Korean Barbecue-Style Meatballs - Sweet & Spicy Beef Meatballs - Food Wishes
Вставка
- Опубліковано 28 тра 2024
- I love anything Korean-BBQ style and I really love meatballs, so I knew I was going to love these, and I really did! This recipe, adapted from one by Kay Chun, is very sweet, and spicy, and a little salty, but also profoundly savory and satisfying. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/847...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Korean Barbecue-Style Meatballs, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Only chef I have seen who will tell you what not to do after he's done it. True teacher, always makes you feel you can do it.
Agree with you, Chef John always points out mistakes and gives options for seasonings. Love this guy!
Agree. One of the many things I love about him!
Also works as a great excuse not to do a reshoot lol
Chef John is the Tim Allen of your culinary challenge.
Go Chef John!
My favorite ingredient.
I agree. I was rofl.
Thank you for the ginger enzyme tutorial, I use that stuff often but had no idea that it can affect other ingredients to such a degree. You are the un-shot deputy of knowing what quantity makes an enemy.
Bloody hell that's and amazing line 😍
Yup.
It was like John channeled a Julia Childs goof recovery
He's right and wrong. Time is the key. How much time you give the enzyme to do its business. I use tons of ginger and never had a problem with any of my dishes.
@@cynot71 he’s not wrong, he mentioned that by leaving the mixture for a longer time, that’s when the enzyme would begin breaking down the meat. He said he lucked out because he didn’t leave the meat to marinate for longer than 15 minutes which saved his batch texture from spoiling.
Outstanding
Not a korean native here, but I cooked a lot of korean recipes in the last 5 years. If you add freshly minced garlic, ginger, salt, fresh black pepper, sesame oil, finely cut spring onion, red pepper flakes and soy sauce as a marinade almost everything tastes korean :D
Minus soy sauce, it tastes Indian too.
Crazy that ingredients used by a ethnic region makes things taste like it's from that region.
Jokes aside, you right and it's delicious.
Haha can't argue with that! 🤣
Add diced asian pear and thats basically it, yeah.
@@salt-emoji exactly this 😂 😂
The tiny wooden mixing spoon made my heart happy!
That whole ginger vs meat explanation... I love science!
I made this dish last night for my wife. I’ve made many different dishes from UA-cam a lot of which were amazing and she said this was top 10 for sure. So fellas if you got a lady you’re trying to impress, this is the way.
I have made a ton of stuff from Food Wishes, so I knew that these wouldn't be terrible. And I had a couple pounds of burger hanging around so I mad a double batch. These were so good that I pretty much ate all of the leftovers and didn't even feel guilty. These truly are the meatballs that you are missing in your life!
Wonder if they’ll freeze well?
Did you follow this exact recipe?
His recipes always end up being my favorite!
I got tired of making the same ol thing every week for dinners and was nervous my family wouldn’t like this dish. My husband and 2 sons loved it! This recipe was so delicious, I made a double batch but didn’t double the hot sauces just in case but left sriracha on the table if anyone needed more heat. Will be rotating this meal for my dinners now 😊
As a Korean, I always love seeing Korean spices and flavors incorporated into Western dishes. These fusion dishes always bring about an interesting experience to the old flavors that l am so familiar with.
Meatballs/Köfte is not Western food. Originally it's from Central Asia. The oldest meatball-recipe is written as Dhengis Khan favorite dish.
My co-worker used to bring a Korean spicy pickle relish to work it was so good especially on hamburgers
A Carls Jr Double Beast Buger with bacon and some of that relish 🌶 was bomb and could of actually been on Carls official menu it was that good .
Instead of brown sugar you can use corn syrup so that the sauce thickens naturally and sticks to the meat better. Corn syrup is what my mom uses for her Korean fried chicken
How much corn syrup?
