Meatballs Korean

Remove the peel from the ginger bulb and roughly chop the dark leaves from the leek. Boil the stock with the ginger peels, the green of the leek, the teriyaki sauce, the chili pepper and a slice of lime and let it simmer on the lowest heat for about half an hour. Replace the boiled liquid with water. Then remove the solids from the stock with a skimmer.

Finely dice the cleaned garlic clove and the peeled ginger, and slice the cleaned mushrooms and the remaining leek. Knead the garlic cubes and half of the ginger cubes with an egg and the soy sauce into the pork fat, season with a little salt and pepper and form small dumplings. Cook the dumplings in the hot stock for about 10 minutes and then put them aside, but the stock should not make.

Fry the mushroom slices in a mixture of peanut and sesame oil until hot, then add the leek slices, the remaining ginger cubes and the juice of the lime and continue to sauté while turning until the leek rings fall apart. Season to taste with salt and pepper.

Thicken the stock with cornstarch dissolved in a little water, add a little teriyaki sauce to taste and heat the meatballs in it.

Serve the meatballs with the sauce and the stewed vegetables on a lantern.

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