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Korean Meatballs (Dumpling on a Stick)

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Kogi Chilli Salt

  • To Serve


  • 1.

    Mix all ingredients in a large bowl.

  • To Serve:

  • 1.

    Form about 70g of meatball mixture onto the sticks to make a popsicle.

  • 2.

    Gently brush with oil and start to grill, turning constantly to reach a charred but beautiful exterior.

  • 3.

    Towards the end, gently brush the lemongrass purée over the satay constantly to glaze the meatballs.

  • 4.

    While the satay is grilling, dress the herbs in the shoyu vinaigrette with the sesame seeds. Set aside.

  • 5.

    Peel honey mango and slice. Sprinkle with sugar and caramelise on grill or flat top.

  • 6.

    Pour salsa verde on plate.

  • 7.

    Place honey mango on plate.

  • 8.

    Place herb salad on mango.

  • 9.

    Place satays on plate.

  • 10.

    Drizzle lemongrass creme fraiche around freely.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Grenache and Other Reds are the best wines to pair with Korean Meatballs (Dumpling on a Stick).


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