Korean-Style Meatballs,

These tasty meatballs and dipping sauces from Everyday Korean by Kim Sunée and Seung Hee Lee are perfect for nibbling while watching the 23rd Olympic Winter Games, starting Thursday in Pyeongchang, South Korea. Round out your feast with a Korean beer (such as Hite) or soju (such as Jinro), a Korean spirit traditionally distilled from rice that you can use in place of vodka in many cocktails. —Alison Ashton

BULGOGI MEATBALLS

Traditional bulgogi is a Korean barbecue favorite of marinated thinly sliced beef that's grilled or stir-fried. Here, those flavors are incorporated into prep-ahead meatballs to serve with lettuce leaves or steamed rice. You could also make sliders to serve on toasted mini buns with grated cheddar cheese, mayonnaise and mustard in a delicious fusion of Korean and American flavors. In a large bowl, whisk together ¼ cup low-sodium soy

sauce, 3 Tbsp dark brown sugar, 3 Tbsp minced green

onion, 2 Tbsp minced garlic, 2 Tbsp toasted sesame oil,

2 tsp fish sauce (or additional soy sauce), ¾ tsp freshly ground black pepper and ¼ Asian pear (or Bosc or Bartlett pear), grated. Add 1⁄3 cup panko breadcrumbs,

1 lb ground beef (preferably chuck and short rib), 1 lb

ground pork or veal and 1 large egg, lightly beaten; mix just until combined (do not overmix). Cover; refrigerate 30 minutes and up to 2 hours.

Preheat oven to 425°F. Form meat mixture into 40–50 mini meatballs or about 18 slider patties; place on a baking sheet. Bake 18–20 minutes for meatballs (20–22 minutes for sliders) or until golden and cooked through but still tender, turning the pan halfway through cooking time. Garnish with toasted sesame seeds, if desired. Serve with Soy-Vinegar Dipping Sauce and spicy Ssamjang. Makes 40–50 meatballs or 18 sliders.