Only chef I have seen who will tell you what not to do after he's done it. True teacher, always makes you feel you can do it.

Thank you for the ginger enzyme tutorial, I use that stuff often but had no idea that it can affect other ingredients to such a degree. You are the un-shot deputy of knowing what quantity makes an enemy.

Not a korean native here, but I cooked a lot of korean recipes in the last 5 years. If you add freshly minced garlic, ginger, salt, fresh black pepper, sesame oil, finely cut spring onion, red pepper flakes and soy sauce as a marinade almost everything tastes korean :D

Go Chef John! My favorite ingredient.

That whole ginger vs meat explanation... I love science!

I made this dish last night for my wife. I’ve made many different dishes from KZfaq a lot of which were amazing and she said this was top 10 for sure. So fellas if you got a lady you’re trying to impress, this is the way.

The tiny wooden mixing spoon made my heart happy!

Chef John I'd like to say thank you. I'm 26 and I've loved cooking since I was 4 and would cook breakfast with my gramma when I would spend the night. I'd always read through cook books and watch food network shows and such. Years ago my dad discovered you and he fell in love. He loved the oooooold tappa tappa and the old shake-a shake-a. Once you said "Ask yourself... would Chef John tap that?" and we'd laugh and joke about it all the time. I tragically lost my dad in Oct 2020 to cancer at only 52 and life hasn't been the same since. I've learned so much in my culinary journey from you and I still love and find your videos informational and amusing and sometimes downright hilarious. So thank you, a very pleasant memory of my dad lives on through you and funny enough you guys even resembled one another. Thank you Chef John, my dear friend who I've never met. I love you and I'll continue to support you

As a Korean, I always love seeing Korean spices and flavors incorporated into Western dishes. These fusion dishes always bring about an interesting experience to the old flavors that l am so familiar with.

I got tired of making the same ol thing every week for dinners and was nervous my family wouldn’t like this dish. My husband and 2 sons loved it! This recipe was so delicious, I made a double batch but didn’t double the hot sauces just in case but left sriracha on the table if anyone needed more heat. Will be rotating this meal for my dinners now 😊

Instead of brown sugar you can use corn syrup so that the sauce thickens naturally and sticks to the meat better. Corn syrup is what my mom uses for her Korean fried chicken

I have made a ton of stuff from Food Wishes, so I knew that these wouldn't be terrible. And I had a couple pounds of burger hanging around so I mad a double batch. These were so good that I pretty much ate all of the leftovers and didn't even feel guilty. These truly are the meatballs that you are missing in your life!

As a Korean I approve this food based on how much garlic he used lol

Chef John, I’ve been a subscriber for several years. My wife loves the signature sound and tempo of your voice in these vids. When she hears you, she knows she’s getting something good! I have a “Food Wish” that has nothing to do with this recipe, but I don’t know how else to submit it. So, here you go! “I wish” there were an all encompassing KZfaq video on how to make a good roux. Roux is the backbone for sauces, gravies, and a good gumbo. The longer it is cooked, it can change in color, flavor, and texture. A pre-cooked roux can be used in many recipes as a thickening agent (I measure 2 TBSP into parchment cupcake molds then put it in my freezer for future use). A blonde roux will thicken more than a dark brown roux. Okay, it’s just flour and oil, but I’m sure there’s so much more I don’t know about roux. So, there you have my food wish! Enlighten us on how to make a good roux! “And May the odds be ever in your favor”.

we still have cocktail meatballs the night before Christmas every year.

Not only are ur recipes consistently doable and good, ur sense of humor makes me giggle. I’m usually the last person who would join a subscription service, but I think ur worth it! Looking forward to seeing content on ur “kismet” venture, sounds wonderful!

I tested this recipe, amazing taste with the GoChefJohn (Gochujang) and garlic, sweet and spicy. I used ginger in the sauce rather than the meatball mixture and it turned out great.

