Dinner Tonight: Ssamjang pork meatballs

Try these meatballs in a lettuce cup with rice and kimchi or served straight-up with some grilled vegetables.

nytimes.com April 15, 2025 Ssamjang Pork Meatballs Armando Rafael for The New York Times. Food Stylist: Samantha Seneviratne. Recipe by Samantha Seneviratne | Total time: 30 minutes Sweet and spicy ssamjang is a Korean sauce, mostly used for grilled dishes. Made with slow-fermented soybean paste, it's salty and pungent and adds quite a bit of flavor, perfect to spruce up some ground pork for a quick, weeknight meatball. You can buy it in the Asian grocery section or make your own. Try these meatballs in a lettuce cup with rice and kimchi or served straight-up with some grilled vegetables. View this recipe → Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account. Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Dinner Tonight from The New York Times. To stop receiving Dinner Tonight, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018