This is a semi-traditional Korean dish: Meatballs Jangjorim. Jangjorim is cubed flank steak that is slowly braised in soy sauce, onions, ginger, garlic, sugar and kimchee. Instead of steak, I braised meatballs. The key ingredient to this rich, sweet and sour dish is fine aged Napa cabbage kimchee (aka old kimchee). When kimchee has matured it easily breaks down with heat, lending more flavor to cooking than fresh kimchee. The egg noodles are my favorite part of this meal. Here’s a quick ‘n’ easy recipe that’s ready in about 20 minutes.
- a large skillet with cover
- 8 to 10 meatballs, pre-cooked
- 2 cup egg noodles, pre-cooked
- 1 tbsp olive oil
- 1 3/4 cups stock, chicken or veg.
- 1/2 cups fine-aged kimchee, minced
- 1/2 mdium onion, sliced
- 2 cloves garlic, minced
- 1 piece of fresh ginger (approx 1" X 3/4"), sliced into matchsticks
- 2 tbsp dark soy sauce
- 1 tbsp currant or all-fruit jelly
- 2 tbsp heavy cream
In a hot skillet add olive oil. Add onions, garlic and ginger, saute until onions clarify. Add stock and kimchee and bring to a boil then add pre-cooked meatballs. Lower heat, cover and simmer for 10 minutes. Remove meatballs and set aside. Reduce the liquid to 2/3 the original amount then add currant jelly and heavy cream. Stir well until the liquid thickens. Toss the pre-cooked egg noodles with fresh basil into the thickened sauce. Return meatballs to the pan and cover. Serve hot with more fresh basil, sesame seeds and grated Parmesan cheese. Eat ‘em while they’re hot!