I am making this tomorrow for dinner. Cooking for 10 people. So tripling the recipe and also adding steamed broccoli to the meatballs. ❤

Go Chef John 🤣🤣👍👍

scientists do know why cocktail meatballs taste better: they're smaller, so the surface area/volume ratio is larger, which means much more browning/Maillard reaction flavor per bite

0:06 - Damn! Now that there has to be the most delicious looking picture you've featured on your channel, Chef John!

I'm making this with the Korean garlic bread. Can't wait!

OMG!! Everyone do yourself a favor and try this! Put the ginger in the glaze and you will be loving life. Thank you Chef John!

I just made these for my family and they were absolutely amazing! They were simple and quick to make and we're perfect for the weather right now. Thanks chef John for this delicious recipe!

I made these today and they’re fabulous! I did omit the sriracha b/c there was plenty of gochu in both the meatballs and in the sauce. I also added about 3 T. water to my meat mixture to make softer meatballs. And only 1 tsp. fresh ginger. Served it over ruffled wheat noodles. Superb!

Never knew that about ginger and meat. Thank you Chef John.

These look really delicious and savory. I can’t wait to make them! Thanks Chef!

We made this tonight for dinner, SO good! We are making it again soon! Thanks chef John!!

This is the best cooking show on KZfaq

Chef john is best chef I’ve come across on KZfaq. I always get motivated to make his recipes and they are always the best.👍🏽👍🏽

I will be making this for the guys at the fire house. Can’t wait

Chef John makes me smile throughout all his videos :) learned a lot too

I made this last night. Since I'm a pescatarian, i used a Beyond Meat and it was delicious. I did mod your recipe, though i think i over salted it, the dish came out great. I used a blend of light soy sauce & dark soy sauce for the actual sauce & not for the Beyond substitute. I didn't have Ritz, so i used panko. I think the Ritz would have binded the meatballs better, byt nonetheless, that's what i had. So, just to let others know, this can be done vegan. I'll try this again i. The future. With some tweaking, it can be perfect. Thanks Gochujohn!

Go Chef John! I need to try this. I have all of the ingredients at home.

Yum! Thanks, chef John!

looks awesome and tasty will definitely be trying this....

YES. Finally excited to make something again. Thanks for the recipe idea Chef John!

the recipe as per usual looks incredible, and i love that Ed Balls got not one but two shout outs

Wow this looks delicious. Can’t wait to try this out

Simply put the best & most tender meatballs I’ve ever had, followed instructions to the T and they’re a taste explosion. Thank you sir👍

0:06 BOLAS DE CARNE - AL ESTILO BARBACOA COREANA Ingredientes: 1 libra de carne de res molida 2 cucharaditas de pasta de chile Coreano Gochujang Sal al gusto Pimienta negra recién molida al gusto 1 cucharada de salsa de soja 2 cucharaditas de jengibre fresco rallado (calentado a 150 grados F (65 grados C) para desactivar las enzimas, o remojado en 1 cucharada de vinagre durante 5 minutos) 4 dientes de ajo, finamente picados ⅓ taza de cebollas verdes en rodajas finas, y más para decorar ½ taza de galletas saladas redondas mantecosas finamente trituradas (como Ritz®) 1 cucharadita de aceite de sésamo Glaseado: 4 dientes de ajo picados 2 cucharadas de vinagre de vino de arroz ⅓ taza de salsa de soja ⅓ taza de azúcar moreno ¾ taza de caldo de res o agua 1 cucharada de gochujang (pasta de pimiento picante coreano) 1 cucharadita de salsa picante Sriracha 2 cucharaditas de maicena 1 cucharada de agua Semillas de sésamo tostadas para decorar Preparación: 0:34 1. En un recipiente agregar la carne de res molida, que debe tener una proporción de 85-15 entre carne magra y grasa, que es perfecta para preparar bolas de carne. Agregar el chile Coreano y esparcirlo en toda la carne. Añadir la sal, la pimienta y la salsa de soja. Agregar el jengibre fresco rallado con la enzima desactivada, (la enzima digiere la carne y la hace suave y pegajosa) el ajo, la cebolla verde y las galletas, mezclar bien, cubrirlo con una envoltura plástica y llevarla a la nevera por unas cuantas horas. 4:07 2. Formar 12 bolas del mismo tamaño con las manos humedecidas y ubicarlas en un molde ligeramente engrasado. Llevar a un horno precalentado a 450°F por 20 minutos o hasta que se doren. Reservarlas en un recipiente aparte. 5:07 3. A fuego medio utilizar el mismo molde, agregar el ajo y cocinar por 1 minuto. Añadir el vinagre de vino de arroz, la salsa de soja, el azúcar moreno, el caldo de carne, el gochujang, Sriracha, mezclar bien, dejar que hierva a fuego lento y se reduzca a 1/3. 6:45 4. En un recipiente pequeño mezclar hasta que se disuelva la maicena en el agua. 7:00 5. Reducir el fuego medio-bajo y agregar la maicena de a poco, mientras se mezcla. Regresar las bolas de carne a la mezcla y bañarlas con la salsa. Dejar que hierva por unos minutos y luego estará listo para servir. Decorar con semillas de sésamo y cebolla verde.