@@arctic5177 a good swap is 1:1.5 sugar for syrup, but if you swap a quarter of the syrup with molases, you get the same glazy effect withouth loosing any of the flavor of the brown sugar. But the ration drops back to a very easy 1:1
Chef John I'd like to say thank you. I'm 26 and I've loved cooking since I was 4 and would cook breakfast with my gramma when I would spend the night. I'd always read through cook books and watch food network shows and such. Years ago my dad discovered you and he fell in love. He loved the oooooold tappa tappa and the old shake-a shake-a. Once you said "Ask yourself... would Chef John tap that?" and we'd laugh and joke about it all the time. I tragically lost my dad in Oct 2020 to cancer at only 52 and life hasn't been the same since. I've learned so much in my culinary journey from you and I still love and find your videos informational and amusing and sometimes downright hilarious. So thank you, a very pleasant memory of my dad lives on through you and funny enough you guys even resembled one another. Thank you Chef John, my dear friend who I've never met. I love you and I'll continue to support you
Thats both touching & awesome Woogie! Keep on keepin on!
Chef John,
I’ve been a subscriber for several years. My wife loves the signature sound and tempo of your voice in these vids. When she hears you, she knows she’s getting something good!
I have a “Food Wish” that has nothing to do with this recipe, but I don’t know how else to submit it. So, here you go!
“I wish” there were an all encompassing UA-cam video on how to make a good roux. Roux is the backbone for sauces, gravies, and a good gumbo. The longer it is cooked, it can change in color, flavor, and texture. A pre-cooked roux can be used in many recipes as a thickening agent (I measure 2 TBSP into parchment cupcake molds then put it in my freezer for future use). A blonde roux will thicken more than a dark brown roux. Okay, it’s just flour and oil, but I’m sure there’s so much more I don’t know about roux.
So, there you have my food wish! Enlighten us on how to make a good roux!
“And May the odds be ever in your favor”.
There is nothing special to roux. It's just balancing the butter & flour amounts. You stir, stir & stir until you get the tone that you want for the dish that you're making. Some dishes like it blond, others darker & more pronounced flavors, like the étouffée. But do not cofuse gumbo which is soupier with the thicker étouffée smothered sauce.
Gumbo is soupier and richer than etoufee because the roux is taken to the brink of burning, without burning it - this is the most difficult aspect of the gumbo roux. Pull too soon and the roux is too thick and lacking depth… too late and it tastes like burnt coffee. The more you cook a roux, the more it loses its thickening powers. The etoufee roux is lighter because you want that thickening power of a blond roux but some depth of flavor. Some creole and Cajun chefs will stagger their flour additions to the butter as it darkens to blend thickening properties with flavor.
0:06 - Damn! Now that there has to be the most delicious looking picture you've featured on your channel, Chef John!
I'm making this with the Korean garlic bread. Can't wait!
wow your comment is very very nice.
Not only are ur recipes consistently doable and good, ur sense of humor makes me giggle. I’m usually the last person who would join a subscription service, but I think ur worth it! Looking forward to seeing content on ur “kismet” venture, sounds wonderful!
As a Korean I approve this food based on how much garlic he used lol
Use the right amount not thr white amount
I disapprove of this recipe based on how much sugar it uses. Diabetes in making
@@dvdgalutube look how much sugar ppl use to bake. It will shock youuu
@@dvdgalutube Are you drinking the sauce? It was half a cup or so for 4+ servings...don't be ridiculous.
@@dvdgalutubeSwap for a sugar substitute and maybe replace the crackers with a whole grain and you'd be fine. The protein is going to slow that sugar down anyhow, nobody's getting diabetes from this 😑
Go Chef John 🤣🤣👍👍
I tested this recipe, amazing taste with the GoChefJohn (Gochujang) and garlic, sweet and spicy. I used ginger in the sauce rather than the meatball mixture and it turned out great.
we still have cocktail meatballs the night before Christmas every year.
I just made these for my family and they were absolutely amazing! They were simple and quick to make and we're perfect for the weather right now. Thanks chef John for this delicious recipe!
scientists do know why cocktail meatballs taste better: they're smaller, so the surface area/volume ratio is larger, which means much more browning/Maillard reaction flavor per bite
Excellent answer.
