Soy-Glazed Korean Beef and Pork Meatballs (Wanja Jorim, 3 Servings)

Finely mince shiitake, onion and scallions. Separate the board used for raw meat from the vegetable board.

Mix 225 g each of ground beef and pork with chopped vegetables, yolk, 1 tbsp soy sauce, 2 tsp garlic, 1 tsp grated ginger, 1/4 tsp salt and pepper.

Shape into balls about 3 cm across. Lightly dust with cornstarch, using up to 1/2 cup, and shake off excess.

Heat 1 tbsp oil in a skillet and brown half the meatballs over medium heat for about 5 minutes, turning. Repeat with the other half using another tbsp oil. They finish cooking in the glaze.

In another pan, simmer 1 tbsp sugar, 3 tbsp soy sauce, 3 tbsp rice wine (or water), 3 tbsp water, 2 tbsp syrup, sliced garlic and ginger for 3–4 minutes. Substituting water for rice wine changes the flavor.

Add browned meatballs and simmer, turning, for about 5 minutes. Check that the center reaches at least 71°C (160°F) with a food thermometer; if not, continue cooking.

Serve warm on a clean plate. For lunchboxes, cool promptly and transport chilled with an ice pack; do not leave at room temperature for extended periods.