Korean Barbecue-Style Meatballs – Mushy is Not Tender

When it comes to cooking, there is no better teacher than a tragic failure, which is how I learned not to use too much raw ginger in a marinade for meat. I don’t remember exactly when I became aware of this issue, but it was a long time ago, and probably involved watching pieces of meat mysteriously...to read the rest of Chef John's article about Korean Barbecue-Style Meatballs please follow this link to become a member.)

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