Yellow and White Hare Meat Balls
A traditional Korean dish featuring hare meat as the main ingredient, prepared as two varieties: yellow fried rabbit meatballs and white steamed rabbit meatballs. The dish presents a striking yellow-and-white color contrast, a balanced sweet-and-salty flavor, and a smooth, fragrant character.
Ingredients
Net hare meat (take 350 g and mince it; mince the remaining 350 g separately)
700 g
Eggs (separate yolks and whites for use)
2
Soaked wood ear mushrooms
25 g
Spinach (cut into segments)
50 g
Daylily flowers
25 g
Bread (soaked in water until loose, then squeezed to remove moisture)
75 g
Soy milk
250 ml
Flour (35 g for stir-frying the sauce, the rest for coating)
75 g
Salt
5 g
Monosodium glutamate
3 g
Ground white pepper
2 g
Soy sauce
15 g
Scallion segments
15 g
Minced ginger
10 g
Chicken broth
150 ml
Soybean oil (for frying hare meat balls; actual consumption 50 g)
500 g (actual use 50 g)
Chicken fat
25 g
Cilantro segments
25 g
Pine mushrooms (diced)
10 g
Sesame seeds (roasted)
15 g (roasted)
Onion (peeled, cut into shreds, fried in oil until cooked)
1
Instructions
1
Make the yellow hare meat balls
Remove the fascia from the net hare meat. Take 350 g of hare meat and mince it, then place in a porcelain bowl. Add salt, a cornstarch slurry, and a pinch of clear water, and stir until evenly mixed. Add 2 egg yolks, minced ginger, and monosodium glutamate, and stir into a paste. Squeeze the mixture into 10 walnut-sized hare meat balls.
2
Fry the yellow hare meat balls
Heat soybean oil in a wok to about 60% hot. Drop the meat balls in one by one and fry until golden yellow, then transfer to a colander to drain the oil.
3
Make the white hare meat balls
Soak the remaining 350 g of net hare hind leg meat in clear water, lift out, drain well, and chop into a mince. Soak the bread in water until loose, then squeeze out the moisture. Peel the onion, cut into shreds, and fry in 50 g of soybean oil until cooked. Place into another large bowl, beat in 2 egg whites and mix. Add chicken fat to taste, salt, and ground white pepper, stir until evenly mixed, then shape into 10 white hare meat balls.
4
Steam the hare meat balls
Place the fried hare meat balls in a bowl and add chicken broth and soy sauce. Place the white hare meat balls in another bowl and steam in a steamer until fully cooked.
5
Sauce for the fried hare meat balls
Heat a wok, pour in the original juices from steaming the hare meat balls, then add scallion segments, soy sauce, chicken broth, daylily flowers, diced pine mushrooms, wood ear mushrooms, and spinach segments. Bring to a boil, thicken with a thin starch slurry, drizzle with melted chicken fat, and pour over the fried hare meat balls.
6
Plate the dish
Remove the white hare meat balls and arrange them on the other side of the plate.
7
Sauce for the white hare meat balls
Heat 50 g of soybean oil, stir-fry 35 g of flour until cooked, pour in the soy milk and chicken fat, and stir until evenly combined. Pour in chicken broth and bring to a boil, then add sugar and monosodium glutamate and simmer until thickened. Sprinkle with sesame seeds and pour over the white hare meat balls.
8
Finish
Place cilantro segments in the middle of the plate as a divider and serve.
