented soybean paste and vegetables.
Beginner⏱ 30min👥 3 servings
#korean-cuisine#korean-soup#budget-cooking
국·탕·찌개류
A comforting mugwort soup, filled with the fragrance of spring.
Beginner⏱ 15min👥 3 servings
#korean_cuisine#spring_food#soup_recipe
국·탕·찌개류
Spam and tofu stew.
Beginner⏱ 35min👥 2 servings
#camping_cooking#korean_cuisine#one_pot_meals