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Tuesday, June 4, 2013

HOT KOREAN MEATBALL SOUP-MAUI

Here is a simple dish to make, it is a soup, not an appetizer soup, no no no. It is a hearty full bodied soup with spicy meatballs, a pork based soup, napa cabbage, and onions that rocks! This soup serves 4 people easily.

Ingredients

Meat Balls
1 1/2 pounds of ground pork
1 egg 
1/2 cup panko flakes
1 tsp. minced green onions
1 tsp. oyster sauce
1 tsp. sesame oil
1 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper

Directions for meatballs
Place all of the meatball ingredients in a mixing bowl, and mix well. Form 1 inch meatballs and set aside.

Preheat your oven to 400 degrees F. 
Place meatballs on a greased baking sheet and bake for 20 minutes or until cooked through careful not to burn it. Remove and let it rest.

Directions for the soup
1 tbsp. vegetable oil
1/2 cup chopped sweet round onion
8 cloves of garlic
2 tbsp. Ko Chu Jang (Korean Hot Paste)
10 cups of filtered water or 1.6 quarts
1 tsp. oyster sauce
1 tsp. soy sauce
1 tsp. sesame oil
Sea Salt and Pepper to taste
1 round onion sliced thin
1 Napa cabbage broken into pieces any size

1. In a stock pot, add a little oil about 1 tbsp. and saute the garlic and onions until onions release aroma. Add in the Ko Chu Jang paste and stir (add more if you like). Add in water and bring to boil, then lower to medium.

2. Add in the meatballs, oyster sauce, sesame oil, soy sauce and simmer for about 3 minutes because it is already cooked, then add in the round onion slices and Napa Cabbage. Simmer until the cabbage wilts, then off heat. Season with salt and pepper or more hot paste to your liking.

Serve in individual bowls with hot white sticky rice. 

* Have some condiments ready at the table like Ko Chu Jang, and Soy Sauce.

Here is a bottle of store bought Ko Chu Jang Hot Bean Paste (Use sparingly)


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