Lightly squeeze the juices from the kimchi, and finely chop.
Add the pork meat, green onions, carrots, kimchi, and ＊ ingredients to a bowl and mix together by hand until it all sticks together.
Form into meatballs and cover with katakuriko (not listed). *This yields about 13-15 balls.
Bring the ◎ ingredients to a boil in a pan, add the meatballs from step 5, and cover with a lid. Flip them over once 3 minutes have passed. ※Reduce to low-medium heat after you add the meatballs to the pan.
Flip the meatballs over 2-3 times in the process, and simmer for about 15 minutes.
They are done. They taste great even when cold.
This is how they look without coating in katakuriko, they are delicious without as well.
I used this Korean kimchi this time.
Story Behind this Recipe
I thought up a recipe to fully utilize the taste and texture of kimchi.
Make sure to flip the meatballs over after 3 minutes have passed, or they will get stuck to pot. These are richly flavored. For those of you that like a thinner flavor, thin out the broth according to your preference.