My goodness! Your oven is immaculate!! These look amazing, too.

You're amazing chef John. Don't beat yourself up so much about the ginger. Thanks for the great recipe 🎉

_me, goes to Asian market:_ yes, would you happen to carry uh... "gō-chew-jong"? 🤔 _Asian market owner:_ ahhh yes yes, we do, oh, and it's pronounced "GoChefJohn". ☝🏻

That looks divine! Definitely making them, with rice😋

Go chef John! Tnx for the simple but excellent recipe for meatballs, will definitely try it.:)

As always, great video! thank you much!

once again perfection equal art, and art equal tastiness, well done, well cooked, !YUMMY¡.

Go Chef John!!!!!!! Brilliant.

Wow! I am absolutely drooling. 💯

A nice recipe that comes across as very authentic and also well explained.

The funniest chef on KZfaq and also my favorite! This recipe was amazing! Thank you thank you thank you!

these are Amazing.... i have made them 4 times and they are the biggest hit, Thank you chef John

Thank you cheff john, u made my life a better place to be. Thank you

looks delicious!

So good! I would definitely try these as cocktail meatballs for the holidays! Something different from the still beloved grape jelly version. Thanks, chef!

You just keep getting better and better. Great recipe AND video. 👍

Chef John, my boyfriend and I LOOOOOOOOOVEEEEEEE your videos!!! We binge watch them and try to recreate your recipes. Thank you so much 🥰 We love the ole shake-a shake-a and have to add a little bit of cayenne

These look awesome

Just made these and they were bloody awesome! Really easy too.

Made these today and served over thin noodles. Amazing!

im making these in the new year. thanks chef john.

Yayaya. New video!!! Always excited to stop working and watch!!

Made me thing: Would love to see a collaboration been the fabulous Chef John, and the equally fabulous Maangchi

This looks like something I would definitely like to make!

just need to find that chef John stuff and im trying this!!!

Looks fantastic!

Just made it. Amazing stuff

chef all your videos make me hungry I can't wait to make this

An easy - and tasty - recipe that won't cost much to make. I'll be making these, for sure.

A tip for perfectly portioned and consistently sizes meatballs is using an ice cream scoop. The kind with the trigger to scoop out the ice cream. I have one larger size one for entree sized meatballs and one smaller scoop for cocktail size meatballs. This works great because they always come out the same size amd shape, plus I don't have to scrub raw meat out from under my fingernails.

Very nice. Thank you.

