How to make pork meatballs with a rich perilla leaf aroma using 600g of pork hind leg meat

Pork hind leg meat is a great ingredient to use when making holiday foods or side dishes because it is inexpensive yet highly nutritious. According to a video from the YouTube channel 'Ttangkkeut Maeul Im Seonsaeng' (released on September 14, 2026), you can make pork meatballs with a rich perilla leaf aroma using 600g of hind leg meat, which can be purchased for less than 700 won per 100g. The video contains the secret to using cost-effective hind leg meat to create a soft texture that is just as good as beef meatballs.

The key to vegetable preparation and meat dough is moisture control

The first step in determining the taste of the meatballs is preparing the vegetables. When using meat and vegetables together, the vegetables must be prepared first. Finely mince 100g of onion and 50g of carrot; however, care must be taken because mincing the onion for too long can cause water to form. If the dough becomes too watery, you can adjust it by adding a little powder. To add a spicy kick and cut through the greasiness of the meat, prepare 1 Cheongyang chili pepper (red chili) and 2 green chili peppers. Additionally, to remove the pork odor and enhance the flavor, prepare 5 to 6 perilla leaves and 1 green onion, finely sliced. For the green onion, use about half of a thick green onion and slice it thinly into quarters.

For the meat dough, prepare 600g of pork hind leg meat. In the video, the meat is ground directly from whole pieces, and if using fresh meat, the blood is lightly wiped off before use. When adding seasoning to the meat, add 1 tablespoon of brewed soy sauce, 2 tablespoons of minced garlic, 1 teaspoon of ginger syrup, 1/2 teaspoon of pepper, 1½ tablespoons of sesame oil, and 1 teaspoon of salt. In particular, when using pork, it is a characteristic to add plenty of pepper.

200g of tofu should be used after being squeezed dry. Season the tofu with a pinch of salt and 2/3 teaspoon of sesame oil. If you want the dough to be sticky and have a chewy texture, you must knead the meat sufficiently; if the proportion of tofu is too high, it may lack stickiness, so adjustment is necessary. The prepared tofu is squeezed in a cheesecloth to remove moisture and then mixed into the meat dough. Add the prepared green onion, perilla leaves, chili peppers, and carrots, then add 1/3 teaspoon of salt and mix well to complete the dough.

Know-how for coating with egg wash and shaping

Using egg wash is important to increase the completeness of the dough. Prepare 4 eggs, but use one yolk separately. If you use the egg wash after straining it through a sieve once, you can make it much softer. After seasoning the egg wash slightly, mix in the prepared meat dough and stir well as if removing air. This way, when the meatballs are shaped, the whites do not separate or the shape does not break apart, and it stays well-maintained.

After shaping the meatballs, coat them with flour (or starch powder, or pancake powder). To save time, the video uses a method of spreading flour on a plate and rolling the meatballs while flipping them to shape them. It is fine to shape the meatballs slightly larger than beef meatballs.

Golden-brown frying and storage methods

Pour an appropriate amount of oil into a pan and adjust the heat so it is not too high. Place the meatballs one by one and fry them until golden brown. Since they are coated in egg wash, the key point is to fry them carefully so they do not burn. The finished meatballs taste clean when served with a vinegar soy sauce containing sliced onions. The video explains that adding onion to the vinegar soy sauce helps keep the taste clean.

If making a large quantity for the holidays, it is convenient to fry the meatballs in advance, store them in the freezer, and reheat them whenever needed. The recipe in the video is characterized by the aroma of perilla leaves harmonizing with the taste of the meat to produce a soft texture without any odor. In particular, the scent of perilla leaves is strongly felt every time you eat, and various textures and flavors harmonize.