Makes sense.
This implies the ideal shape for most flavor is waffle shaped
science makes me very hungry
But,...the ratio between surface area and volume is the same for large and small spheres. The volume may change, but the surface area will change relatively. The surface area may change, changing the volume. But the ratio between the two is constant - (S/V = 3/R).
And I suspect the larger meatballs would deliver more Maillard just by virtue of being larger in surface area undergoing the reaction, and cooking longer.
I made these today and they’re fabulous! I did omit the sriracha b/c there was plenty of gochu in both the meatballs and in the sauce. I also added about 3 T. water to my meat mixture to make softer meatballs. And only 1 tsp. fresh ginger. Served it over ruffled wheat noodles. Superb!
We made this tonight for dinner, SO good! We are making it again soon! Thanks chef John!!
I am making this tomorrow for dinner. Cooking for 10 people. So tripling the recipe and also adding steamed broccoli to the meatballs. ❤
Never knew that about ginger and meat. Thank you Chef John.
I made this last night. Since I'm a pescatarian, i used a Beyond Meat and it was delicious. I did mod your recipe, though i think i over salted it, the dish came out great. I used a blend of light soy sauce & dark soy sauce for the actual sauce & not for the Beyond substitute. I didn't have Ritz, so i used panko. I think the Ritz would have binded the meatballs better, byt nonetheless, that's what i had. So, just to let others know, this can be done vegan. I'll try this again i. The future. With some tweaking, it can be perfect. Thanks Gochujohn!
Thanks for the Beyond meat Idea. I bought some, but don't like them as hamburgers. And they are pretty tough. I wonder if the ginger would help them out. I always have Ritz crackers on hand for topping on white fish. But think I'll try rolled oats, which I usually use for my regular meat balls instead of bread crumbs.
@@gigiwills7851 oats is a great option. I might try that next time.
OMG!! Everyone do yourself a favor and try this! Put the ginger in the glaze and you will be loving life. Thank you Chef John!
This is the best cooking show on UA-cam
Chef John makes me smile throughout all his videos :) learned a lot too
Chef john is best chef I’ve come across on UA-cam. I always get motivated to make his recipes and they are always the best.👍🏽👍🏽
the recipe as per usual looks incredible, and i love that Ed Balls got not one but two shout outs
Chef John, my boyfriend and I LOOOOOOOOOVEEEEEEE your videos!!! We binge watch them and try to recreate your recipes. Thank you so much 🥰
We love the ole shake-a shake-a and have to add a little bit of cayenne
wow your comment is very very nice.
@@FOODBF awh thank you!! ♥️
@@destiny19871 thank you so match💯❤️💯💙💯💜💯
And do not forget the freakishly small wooden spoon!!
My goodness! Your oven is immaculate!! These look amazing, too.
These look really delicious and savory. I can’t wait to make them! Thanks Chef!
I will be making this for the guys at the fire house. Can’t wait
once again perfection equal art, and art equal tastiness, well done, well cooked, !YUMMY¡.
When you made your corn starch slurry, you forgot to say "be sure to stir with a freakishly small spoon" 👍😊
Hahahahaha! Glad to know that I'm not the only one! 😁😄😆🤣😂
Yep, I caught that too!! 😂😂😂
That was too microscpic to be freakish.
Made me thing: Would love to see a collaboration been the fabulous Chef John, and the equally fabulous Maangchi
All I need in life are: CJ's Filipino BBQ Chicken, St. Patty Melt & THIS. Oh, and his "State Fair" Lemonade.
Yayaya. New video!!! Always excited to stop working and watch!!
wow your comment is very very nice.
