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Yeo Kyung-rae's Nangja Wan-sa

Authentic Chinese-style nangja wan-sa with crispy exterior and juicy interior, served with a rich sauce

Ingredients needed 2 servings

Recipe

Cooking tips

  • Do not overuse potato starch, as it can make the texture too firm—adjust only enough to maintain tenderness.
  • Press down multiple times after flipping the meatballs to ensure even cooking and a plump, appetizing appearance.
  • Simmer for at least 3 minutes after adding sauce to allow the seasoning to penetrate deep into the center of the meatballs.

Recommended for

  • Those who want to challenge themselves to make premium Chinese restaurant-quality dishes at home.
  • Anyone seeking a delicious meat dish suitable as a snack for children or an appetizer for adults.

Shop ingredients on Coupang(Ad)

ground porkeggbok choyshiitake mushroomwood ear mushroompotato starchgreen oniongarlicgingeroyster saucesoy saucerice winesesame oil

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