I learned this trick for juicy meatballs from my grandmother.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Sip and Feast | 2023-05-04 14:30:21 |  220,111 Views |
Spaghetti and meatballs – the 1 ingredient you should NEVER leave out
Just Recipes / Getty Images
It has been more than ten years since my halmuni (grandmother in Korean) passed away and more than two years since I lived with her. Still I hear her voice often especially when I am cooking. She lived with us and spent most of her day in her garden and kitchen where I often lingered.
"Cover the gochujang with the foil so it doesn't oxidize. Always press the kimchi under the juice before putting it back in the fridge. A little sesame oil will bring any banchan back to life." I'm a better cook because of her. And I make the juiciest meatballs—any kind really—because of one thing she told me every time she made mandu (Korean dumplings): "The onions need to be grated."