0:06 BOLAS DE CARNE - AL ESTILO BARBACOA COREANA
Ingredientes:
1 libra de carne de res molida
2 cucharaditas de pasta de chile Coreano Gochujang
Sal al gusto
Pimienta negra recién molida al gusto
1 cucharada de salsa de soja
2 cucharaditas de jengibre fresco rallado (calentado a 150 grados F (65 grados C) para desactivar las enzimas, o remojado en 1 cucharada de vinagre durante 5 minutos)
4 dientes de ajo, finamente picados
⅓ taza de cebollas verdes en rodajas finas, y más para decorar
½ taza de galletas saladas redondas mantecosas finamente trituradas (como Ritz®)
1 cucharadita de aceite de sésamo
Glaseado:
4 dientes de ajo picados
2 cucharadas de vinagre de vino de arroz
⅓ taza de salsa de soja
⅓ taza de azúcar moreno
¾ taza de caldo de res o agua
1 cucharada de gochujang (pasta de pimiento picante coreano)
1 cucharadita de salsa picante Sriracha
2 cucharaditas de maicena
1 cucharada de agua
Semillas de sésamo tostadas para decorar
Preparación:
0:34 1. En un recipiente agregar la carne de res molida, que debe tener una proporción de 85-15 entre carne magra y grasa, que es perfecta para preparar bolas de carne. Agregar el chile Coreano y esparcirlo en toda la carne. Añadir la sal, la pimienta y la salsa de soja. Agregar el jengibre fresco rallado con la enzima desactivada, (la enzima digiere la carne y la hace suave y pegajosa) el ajo, la cebolla verde y las galletas, mezclar bien, cubrirlo con una envoltura plástica y llevarla a la nevera por unas cuantas horas.
4:07 2. Formar 12 bolas del mismo tamaño con las manos humedecidas y ubicarlas en un molde ligeramente engrasado. Llevar a un horno precalentado a 450°F por 20 minutos o hasta que se doren. Reservarlas en un recipiente aparte.
5:07 3. A fuego medio utilizar el mismo molde, agregar el ajo y cocinar por 1 minuto. Añadir el vinagre de vino de arroz, la salsa de soja, el azúcar moreno, el caldo de carne, el gochujang, Sriracha, mezclar bien, dejar que hierva a fuego lento y se reduzca a 1/3.
6:45 4. En un recipiente pequeño mezclar hasta que se disuelva la maicena en el agua.
7:00 5. Reducir el fuego medio-bajo y agregar la maicena de a poco, mientras se mezcla. Regresar las bolas de carne a la mezcla y bañarlas con la salsa. Dejar que hierva por unos minutos y luego estará listo para servir. Decorar con semillas de sésamo y cebolla verde.
Albondiga is the term for meatball in Spanish. suprised google translate didnt do that for you.
An easy - and tasty - recipe that won't cost much to make. I'll be making these, for sure.
Go Chef John! I need to try this. I have all of the ingredients at home.
I've been making something like this for almost 2 years, but I make pucks, not balls.
I make the sauce ahead using go-chef-jon, ginger, garlic, jalapeno [maybe poblano if I want less heat], sesame oil, rice vinegar, soy sauce, maybe some liquid from kimchee, PLUS enough store-bought bbq sauce to about double the volume. Then I refrigerate it overnight. The next day (or a week later...), I make up the beef patties (usually) with coarsely chopped ginger and jalapeno. I brown off the patties on high heat, deglaze the pan, then simmer them in the bbq sauce until cooked through.
My wife loves it! We often eat them as burgers with mild white cheese and shredded cabbage.
I also make a sloppy-joe style burger with the same sauce. Which reminds me, I have some left in the fridge right now...
Good call on that O.P.! Im makin it tomorrow mornin!
A tip for perfectly portioned and consistently sizes meatballs is using an ice cream scoop. The kind with the trigger to scoop out the ice cream. I have one larger size one for entree sized meatballs and one smaller scoop for cocktail size meatballs. This works great because they always come out the same size amd shape, plus I don't have to scrub raw meat out from under my fingernails.
_me, goes to Asian market:_ yes, would you happen to carry uh... "gō-chew-jong"? 🤔
_Asian market owner:_ ahhh yes yes, we do, oh, and it's pronounced "GoChefJohn". ☝🏻
Yum! Thanks, chef John!
