A Korean street food favourite, wanja kkochi are made by kneading finely minced beef with soy sauce, garlic and sesame oil into small balls threaded onto skewers. Grilled over charcoal and kept lean, they make a heart-friendly kebab option.
Knead the minced beef, soy sauce, crushed garlic, sesame oil, spring onion and black pepper together in a deep bowl for 5 minutes until sticky.
Roll the mixture into 3 cm balls and thread them onto soaked skewers, then chill in the fridge for 15 minutes.
Grill the skewers over charcoal, turning occasionally, for 12 minutes until browned on all sides. Sprinkle over the toasted sesame seeds and serve.
Don't forget to soak the skewers in water before grilling, or they may char. Allergens: contains sesame, soy.
If you don't have a charcoal grill, a cast-iron pan on high heat works too, though it lacks the smoky aroma.
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