Kalbi meatballs from Koreatown: A Cookbook (page 224) by Deuki Hong and Matt Rodbard

  • soy sauce
  • ground beef
  • white bread
  • fresh ginger
  • honey
  • sesame oil
  • rice vinegar
  • bread crumbs
  • dry white wine
  • Asian pears

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • southerncooker on December 17, 2019

    These were good but a bit too juicy so I turned them over returned to oven on broil to brown more and they were much better.

  • MmeFleiss on March 28, 2018

    Many found this too wet and bland as written so I cut out the eggs and minced bread. Solved both problems. Will be made again with those tweaks.

  • TrishaCP on March 23, 2018

    We loved these too. I didn't have a problem with the texture, though I had less meat than called for (1 1/2 instead of 2 pounds), so eyeballed the bread and breadcrumbs rather than strictly following the recipe. I had meatballs that were quite soft but still held their shape nicely.

  • hirsheys on March 03, 2018

    I made this recipe last year based on the use real butter recipe and wasn't thrilled. I missed having a sauce and found the texture of the meatballs odd. I may try them again simply because I love meatballs and love the idea of these, but might need to futz with them. (Maybe a good way to use up ssam sauce!)

  • MmeFleiss on April 20, 2017

    Recipe here: http://userealbutter.com/2016/11/20/kalbi-meatballs-recipe/

  • sheepishjen on April 19, 2017

    Agree with the other reviewer. These were delicious and very easy !

  • urmami on October 24, 2016

    Daaaaaamn, these are good as hell. They are extra fantastic with some bitter greens cooked in garlic and maybe some sesame seeds to balance out all the sweetness and savor, and some rice to sop up all that great meat juice, maybe some kimchi or pickle for tartness too...but that's just embellishment. I can personally attest that they are equally phenomenal without all the fancy trimmings, eaten straight from the fridge while desperately hungover. Get you some.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.