You're amazing chef John. Don't beat yourself up so much about the ginger. Thanks for the great recipe 🎉
My ex mother in law used to make those cocktail meatballs by using ketchup and grape jelly, as the sauce. Dump it all in a crock pot and heat them up. Delicious! !
YEP! My whole upbringing, Every occasion for a family gathering, at least one if not 2 crocks of them would show up...Classic!
Lol, I still do! Everybody claims it's their favorite.
Go chef John! Tnx for the simple but excellent recipe for meatballs, will definitely try it.:)
I never had Korean meatballs during the 10 years I lived in Korea. But these flavors, ingredients, and the look of the sauce were 100% Korean. Looks great!
Because it's not one of the menus in Korea.
@@incognitoparty I know it isn't, jeez. By the way, you can't say "menus" to indicate 'dish'/'dishes', or 'items on a menu'. Menu is 메뉴판. Menus is 메뉴판들. Tell all your Korean friends.
That looks divine! Definitely making them, with rice😋
looks awesome and tasty will definitely be trying this....
A nice recipe that comes across as very authentic and also well explained.
YES. Finally excited to make something again. Thanks for the recipe idea Chef John!
Never give up! When life gets hard, I do gardening, when it gets a little better, I cook.
Wow this looks delicious. Can’t wait to try this out
You just keep getting better and better. Great recipe AND video. 👍
Simply put the best & most tender meatballs I’ve ever had, followed instructions to the T and they’re a taste explosion. Thank you sir👍
As always, great video! thank you much!
So good! I would definitely try these as cocktail meatballs for the holidays! Something different from the still beloved grape jelly version. Thanks, chef!
The funniest chef on UA-cam and also my favorite! This recipe was amazing! Thank you thank you thank you!
looks delicious!
Go Chef John!!!!!!! Brilliant.
Made em several times and they’re KILLER! Making some tomorrow for appetizers at my daughter’s crawfish boil.
These look awesome
Wow! I am absolutely drooling. 💯
Damp hands and smooth balls, GO CHEF JOHN!
Love your humor! "Korean BBQ style pudding." There are always a few zingers in your vids.
Oh boy, I started making this and then I noticed my Gochujang was dried out. I substituted it with a mix of tomato paste, Gochugaru, and Doubanjiang, which was different, but not bad. It still came out pretty delicious.
I couldn't find any Gochefjon but used some Sweet Baby Ray bbq sauce and Korean hot sauce 3 to 1 ratio and it was great.
Just made these and they were bloody awesome!
Really easy too.
Looks fantastic!
This looks like something I would definitely like to make!
Given the seasonings, game meat (deer, etc) would go well in this dish. Perhaps the reaction with the excess ginger would make it more palatable for people who aren’t used to eating game.
Smashing idea; I may do bison + venison this weekend
these are Amazing.... i have made them 4 times and they are the biggest hit, Thank you chef John
Thank you cheff john, u made my life a better place to be. Thank you
Take a piece of white bread, brush butter on it and toast it. Cut 2 meat balls in half and put the halves on the bread, put way too much shredded cabbage on top, mash it down, put some shredded mozzarella cheese on top, toss it under the broiler to melt the cheese and then drizzle diagonal lines of mayonnaise followed by diagonal lines of Gochujang ( or ketchup ) and cover it with another piece of toast. Cut it in quarters and served stacked up in a cup, and you have the Korean street food version of this. ( yes I am addicted to Korean street food videos, why do you ask?
Hey Chef John!! I’m happy they came out good!! Because man they look so delicious!! Go chef John🤣😂thank you for this video, these are now on my to make list 👏🏽🥰❤️
Chef John. Watching your videos is great for my mind, my mood and my cooking skills. I love everything about what you do, how you do it and say it, it is great teaching and we have a delicious outcome. I love love to binge watch videos if I am feeling sad. Then I get up and cook and feel better. You have taught me tons!!!! Thank you. God bless you and your family!!✨❤️
Very nice. Thank you.
chef all your videos make me hungry I can't wait to make this
Made these today and served over thin noodles. Amazing!
