ground beef, pork, or chicken
fresh garlic, peeled
fresh ginger root, peeled
dried bread crumbs or plain crushed croutons
Korean Rice wine
potato starch blended with 1 teaspoon water
Optional Grilling Additions
Fresh red or green Chile peppers
Slice the ginger and onion into small pieces and put with garlic cloves into a blender. Add just enough water to blend into a smooth paste.
Put all meatball ingredients (including blended paste) into a mixing bowl and mix well.
Pinch off a small amount (about 1 tablespoon) of the mix and shape into a round ball. Repeat until all mix is used.
Place all boil ingredients in a pot and bring to a full boil over high heat.
Add meatballs and return to boil.
Boil for about five minutes or until the meatballs float.
Remove from heat and drain.
Mix thickener and set aside.
Mix the rest of the sauce ingredients in a small pot and bring to a slow boil over medium heat, reduce heat and simmer for about three minutes.
Add thickener and stir continuously until the sauce thickens.
Remove from heat and place in a small container.
Preheat grill to a high temp.
Put three or four meatballs (adding any optional item between the meatballs) on a skewer and place on the hot grill, turning often until lightly browned.
Lightly baste/brush with the sauce and continue grilling until dark brown.
Serve with Sticky rice and ban chan.