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Cut the cabbage not too small and boil it in salted water. Boil for about 10 minutes, remove from the water and leave to cool.
Meanwhile, beat the eggs, add salt, spices, flour and breadcrumbs. Mix well so as not to become lumpy. Add the garlic and mix well with the cabbage. Form the meatballs and fry them in hot oil. Fry well until nicely browned and remove from the napkin.
Those who do not want fried can put it in the oven in the tray, lined with baking paper.
For this recipe, I would have used any of the hand mixers to chop the onion and garlic.
I make kimchi most of the time, and the meatball recipe belongs to me, I combined the specific ingredients of Korean cuisine.
Cut the green onion and garlic into small pieces, and the cabbage leaves will be cut as thin as possible. Kimchi can be used as such if it is soft, if it cannot be crushed a little.
Mix all the ingredients until a homogeneous composition is formed. Form balls and put them in a tray in which I added a little oil.
Bake the meatballs in the oven, changing their position from time to time, so that they brown on all sides. They come out when they are well browned.
Put the cabbage pieces in a bowl and mix with the coarse salt. Leave for at least two hours, but best overnight. Thus, the cabbage will soften.
Rinse the cabbage with salt and let it drain.
Mix the rest of the ingredients with half a glass of water, then add the cabbage pieces. Mix well with your hands.
Put the kimchi in a container that closes tightly and leave it at room temperature for 1-2 days for a faster use or 1-2 weeks in the refrigerator, it will be slightly sour and can be used in many dishes, not only that pickle.
In the pan in which we fried the meatballs, add water, gochujaru and soy sauce. Mix the starch with a little water, be careful not to remain lumpy, and when the water in the pan starts to boil add the starch.
Stir continuously, when it starts to boil it will thicken and season with ginger and garlic. If the sauce comes out too thick, add a little more water.
Serve the meatballs with plain white rice, put sauce on them and add some kimchi. Garnish with green onion rings.
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