The browning of the balls went perfectly 4:53...as long as there's no blue-ing of the balls, we're ok!
im making these in the new year. thanks chef john.
Beautiful balls, chef!
just need to find that chef John stuff and im trying this!!!
this looks so good
I have sent this to my son who LOVES Korean BBQ everything! 😉🙏🏼🙏🏼🙏🏼
I also learned about the effects of the proteolytic enzymes in ginger the hard way when I was trying to develop a recipe for a ginger ice cream. My dairy separated into gloppy mess of curds and liquid. Heat will deactivate the enzyme, but doing so in the milk and cream mixture is a risky balance between accelerating the effects of the enzyme vs. denaturing it.
Love the idea of ginger ice cream. Did you manage it? How? Would steaming the ginger help?
@@lindainparis7349 We blanched the ginger in a bit of water in the microwave which we then added to the dairy but I would expect that steaming it would work too. Powdered ginger will work as is, but the flavor is not the same. I am told that heating the dairy to near boiling and then adding the ginger will work as the enzyme is denatured before it can curdle the milk proteins, but we did not want to chance another batch.
There's a Chinese breakfast that uses ginger juice to make something like a curdled soy milk. Then you dip fried dough in there.
@@Jnadki sounds a bit worrying. I might make a ginger sorbet instead to serve with honeydew melon and shredded, salty, smoked ham (update on old fav). Thanks for the inspiration!
@@CyberMachine Interesting. Thank you. Like dairy milk, soy milk is fairly rich in protein, so the same mechanism may be operative. I'm sure there's a PhD. thesis out there with all the biochemical details.
I love this guy. Sharing mistakes is the sign of a good teacher. And for him to figure out what went wrong might be a plus for us. Could you use fresh ginger to tenderize a tough cut of meat in a marinade, instead of baking soda(yuk)?
Just made it. Amazing stuff
Didn't know about that ginger enzyme thing. Thanks a ton! The whole recipe is sure worth a try.
A trick from me about corn-on-the-cob: boil it in plain water. Add no salt! Salt will harden the kernels.
I've learned this from chef Harpal Singh Sokhi from India.
Greetings from the far north of Germany! (We never stop to learn, do we?)
Roast your corn in an oven.
Keep the corn in the husk (you can use scissors to trim the corn silk hanging out of the top, and any loose leaves if you are worried about them burning), place the corn directly on the oven rack of a pre-heated oven 400F (200C), roast it for approximately 45 minutes, take the corn out of the oven and let it rest for 15-20 minutes still in the husk, shuck the corn (it is *MUCH* easier to deal with the corn silk if it has been cooked).
Pineapple juice does the same thing. Useful if you want to “tenderize”a tough cut of meat
@@SamBrickell AGREE!! bake it, the husk steams from within.........a coup de gras would be to throw it over hot hot coals last minute to bronze it.
It's a family favorite.
25 mins at 375, turn over, another 25 mins.
done.....husk, dehair with an oven mit, and viola!
boiling in water not only leaches the flavor, but saturates the corn with water thus not able to absorb the heavenly BUTTER.
This is sooooo clever!
Looks delicious!
Mmmm. That looks so good.
Great Job Chef 😁 You The Best !!!
That looks so good
oh my GOSH. SO great. All the times were spot on. I use the written recipes not the videos so the only thing I’d say is use an *enameled* cast iron pan because the vinegar will strip your seasoning in a regular one. And pro tip - the fresh stacks of ritz - if you eat one, the rest makes exactly half a cup 🤣. The texture of these is incredible and the sauce is luxurious! I used Christopher ranch ginger not fresh. Not sure what that means for the enzymes but mine held their shape perfectly but were so tender and delicious. Thank you as always!! 💙
I think I'm going to turn your recipe into Korean Barbecue smash burgers, that sounds delicious. Thank you for the Meat Balls, they gave me the Idea.
@Chef John, Ritz crackers are my secret ingredient when I bread chicken or pork chops, the little savory/sweet really helps add something special.
Now im hungry. Looks verry good sir.