A Korean street-food favorite, wanja kkochi is made by kneading finely ground beef with soy sauce, garlic, and sesame oil, shaping it into small balls, and threading them onto skewers. The meatballs are cooked on a charcoal grill and described as a heart-friendly kebab option because they are made with lean meat.
In a large bowl, knead the ground beef, soy sauce, crushed garlic, sesame oil, scallions, and black pepper for 5 minutes, until sticky.
Roll the mixture into balls 3 centimeters in diameter and thread them onto the soaked skewers. Refrigerate for 15 minutes.
Grill the skewers over charcoal for 12 minutes, turning occasionally, until browned on all sides. Sprinkle with toasted sesame seeds and serve.
Remember to soak the skewers in water before placing them on the grill, or they may burn. Allergens: contains sesame and soy. Additional allergen check: check the product label for a gluten statement on soy sauce. Ingredients may vary by product.
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