Colorful Assorted Meatballs Pan-Fried with Vegetables
A Korean holiday pan-fried dish featuring a seasoned meat filling stuffed into various vegetables like chili peppers, perilla leaves, and onions.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Use a well-kneaded meat filling made from ground pork, tofu, and finely minced vegetables. Stuffed into your choice of vegetables—such as onion rings, perilla leaves, and chili peppers—and pan-fried, it brightens up any holiday table.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Green chili pepper
- Red chili pepper
- Onion
- Perilla leaves
- Egg3
- Flouras needed (for coating the ingredients)
Filling
- Pork300 g
- Tofu1/4 block
- Onion1/3
- Carrot1/3
- Red chili pepper2
- Green chili pepper2
- Large green onion (daepa)1 stalk
Filling Seasoning
- Minced garlic1 tbsp
- Salt1 tsp
- Toasted sesame oil1 tbsp
- Ground black pepper1 tsp
- Ground toasted sesame seeds1 tbsp
- You can also use half pork and half beef instead of all pork.
- Press out the blood from the pork firmly using cheesecloth, and mash the tofu and squeeze out all moisture thoroughly.
Steps
These are the vegetables to be stuffed.
Cut the chili peppers in half lengthwise and scrape out the inner ribs and seeds. Slice the onion into round rings and separate them one by one. Wash the perilla leaves and drain well.
I prepared pork for the filling.
You can also use half beef and half pork. Squeeze out the blood thoroughly using cheesecloth.
For the tofu, it is 1/4 of a large block; mash this and squeeze out the moisture thoroughly as well.
Finely mince all the vegetables that go into the filling.
Beat 3 eggs and strain them through a sieve to prepare them.
Also have the flour ready by your side.
Add all filling ingredients (pork, tofu, minced chili peppers, onion, carrot, large green onion) along with all the seasonings listed above in their measured amounts, and mix into a dough.
Knead for about 10 minutes so the seasoning is thoroughly blended.
Stuff the prepared meat filling into the various vegetables.
Dusting the inside with flour and tapping off the excess before stuffing will help the meat filling adhere well without falling out. For perilla leaves, dust the inner side with flour, place the filling on just half of the leaf, dab a little egg wash along the edges, and press down to seal securely.
Coat with flour, dip in egg wash, and pan-fry until golden brown.
Using two frying pans got them fried up quickly.
The pork assorted meatballs are complete.
Ppunwife's tips
- Dusting the inside with flour and tapping off the excess before stuffing will help the meat filling adhere well without falling out.
- For perilla leaves, dust the inner side with flour, place the filling on just half of the leaf, dab egg wash along the edges, and press down to seal securely.
FAQ
How do I prevent the filling from separating from the vegetables?
Dusting the inside of the vegetables lightly with flour and shaking off the excess before stuffing helps the filling adhere securely.
Can I use beef instead of pork?
You can also use half pork and half beef mixed together.
What is an important tip when making the meat filling?
It is best to squeeze the blood out of the meat thoroughly and press the moisture completely out of the mashed tofu, then knead well with the seasonings for about 10 minutes.
