Juicy and Tender Nanjar-wanse Recipe
Chef Lee Yeon-bok’s Famous Nanjar-wanse: A Taste That Will Amaze You!
I made this simple dish for guests arriving for dinner. It’s perfect as an accompaniment to drinks, offering a delightful savory experience.
Ingredients
- 400g ground pork
- 6 Tbsp cornstarch (4 Tbsp for the filling, 2 Tbsp for the sauce)
- 1/2 onion
- 10g red cabbage
- 10g red chili pepper (for color)
- 20g dried shiitake mushrooms
- 1 stalk green onion
- 2 slices ginger
- 1 Tbsp minced garlic
- 1 tsp sesame oil
- 2 Tbsp oyster sauce
- 2 Tbsp rice wine (or cooking wine)
- 1 tsp salt
- 1 tsp black pepper
- 2 Tbsp soy sauce
- 1 egg
- 1 Tbsp sugar
- 2 Tbsp olive oil (for frying)
Cooking Instructions
Step 1
1. Prepare 400g of ground pork. Using pork with a good balance of fat and lean meat will yield the best results.
Step 2
2. Pat the ground pork dry with kitchen towels multiple times. Removing excess moisture is crucial to prevent a watery filling and ensure a good texture.
Step 3
3. Finely mince or grate the 2 slices of ginger and add 1 Tbsp of minced garlic to the pork. This adds aromatic depth to the filling.
Step 4
4. Add 2 Tbsp of soy sauce for savory flavor. Add a pinch of salt (about 1 tsp, adjust to your preference) to season.
Step 5
5. Grind some black pepper and add it to the mixture. This helps to eliminate any porky odors.
Step 6
6. Add 2 Tbsp of rice wine (or cooking wine). This not only helps tenderize the meat but also reduces any gamey smell.
Step 7
7. Drizzle in 1 tsp of sesame oil for a nutty aroma and rich flavor.
Step 8
8. Crack 1 egg into the mixture. The egg helps bind the ingredients together, making the filling more cohesive and moist.
Step 9
9. Add 4 Tbsp of cornstarch and mix everything thoroughly. Knead the mixture until it becomes sticky and well combined. This ensures the meatballs hold their shape.
Step 10
10. Take spoonfuls of the pork mixture and shape them into thin, round patties or meatballs. Making them relatively thin will ensure they cook through evenly and remain tender.
Step 11
11. Prepare the vegetables for the sauce. Slice the onion thinly, and julienne the red cabbage and red chili pepper for vibrant color. Rehydrate the dried shiitake mushrooms in warm water, trim the stems, and slice them. Finely chop the white parts of the green onion.
Step 12
1. Heat 2 Tbsp of olive oil (or cooking oil) in a pan over medium-low heat. Add the chopped ginger, minced garlic, and sliced green onion. Sauté until the green onions release their fragrant aroma into the oil, creating a flavorful green onion oil.
Step 13
2. Once the green onion oil is fragrant, add all the prepared vegetables (onion, red cabbage, red chili, shiitake mushrooms) and stir-fry over high heat for a minute or two. You want to keep them slightly crisp.
Step 14
3. Add 2 Tbsp of oyster sauce to the stir-fried vegetables to enhance the umami flavor.
Step 15
4. Stir in 1 Tbsp of sugar to balance the flavors. You can adjust the sweetness to your liking.
Step 16
5. In a small bowl, whisk together 2 Tbsp of cornstarch and 4 Tbsp of water to create a slurry. Gradually pour this slurry into the simmering sauce while stirring, until it reaches your desired thickened consistency. Add it slowly to avoid clumps.
Step 17
6. Once the sauce has thickened and all the ingredients are well combined, your delicious Nanjar-wanse sauce is ready.
Step 18
7. Now, it’s time to fry the pork meatballs. Heat enough cooking oil in a pan over medium heat. Carefully add the meatballs one by one, ensuring not to overcrowd the pan. Fry until golden brown and slightly crisp on all sides. Remove the fried meatballs and place them on a paper towel-lined plate to drain excess oil.
