My grandmother taught me this trick for juicy meatballs.
Yet I hear her voice often, especially while I cook.
“Cover thegochujangwith the foil seal so that it doesn’t oxidize.
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Always push the kimchi under its juices before putting it back in the fridge.
A little drizzle of sesame oil will revive any banchan.”
I’m a better cook because of her.
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And they were always juicy and so flavorful.
Or you could finely mince the onion if you have great knife skills.
My halmuni taught me tograte the onion through the second smallest holes of a four-sided box grater.
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You don’t have to drain the liquidit’ll add moisture and flavor to the meatballs.
The ground meat will suck up the liquid, expanding and lightening the mixture.
To make things go faster, use the scoop to portion the meat mixture onto a large plate.
Then, once you’ve scooped out all of the meat mixture, roll each meatball between your hands.
It’s a lot more efficient than scooping and rolling them one at a time.
Simply Recipes / Frank Tiu
