Korean meatballs with sauce (Wanja)

Mince the garlic and green onions.

In a bowl, combine ground beef with the minced garlic and green onions.

Add sugar, soy sauce, sesame oil, and ground black pepper to the beef mixture.

Mix all the ingredients together thoroughly until well combined.

Spread flour on a large plate. Take small portions of the meat mixture and roll them into bite-sized balls.

Gently toss the meatballs on the floured plate to coat them evenly.

In a separate bowl, crack two eggs, add a couple pinches of salt, and whisk well to make an egg wash.

Heat cooking oil in a large skillet over medium heat.

Dip the floured meatballs into the egg wash, then place them in the hot skillet.

Pan-fry the meatballs in batches, turning them occasionally, until they are golden brown and cooked through.

Once cooked, remove the meatballs from the skillet and set them on a serving plate.

In a small saucepan, combine water, soy sauce, oyster sauce, sugar, and apple cider vinegar.

Add potato starch to the saucepan and turn on the heat.

Cook over medium heat, stirring constantly, until the sauce thickens and bubbles, about 5 minutes.

Turn off the heat and stir in a small amount of sesame oil.

Pour the sauce into a dipping bowl and serve.

In another small pan, combine chicken broth, soy sauce, and oyster sauce.

Add potato starch and stir to combine.

Cook over medium heat, stirring until the sauce thickens, about 3 minutes.

Turn off the heat and add a drop of sesame oil.

Pour into a dipping bowl and serve with the meatballs.