Combine all the meatball ingredients till combined. Shape into palm-size balls, each roughly weighing about 15-20g.
250 g Beef Mince, 1 tbsp Salt, 1 tbsp White Pepper, 1 tbsp Cumin Powder, ½ tbsp Red Chilli Flakes, 1 tbsp Light Soy Sauce, 1 tbsp Dark Soy Sauce, ½ tbsp Sesame Oil, 1 tbsp Spicy Kalbi Sauce, 1 tbsp White Sesame Seeds, 75 g Scallions
Heat oil in a large saucepan over medium-high heat. Sear meatballs until browned on all sides. Remove from pan and set aside.
1 tbsp Cooking Oil
In the same pan, add a little more oil if needed, saute garlic (and chilli flakes if using) for 1-2 minutes until fragrant.
2 cloves Garlic, ½ tbsp Red Chilli Flakes*
Then add in sliced onions and cook for 3-5 minutes until golden. Season with Togarashi and salt.
1 Onion, 1 tsp Togarashi Japanese Chilli Pepper, ½ tsp Salt
Stir in Spicy Kalbi Sauce and toss in the browned meatballs.
2 tbsp Spicy Galbi Sauce
Add water, give it a little stir, then cover and simmer for 15 minutes until the meatballs are cooked through and the liquid has reduced into a thick sauce. You may need more water if the pan gets dry.
½ cup Water
Stir in Honey and Scallions. Serve hot over rice.
1 tbsp Honey*, Scallions
Notes
Depending on the brand of Galbi marinade/sauce you are using, you may not need to use chilli flakes if it's already spicy enough. Same with sweetness and you may not need as much honey to balance the heat. Alternatively, you may need more of either ingredient - it all depends on the brand you are using! (I used the Daesang Hot & Spicy Galbi Marinade and it's got quite a fiery touch to it where no addition of chilli flakes are required.)
I tend to keep my meatball sizes small because it's easier to cook that way. If your meatballs are large in size, it would take longer cooking times.
You can premake the meatballs and freeze them up to 3-4 months. This would save you a lot of prep time!