By Mid-October. Halloween approaches and with it the annual gochugaru pumpkin seeds — my Korean-American October tradition, now in its fourth year. The seeds are simple: pumpkin seeds roasted with gochugaru, sesame oil, and salt. The result is addictive: crunchy, spicy, nutty. I make a batch every October and eat them throughout the month, the Korean spice on the American vegetable, the fusion snack that is my October.
James and I went to the Korean adoptee meetup together this week — his second time. The group is preparing for a November cooking session where we will make tteokguk together, the rice cake soup that is traditionally made at New Year but that we are making in November because our calendar is not traditional and our New Year is every time we gather. I volunteered to lead the tteokguk session.
The move date is in two weeks. The Fremont apartment is empty and waiting. James painted the bedroom (a project that took three days because he is meticulous). I organized the kitchen shelves (a project that took two days because the Korean-Taiwanese pantry requires strategic placement: gochugaru at eye level, five-spice within reach, shared soy sauce in the center). The kitchen is ready. The life is ready. The moving is the next step.
Saturday: Bellevue. Karen made her beef stew. I brought gochugaru pumpkin seeds and jangjorim (soy-braised eggs). David ate five pumpkin seeds and said, "These are addictive." Yes, Dad. Korean spice does that. The addiction is the point.
The jangjorim I brought to my parents’ house that Saturday — soy-braised eggs, savory and quietly addictive — reminded me of how much I love a dish that does its work through patience and salt and a slow reduction of something sweet. These plum pork meatballs are the weeknight version of that same instinct: bold, saucy, a little spicy, with bok choy and zucchini tucked in the way the Fremont kitchen’s new pantry will tuck gochugaru at eye level — essential, within reach, exactly right. It’s not jangjorim, but it speaks the same language, and after a month of moving boxes and October rituals, that language is the one I want at the table.
Plum Pork Spicy Meatballs with Bok Choy and Zucchini
Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min | Servings: 4
Ingredients
- For the meatballs:
- 1 lb ground pork
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes (or 1 tsp gochugaru)
- 1/4 tsp black pepper
- 1 egg
- 1/4 cup panko breadcrumbs
- For the plum sauce & vegetables:
- 1/3 cup plum sauce or plum jam
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce or sriracha
- 1 tsp sesame oil
- 2 tsp cornstarch dissolved in 2 tbsp water
- 2 heads baby bok choy, halved lengthwise
- 1 medium zucchini, sliced into half-moons
- 1 tbsp neutral oil (for the pan)
- Sesame seeds and sliced green onion, for garnish
Instructions
- Make the meatballs. In a large bowl, combine ground pork, garlic, ginger, green onions, soy sauce, sesame oil, red pepper flakes, black pepper, egg, and panko. Mix until just combined — do not overwork. Roll into 1 1/2-inch balls (about 18–20 meatballs).
- Brown the meatballs. Heat neutral oil in a large skillet or wok over medium-high heat. Add meatballs in a single layer and cook, turning occasionally, until browned on all sides and cooked through, about 10–12 minutes. Transfer to a plate and set aside.
- Mix the sauce. In a small bowl, whisk together plum sauce, soy sauce, rice vinegar, chili garlic sauce, and sesame oil. Set aside.
- Cook the vegetables. In the same skillet over medium-high heat, add bok choy cut-side down. Cook undisturbed for 2 minutes until lightly charred. Add zucchini and stir-fry together for 2–3 minutes until just tender.
- Bring it together. Return meatballs to the skillet. Pour the plum sauce over everything and stir gently to coat. Add the cornstarch slurry and cook, stirring, for 1–2 minutes until the sauce thickens and becomes glossy.
- Serve. Plate over steamed rice or noodles. Garnish with sesame seeds and sliced green onion. Serve immediately.
Nutrition (per serving)
Calories: 380 | Protein: 24g | Fat: 22g | Carbs: 21g | Fiber: 2g | Sodium: 820mg