- In a large bowl, combine minced pork thoroughly with soy sauce, sesame oil, corn flour, salt and white pepper. Add minced mushrooms, carrots, garlic and shallots. Mix thoroughly until well combined. Marinate the meatball mixture in the refrigerator for at least 3 hrs or best, overnight.
- Remove from the refrigerator and mix again. Using hands, press the mixture together so that the ingredients will bind well. Preheat oven with fan at 205°C. Place aluminium foil over baking tray and lightly oil the surface of the aluminium foil. Roll meatball mixture into balls of 3-4cm in diameter and place onto the well-oiled aluminium foil. Bake for 20-25 mins until browned.
- While baking the meatballs, mix together kimchi, yellow onion, fried tofu, enoki mushrooms, spring onions, gochujang, sugar, salt and water into a pot. Over medium heat, bring the stew to boil. Then, bring down to low heat and allow to simmer for 15 mins. Remove meatballs from the oven and add into the stew. Continue to simmer for 1 min.
- Ladle kimchi meatball stew into serving bowls and top with an egg yolk. Garnish with spring onions and sesame seeds. Serve hot with steamed rice.