Raymon Kim's Nangja Wan-sa

• ground pork (mix of belly and shoulder) 600g
• egg yolk 1 piece
• starch powder 8 tablespoons
• white pepper a pinch
• oyster sauce 4 tablespoons (2 tablespoons for dough, 2 tablespoons for sauce)
• green onion 1 stalk
• ginger thumb-sized amount 1 piece
• garlic 5 cloves
• dried shiitake mushroom 3 pieces
• Chinese cabbage 2 heads
• onion 1/2 piece
• vegetable oil generously
• sesame oil a pinch
• premium soy sauce 1.5 tablespoons
• chicken stock a little
• water as needed

Recipe 🍳

Cooking tips 💡

• Avoid over-mixing or pressing the pork dough too tightly, as this can make the meatballs tough. Mix just enough so that moisture and starch bind together, then let rest.
• Do not overcook the meatballs during the initial searing stage—only crisp the outer layer to maintain juiciness. Overcooking causes the juices to escape.
• For a clean, authentic Chinese appearance and flavor, use white pepper instead of black pepper. The key step is caramelizing the soy sauce along the hot edge of the pan to achieve the essential smoky aroma.

Recommended for 🙋

• ⭐Those looking to move beyond regular meatballs or donggurang and try a luxurious Chinese-style meat dish at home.
• ⭐Home cooks who want to master professional chef techniques like caramelizing soy sauce and adjusting ginger oil for authentic Chinese flavor.
• ⭐Fans of large meatballs with a crispy exterior and juicy interior paired with a thick, clinging sauce.