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Korean Meatball Pot

Serves 4 to 6 Entree meat

Korean Meatball Pot

Korean Meatball Pot is a beloved dish that finds its way onto Korean family tables with ease and regularity. It's a comforting staple, crafted with care and simplicity by home cooks who rely on instinct rather than strict measurements. This version captures the essence of home cooking, where generous pinches of salt and liberal use of fat create a dish meant for sharing and enjoying together.

Expect a hearty and savory flavor with tender meatballs that soak up the juices from fresh tomatoes and onions. The subtle crunch of breadcrumbs adds texture, while the seasoning of sea salt and black pepper enhances the natural richness of the beef. Each bite is a reminder of the warmth and care that goes into home-cooked meals, inviting everyone to gather around the table and savor its simple, satisfying flavors.

Ingredients

  • 700 gground beef
  • 1onion
  • 1egg
  • 2 tbspbreadcrumbs
  • 2tomatoes
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely dicing the onion. In a large mixing bowl, combine 700 g ground beef, the diced onion, 1 egg, 2 tbsp breadcrumbs, and a pinch of fine sea salt and black pepper. Use your hands to mix the ingredients until they are just combined, ensuring the mixture is evenly seasoned but not overworked, which can make the meatballs tough.
  2. Shape the mixture into small, even-sized meatballs, about the size of a golf ball. This will help them cook evenly. Set them aside on a plate while you prepare the cooking pan.
  3. Heat a large skillet over medium-high heat and add a generous amount of oil to coat the bottom. Once the oil is shimmering, carefully add the meatballs in a single layer, leaving space between each one to allow for even browning. Cook the meatballs until they are browned on all sides, turning them gently with tongs or a spatula. Look for a deep golden-brown crust as a sign they are ready.
  4. While the meatballs are browning, dice the 2 tomatoes. Once the meatballs are browned, remove them from the skillet and set aside. In the same skillet, add the diced tomatoes and a pinch of salt. Stir occasionally, allowing the tomatoes to soften and release their juices, which will deglaze the pan and incorporate the flavorful brown bits left from the meatballs.
  5. Return the meatballs to the skillet with the tomatoes. Reduce the heat to low, cover the skillet, and let the meatballs braise in the tomato juices. Cook until the meatballs are tender and cooked through, and the tomatoes have formed a thick sauce that clings to the meatballs. This should take about 15 minutes, but check for doneness by cutting into a meatball to ensure it is no longer pink inside.
  6. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. Serve the Korean Meatball Pot hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to share and enjoy this comforting dish.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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