Korean Breakfast Banchans 3
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Korean Breakfast Banchan 3: Korean Meatballs & Mungbean Stirfry

More Breakfast Banchans! This time, it's Korean-Style Meatball & Bacon Mungbean Stirfry.
Course: Easy
Servings: 2 people

Ingredients

Korean-Style Meatball

    Fresh Ingredients

    • Minced pork - 300 grams
    • Tofu - 1/2 package 150 grams
    • Onion - 1/2 whole
    • Carrot - 1/4 whole size of pointer finger
    • Chives - 6 stalks

    Meatball mixture seasoning

    • Minced garlic - 1 Tablespoon
    • Salt - 1 teaspoon
    • Black pepper - few shakes
    • Egg - 1
    • Flour - 2 Tablespoons

    Meatball Coating & Egg Wash

    • Flour - few tablespoons 
    • Egg - 1 
    • Salt - few shakes

    Simple dipping Sauce

    • Soy sauce - 1 Tablespoon
    • Vinegar - splash

    Mungbean Stirfry with bacon

    • Mungbean sprouts - 250 grams or 2 large fistfuls
    • Bacon - 4 strips optional 
    • Bok choy - 3 whole
    • Garlic - 6 cloves
    • Spring onion - 1 stalk optional, garnish

    Stir-fry Seasoning

    • Oyster sauce - 2 Tablespoons
    • Sesame oil - 1 Tablespoon
    • Black pepper - few shakes

    Instructions

    Korean-Style Meatball

    • Dice onion, carrot and chives into small pieces. Place into a mixing bowl.
    • Add minced pork into the mixing bowl.
    • Smoosh tofu with a knife and squeeze out the water in a kitchen towel.
    • Add minced garlic, salt and black pepper into the mixture. Give the mixture a thorough mix.
    • Crack in 1 egg. Add in flour. Give another mix. 
    • Let the mixture rest for 30 minutes. 
    • Then it's time to mold them: Break off a small piece of the meat mixture. Roll it in your hands (into the size of a ping-pong) and place on a cutting board. Flatten each ball - and turn into a patty.
    • Leave a few to cook immediately. Put any leftovers into a Ziploc bag and freeze. 

    Egg Wash & Fry

    • Put a few Tablespoons of flour into a strainer. Then sift the flour over the meatball patties. Flip the patties over and coat the other side as well. 
    • Crack an egg into a small bowl and beat it thoroughly. Season it with a few shakes of salt. 
    • Then take out a large frying pan. Put some oil in the pan. Place on a medium-low heat. Once the pan turns hot, reduce the heat to a low. We want to cook on a low heat - to cook it fully without burning
    • Dip each flour-covered patty into the egg wash. Make sure to drip-off any extra egg wash. Then place one-by-one into the hot oil.
    • Let them cook on each side. Flip them over. Take out when they are fully cooked.
    • Make dipping sauce: Mix soy sauce and vinegar.
    • Enjoy it! 

    Mungbean Sprout Stirfry

    • Wash mungbean sprouts. Place it in a strainer and let it drip-off excess water. 
    • Cut bacon into small strips. Cut bacon into thin slices. Cut spring onion into thin slices as well. 
    • Cut stems off the bok choy and separate each leaf. 

    Cook Stir-fry

    • Place frying pan on medium-high heat. (We want to cook in high temperature). Place some oil into the frying pan.
    • Once the oil is hot, place in garlic pieces and bacon. 
    • Stir-around until the bacon starts to get some browning on its sides.
    • Then add-in the mungbean sprouts and bok choy. 
    • Put in oyster sauce, sesame oil and black pepper. Then stir it around. 
    • Quickly stir-fry for 30 seconds. 
    • Plate and enjoy! Garnish with spring onions.
    • Bon Appetit!

    Notes

    • Eat the banchan with some hot rice
    • You can replace minced pork with beef - no problemo!
    • The meatballs taste even better with the soy-sauce dipping sauce.
    • See video for more details