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Korean Meatball Sliders

The Food in my Beard Recipe by

Korean Meatball Sliders

Spicy Korean flavors in an easy to eat package.

(0 reviews)
  • Prep Time 30 min
  • Total Time 2 hr 0 min
  • Servings 15
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Korean Meatball Sliders

Ingredients

MEATBALLS

1
pound ground beef
1
pound firm tofu
1
bunch scallions
3
cloves garlic
2
tablespoons grated ginger
3
tablespoons sesame seed
Salt

SLAW

1/4
large head cabbage
3
large carrots
1/2
English cucumber
1
clove garlic
1
teaspoon grated ginger
1
tablespoon gochujang
1 1/2
cups rice vinegar

SAUCE

1
tablespoon gochujang
1
tablespoon soy sauce
2
tablespoons sesame oil
1
tablespoon honey
Sriracha (to taste)

OTHER

15
mini rolls

Directions

  • 1 Shred the cabbage, cucumber, and carrot and place in a bowl.
  • 2 Add the minced garlic, grated ginger, and gochujang and stir.
  • 3 Bring the vinegar to a boil and pour over veggies. Allow to sit for 2 hours before serving. Stir occasionally.
  • 4 Meanwhile, mix the meatball ingredients well. Be sure to dice the garlic and scallions nice and small, and smash the tofu in your fingers so there aren't many visible chunks. Form into 15 meatballs.
  • 5 In a small amount of oil, cook the meatballs to brown on all sides. Meanwhile, mix the sauce ingredients in a bowl. When the meatballs are nicely browned, drain out most of the fat from the pan. Pour in the sauce and mix well. Simmer on low until the meatballs are nicely coated with a sticky sauce and fully cooked through.
  • 6 Assemble the sandwiches with one meatball and a nice amount of the pickled slaw and serve.

Nutrition Information

No nutrition information available for this recipe
See Step By Step

Korean Meatball Sliders  

As prepared by The Food in my Beard

I am on a quest to make a meatball from every part of the world.


The most recent empty check box on this list was a Korean flavored meatball. I thought these meatballs would be great as a slider with a quick kimchi-inspired slaw.

My initial intention was to make this as a meatball sub, but something told me to make sliders and it was actually a good thing. That’s because my roommates all happened to be running around doing errands that day, and as each one left I handed them a slider. I didn't even say what it was.

The next day when I saw everyone again, the general consensus was “I still don’t know what that was, but it was amazing”. These Korean Meatball Sliders are a big hit for people who love Korean food and people who have never even tried it!

Ingredients for kimchi-inspired slaw

Add some garlic and ginger, and pour in boiling vinegar.

These meatballs use tofu

These meatballs use tofu instead of breadcrumbs to carry flavor and moisture.

Ingredients for meatballs

Meatballs rolled

These are bigger meatballs than I normally make, but they fit the sandwiches perfectly.

Cooked meatballs

A quick pan sauce of sesame oil, sriracha, and honey goes in towards the end of the cooking.

Finished kimchi-inspired slaw

The kimchi slaw came out spicy, crunchy, and vinegary, a great accompaniment to the sweet and savory meatballs.

Finished Korean Meatball Sliders



Dan Whalen thinks we can achieve world peace through meatballs. He has blogging for over 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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