Bulgogi Meatballs and Veggies

Ingredients

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1/3 cup soy sauce

1/4 cup brown sugar

2 Tbsp brown sugar

1 Tbsp seasoned rice wine vinegar

4 garlic cloves, minced

1/3 cup panko

1/2 cup shredded Asian pear

1 tsp ssamjang (or other chili paste as desired)

1 lb ground pork

4 scallions, sliced (2 for the meatballs and 2 in the stir fry)

1 Tbsp water

1/2 tsp cornstarch

1 Tbsp oil

6 ounces shiitake mushrooms, sliced

2 heads broccoli (cut into florets)

2 carrots, peeled and sliced

1 1/2 cups rice (cooked according to its directions)

Method

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1. In measuring cup, mix together soy sauce, brown sugar, sesame oil, vinegar and garlic.

2. Add half of the soy mixture to a large mixing bowl (the rest becomes the stir fry sauce). Add in panko, pear, 2 of the scallions and the ground pork. Mix well but don’t overwork.

3. Cover a large baking pan with foil and coat with non-stick spray of oil. Roll into about 30 small (about 1”) meatballs. Preheat broiler and adjust oven rack to about 6” away from broiler. When ready, broil meatballs for 6-7 minutes. They should be browned and register at least 160 degrees Fahrenheit. Set aside when done.

4. Add water and cornstarch to the remaining soy sauce mixture. Mix well.

5. Put broccoli florets and carrot slices into a microwave safe bowl and cover with plastic wrap. Microwave on high for 3 minutes. Veggies should be almost done.

6. Heat large wok or deep frying pan over medium high heat. Add oil and shiitake mushrooms. Cook until they are browned. Add in green onions and precooked broccoli and carrots. Stir the soy sauce mixture and pour over veggies. Keep stirring until thickened. Toss in meatballs.

7. Serve over rice.

8. I like to serve with sliced cucumber in seasoned rice wine vinegar