How to make delicious Nanjangwons

Meatball Ankakake (Nanjangwanseu): Delicious and Unique Combination

"Meatball Ankakake (Nanjangwanseu)" is a Korean dish characterized by its delicious taste and unique combination of ingredients. This dish features juicy meatballs coated in a special sauce, which can be enjoyed with rice or noodles.

The Juicy Appeal of Meatballs

The primary appeal of this recipe is the juiciness of the meatballs. The fluffy texture of the ground pork and the umami of the vegetables are exquisitely combined. To ensure a rich flavor, the meatballs are seasoned and then hand-kneaded and rolled. This process tightens the meat fibers and locks in the delicious flavors.

Special Ankakake Sauce

The meatballs are then coated in a special ankakake sauce. This sauce is a exquisite blend of soy sauce-based miso, garlic, ginger, sugar, and other seasonings. When coated on the meatballs, this sauce spreads a delightful sweetness and umami, stimulating the appetite. Furthermore, the sauce has a hint of sourness and spiciness, adding depth to the overall flavor.

Meatball ankakake pairs exceptionally well with both rice and noodles. When combined with rice, the ankakake sauce blends with the rice, creating an exquisite taste. When eaten with noodles, it pairs well with chewy noodles, offering an even more satisfying meal.

This recipe is characterized by its deliciousness and unique combination that captivates eaters. The perfect balance of the juicy meatballs and the special ankakake sauce can be savored in every bite. Please try making it at home and enjoy it with your family and friends.

 

1. Knead 2 handfuls of ground pork thoroughly with egg white, salt, pepper, and 5 parts potato starch.

2. Fry the meatballs in plenty of cooking oil.

3. Heat cooking oil in a frying pan, then stir-fry green onions and garlic to release their aroma.

4. Add mushrooms, shiitake, bok choy, bamboo shoots, and red chili peppers and stir-fry.

5. Pour in the sauce, add the fried meatballs, and simmer for 3 minutes.
Sauce = water (1 cup) + dark soy sauce (2) + mirin (2) + oyster sauce (1)

6. Add the dissolved potato starch to thicken, then finish with sesame oil.
Dissolved potato starch = potato starch (3) + water (3)

7. Meatball Ankakake (Nanjangwanseu) is complete.

8. Please enjoy~~~.