Take a piece of white bread, brush butter on it and toast it. Cut 2 meat balls in half and put the halves on the bread, put way too much shredded cabbage on top, mash it down, put some shredded mozzarella cheese on top, toss it under the broiler to melt the cheese and then drizzle diagonal lines of mayonnaise followed by diagonal lines of Gochujang ( or ketchup ) and cover it with another piece of toast. Cut it in quarters and served stacked up in a cup, and you have the Korean street food version of this. ( yes I am addicted to Korean street food videos, why do you ask?

this looks so good

Given the seasonings, game meat (deer, etc) would go well in this dish. Perhaps the reaction with the excess ginger would make it more palatable for people who aren’t used to eating game.

Made em several times and they’re KILLER! Making some tomorrow for appetizers at my daughter’s crawfish boil.

OUTSTANDING, CAN'T WAIT TO TRY

Mmmm. That looks so good.

Hey Chef John!! I’m happy they came out good!! Because man they look so delicious!! Go chef John🤣😂thank you for this video, these are now on my to make list 👏🏽🥰❤️

This is sooooo clever!

My ex mother in law used to make those cocktail meatballs by using ketchup and grape jelly, as the sauce. Dump it all in a crock pot and heat them up. Delicious! !

All I need in life are: CJ's Filipino BBQ Chicken, St. Patty Melt & THIS. Oh, and his "State Fair" Lemonade.

oh my GOSH. SO great. All the times were spot on. I use the written recipes not the videos so the only thing I’d say is use an *enameled* cast iron pan because the vinegar will strip your seasoning in a regular one. And pro tip - the fresh stacks of ritz - if you eat one, the rest makes exactly half a cup 🤣. The texture of these is incredible and the sauce is luxurious! I used Christopher ranch ginger not fresh. Not sure what that means for the enzymes but mine held their shape perfectly but were so tender and delicious. Thank you as always!! 💙

When you made your corn starch slurry, you forgot to say "be sure to stir with a freakishly small spoon" 👍😊

I love this guy. Sharing mistakes is the sign of a good teacher. And for him to figure out what went wrong might be a plus for us. Could you use fresh ginger to tenderize a tough cut of meat in a marinade, instead of baking soda(yuk)?

If you want to go full Korean then use dashida beef stock powder, we use it as our default for stocks and soups now based on beef and anchovies, green onions, garlic and onions and spices. You may want to research which type of gochujang you get, as it can come with different spice levels from mild to very hot. Adding a pinch of MSG to the meatballs and the sauce would be a good choice as well. These make excellent meatball subs with some Kimchi Mayonnaise, Kimchi 2 Tbsp finely chopped, Kewpie Mayonnaise 1/3 cup and Gochujang 1 tsp/ to taste, is our default recipe, if you don't use kewpie add a pinch of MSG.

That looks so good

Ha love it! "Go Chef John!"

I have sent this to my son who LOVES Korean BBQ everything! 😉🙏🏼🙏🏼🙏🏼

Beautiful balls, chef!

Looks delicious!

Great Job Chef 😁 You The Best !!!

Looks absolutely Delicious 😋 thank you for sharing 😊 ❤️👍

These were sooo good. I added ginger powder to the meat instead of fresh ginger, and added some mirin and ketchup to the sauce/glaze. Served with lots of grilled veg and brown rice.

I was excited to try this recipe both because it's the first I'll use gochujang for and also the first I get to use my pestle and mortar for - the crackers which were reduced to fine crumbs very quickly and will be my go-to for cracker crushing in the future.

As always, you are amazing 🎉

Now im hungry. Looks verry good sir.

I think I'm going to turn your recipe into Korean Barbecue smash burgers, that sounds delicious. Thank you for the Meat Balls, they gave me the Idea.

Oh boy, I started making this and then I noticed my Gochujang was dried out. I substituted it with a mix of tomato paste, Gochugaru, and Doubanjiang, which was different, but not bad. It still came out pretty delicious.

Love your humor! "Korean BBQ style pudding." There are always a few zingers in your vids.