Wanja Jorim 완자조림 (Korean Braised Meatballs
Hey friends, welcome back to my kitchen! Today, I’m sharing one of my all-time favorite comfort foods—Wanja Jorim 완자조림 (Korean Braised Meatballs). This dish holds a special place in my heart because it combines rich, satisfying flavors with simple ingredients. It’s the perfect recipe when you’re craving something hearty yet easy to prepare.
These meatballs are made with a mixture of ground beef and turkey, making them tender and light while still full of flavor. The secret lies in the sauce—a beautiful balance of sweet, savory, and garlicky goodness. The hint of ginger adds warmth, and for those who enjoy a bit of heat, a dash of gochujang works wonders.
I love serving Wanja Jorim with a steaming bowl of rice, letting the sauce soak in for an unforgettable meal. It’s an easy dish to prepare during the week but also special enough to share with family and friends on any occasion. I hope you give this recipe a try and enjoy every bite as much as I do!
Ingredients
For the meatballs:
- 1/3 pound ground beef
- 1/3 pound ground turkey
- 3 to 4 fresh shiitake mushrooms, finely chopped
- 1/6 medium onion, finely chopped
- 1 scallion, finely chopped
- 1 small egg yolk
- 2 teaspoons soy sauce
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon finely grated ginger
- Salt (about 1/8 teaspoon) and pepper to taste
- 1/3 cup cornstarch or flour for dredging
For the sauce:
- 2 teaspoons sugar
- 2 tablespoons soy sauce (substitute 1 teaspoon with gochujang for a spicy kick)
- 2 tablespoons rice wine or mirin
- 2 tablespoons water
- 1 1/2 tablespoons corn syrup (or oligodang)
- 1 large garlic clove, thinly sliced
- 3/4-inch piece of ginger, thinly sliced
Optional garnish:
- Chopped peanuts or pine nuts
- Chopped scallion
Instructions
Prepare the meatball mixture:
In a large bowl, combine the ground beef, ground turkey, shiitake mushrooms, onion, scallion, egg yolk, soy sauce, minced garlic, grated ginger, salt, and pepper. Mix thoroughly until all ingredients are well combined.
Shape the meatballs:
Using your hands, form the mixture into small, bite-sized meatballs (about 1 to 1.5 inches in diameter). Roll each meatball in cornstarch or flour to lightly coat them.
Cook the meatballs:
Heat a large skillet over medium heat and add a thin layer of oil. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook until browned on all sides, about 4-5 minutes. Remove from the pan and set aside.
Make the sauce:
In the same skillet, add the sugar, soy sauce, rice wine or mirin, water, corn syrup, sliced garlic, and ginger. Stir well and bring to a simmer over medium heat.
Simmer the meatballs:
Once the sauce begins to simmer, carefully return the meatballs to the skillet. Lower the heat and let them simmer in the sauce for about 8-10 minutes, or until the meatballs are fully cooked and the sauce has thickened slightly.
Serve:
Transfer the braised meatballs to a serving plate and spoon the remaining sauce over them. Garnish with chopped peanuts or pine nuts and scallions for an added crunch and color.
Enjoy your Wanja Jorim with a bowl of steamed rice or as part of a Korean-style meal!
