Cooking Instructions
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Step 1
Pour
Ground Beef (455 g)
into a medium-sized mixing bowl. Add
Light Soy Sauce (45 mL)
,
Brown Sugar (40 g)
,
Asian Pears (30 g)
,
Sesame Oil (30 mL)
,
Corn Starch (15 g)
,
Fresh Ginger (2 g)
,
Garlic (3 cloves)
, and
Ground Black Pepper (1 dash)
to the beef. Mix thoroughly.
Step 2
Cover the bowl with plastic wrap, then allow the beef to marinate in the fridge for at least 30 minutes, or up to overnight.
Step 3
Use your hands to form the ground beef mixture into meatballs. Each meatball should be about one heaping tablespoon in size.
Step 4
Heat
Cooking Oil (45 mL)
in a cast-iron skillet over medium-high heat.
Step 5
Carefully place the meatballs in the skillet, leaving adequate space between each meatball. Add 8 to 10 meatballs to the skillet at a time. Leave meatballs untouched for about 2 minutes to allow the meatball to properly sear before turning them over.
Step 6
Keep turning them gently until fully cooked for about 5 minutes per batch.
Step 7
To make the dipping sauce, pour
Light Soy Sauce (45 mL)
,
Honey (40 g)
, and
Sesame Oil (15 mL)
into a small saucepan. Mix
Water (120 mL)
with
Corn Starch (7 g)
, then add it to the saucepan.
Step 8
Place saucepan over medium heat, stirring frequently until it thickens and reaches your desired consistency.
Step 9
Drizzle the sauce over meatballs if desired, or serve it on the side as a dipping sauce. Garnish the meatballs with
White Sesame Seeds (as needed)
and
Scallions (as needed)
. Enjoy!
