SLOW COOKED KOREAN MEATBALLS ENJOY DAN:

              SLOW COOKED KOREAN MEATBALLS by CHEF DAN:

Makes 30 meatballs

KOREAN BBQ. SAUCE:

1-cup EACH brown sugar, and light soy sauce

1/2-cup EACH mirin and water

2-tablespoons EACH rice wine vinegar and gochujang paste

3 tablespoon garlic chili paste

1 tablespoon toasted sesame oil

1 teaspoon black pepper

1-thumb-size fresh ginger peeled and grated

6 garlic cloves, crushed

2 tablespoons cornstarch

2 tablespoon water

MEATBALLS:

1-pound ground chicken

1-pound ground turkey

1-tablespoon EACH soy sauce, chili paste, and gochujang paste

1-teaspoon sesame oil and grated fresh ginger

2 garlic cloves

1 scallion, finely chopped

1 egg yolk, whisked

1/2-teaspoon EACH salt and pepper

2 tablespoon sesame seeds

DIRECTIONS:

1.   In a skillet combine first 11 ingredients of the BBQ. Sauce.

2.   Bring to a boil and cook 5-7 minutes.

3.   In as bowl combine cornstarch and water.

4.   Add this mixture to the boiling sauce.

5.   Whisk to combine well, reduce heat to medium and cook 3-4 minutes.

6.   Turn off heat and set aside.

7.   Add all the meatball ingredients to a bowl, except sesame seeds.

8.   Using your hands to combine all the ingredients, then form into golf size balls.

9.   Heat skillet over medium-heat.

10  Add meat balls to the skillet and brown an all sides.

11  Place the meatballs in the slow cooker.

12  Pour the Korean BBQ. sauce over the meatballs.

13  Cook on low for 6-8 hours.

14  Top with pasted black or white sesame seeds.

ENJOY DAN:                                            MERV SAYS SLOW THE FORK DOWN: