Soy sauce balls are a staple of Korean dishes and are often a part of any Korean-inspired meal.
They’re made with fermented soy beans, sugar, and spices and are usually cooked with cornstarch and salt.
Here’s how to make your very own Soy Sauceballs with no oil, oil-free, oil substitute, and no butter.1.
Preheat oven to 350°F.2.
In a large bowl, combine the soy sauce, sugar & garlic and salt, soy sauce ball mix, cornstarchs oil, and egg whites.3.
Add oil and stir to combine.
Add the soy balls, and stir until combined.5.
Add cornstix & soy sauce mixture to bowl and stir again to combine to form a dough.6.
Roll the dough into a ball and place on a baking sheet.
Place in oven and bake for 15-20 minutes or until the soyballs are firm and golden brown.
(If you want to make a thicker, creamier version of the recipe, simply spread the cornstills on top of the dough.
Serve the soy sauces with rice or noodle, rice and soy sauce soup, rice with soy sauce noodles, rice & soy sauces, soy & pork sauce, soy chicken, soy rice, soy soup, & soy chicken.8.
To prepare soy sauce gravy, melt 1 tbsp of butter in a skillet and add soy sauce & sugar.
Heat until a thick gravy is thickened. Serve.