Main ingredients
ground meatonionshiitake mushroomsstraw mushroomsnapa cabbagegreen oniongingeroyster saucecornstarch
Hwang Jin-sun's Sori Wanja
Cute meatball-sized Chinese-style meatballs with a crispy outside and moist inside, made with plenty of chopped onion, braised with mushrooms and vegetables.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding plenty of finely chopped onion to the meat mixture provides moisture, so the meatballs stay juicy and tender inside even after frying.
- If you stir the meatballs right after putting them in the pan, they can break apart. The secret to a neat shape is to let them cook until a firm crust forms on the surface before touching them.
- When adding the cornstarch slurry, reduce the heat slightly and stir the sauce continuously as you drizzle it in to avoid lumps and ensure a smooth, thick consistency.
Recommended for
- Those who prefer soft, easy-to-eat meat dishes in bite-sized pieces rather than large Chinese-style meatballs.
- Those who want to make a sweet-and-salty braised meatball and soft mushroom dish that works as a kids' side dish or a drinking snack.
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