How to Cook Lamb Lionshead Meatballs and Ginger Scallion Buttered Noodles

The most dramatic, tender, and tastiest meatball you’ll ever have. They're not made of actual lion meat but are said to resemble the head and mane of a lion because they're just so big. As I just said before, dramatic.
Music: Alec’s Lounge by Phorhead
Ingredients
2 lbs ground lamb
1 block tofu, cumbled
4 water chestnuts, peeled and minced
Bunch of parsley, minced
Nappa cabbage, minced
Scallions, minced
Ginger and garlic, grated
Light soy sauce
5 spice
Ground cumin
Broth
Ginger
Scallions
Chicken Powder and water, or prepared stock
Directions
Mix all the meatball ingredients and flavoring elements together and form large fist sized meatballs (or as large as you can manage without the falling apart)
Fry at 375º only until browned
Poach the fried meatballs in broth for 45 minutes
Serve

[@guillermocortes3783]

“I only need a therapist. I don’t have one.” I love it. 😂😂

[@KimberleyGraceLi]

That is such an Asian blurp

[@Getatron]

While I really enjoy and appreciate your usual voiceover, the not insignificant level of rambly chaos in this clip was simply delightful. More of both, though, please and thank you.

[@zayasmith1184]

Dude tofu in the meatballs... Genius!!! The expansion n flavor suction

[@PaolaCarlos]

I discovered you through reels, but your energy and your delicious food made you stand out from other "reel creators" I've seen and im so glad i found your longer video, these are golden!! You're amazing really

[@leighannunderwood3714]

I always click IMMEDIATELY when I get the notification that you have shared 😃 Thanks for making my day!!!

[@T3haw3som3g33k]

Those graters are actually typically only used for veggies like daikon, ginger, and other grind able vegetables. The metal or sharksin oroshigane are used to grate wasabi normally, but you could also use them to grate anything else.

[@CoralCrayon]

I love watching your videos while I cook and glancing over every now and then while I listen, It's nice. Feels like someones cooking with me in the kitchen.

[@supermegaawesomeultragal7820]

As usual, so amazing! I MUST try! And I LOVE water chestnuts! But I've never seen them fresh. And even now, I have a very difficult time even finding them canned. I have to expand my search area. Thank you for this!

[@ikyiAlter]

I just love you. 😂 Greatest personality.

[@snore9154]

The slow mo shots dude, definitely a great touch where you used them. I honestly thought you were going to add the meatballs on top of the noodles 😆

[@nukeumami5737]

I thought the same thing lol

[@odes729]

thanks for showing the world the different side of the asian food culture !! i miss dim sum, i moved to a different area out of toronto and it lacks multicultural. i crave comfort food alllll the time! ( even just a dish of garlic yu choy, or red sausage..)

[@exalt.]

Lmao the correction from calling a “grater” great to fantastic is on point

[@cameronbaydock5712]

I read the comment first and couldn’t wait to watch the moment. Hilarious. The opposite is appropriate when describing fans.

[@ioannbashlii230]

You are one of the few people who can genuinely show that food is really tasty by simply eating it. It stands out so much amongst cringiest reactions to homemade food :D

[@生まれ変わった宮本]

I really like the oil filtering part. It's a good idea to save oil to use 2-3 days.

[@olas5165]

Love watching your videos! Always learn so much. Thanks for all of your hard work! ❤️

[@madelinejones9745]

Looks so delicious 😋 also next level of meatballs, will try, thank you Chef👍

[@cavalcadeoffood]

As always, so much food wisdom shared! In Polish cooking we always use eggs to bind ground meat, but the idea of a corn starch slurry instead really intrigues me - I will try it. And thank you for not knowing whether or not the meatballs are a Keto thing. Noodles + butter = love. Thanks, Chef!!

[@austinpruyne8337]

Legit the only account I have the notifications on for. Love the video!

[@imintheraindripdripdrop]

I've really lived my whole ass life eating and loving canned water chestnuts since I was wee. And now, I have a side quest of my own. I need to try them fresh, something I didn't even know about till now

[@ReubenNinan]

Love the long form vides. Super fun, educational, and entertaining!

[@cat.gatito]

even though i can never bring myself to cook with this much effort i love watching your videos so much.

[@Kumurajiva]

Hey chef, you might have a singing career awaiting you, you have a golden voice,

[@colef2345]

I know this is off topic but can you make a video about how you take care of your wooden cutting board? I’ve had one for a decade and every time I cut fruit on it it tastes like the garlic from 7 years ago. Pls help.

[@daisyrosario3438]

You don't need a therapist! You need your culinary genius! Be strong!😘

[@kimchikat2169]

Had this video before breakfast ! Having a good laugh with good food is the best way to start your day! Even if it’s just via video!

[@joonjoon2368]

Great video. I would really like to see a vegan/vegetarian alternative version too.

[@PCDisciple]

love when you remember how good it was and just go off on it lol. haven't tried lamb meatballs but I'm gonna at least use the water chestnuts and tofu for my next batch of pork lion's head. cheers sir, subbed

[@ioannaboti]

I’m just now realizing I don’t think I have ever seen water chestnuts whole/not canned. Sidenote, I grew up thinking that they were called “no-goes” because when I was a toddler and tried them, my mom said based on my facial expression they were a no go. I responded, “i LOVE no-goes!” And no one corrected me until I was a teenager.

[@hamishmccolm6870]

Your humour was shining through in this video. You're hilarious

[@matthewcleghorn9371]

Never seen fresh water chestnut before. Amazing.

[@michaelpenkalski3287]

Just finished serving this up for dinner. Kinda had to improve. Pork instead of lamb (I can almost always find it but not today). Wanted to try an ingredient I'd never used before and subbed garlic stems for scallions and garlic. Didn't salt it enough so hubby suggested making a dipping sauce with chopped Thai chilies and fish sauce. It wasn't completely to the recipe but OMG we're totally making this again!

[@michaelpenkalski3287]

Update: Worked tofu into my Mom's Italian meatball recipe and they've remained wonderfully tender the next day.

[@chaseemills]

You can gladly throw me around. 😏 Love the deep frying tips! I’m so bad at it.

[@liamwinning860]

Another great long form vid, love it 🙌

[@popperez7185]

I was wondering the same thing about a beyond vegan version as you were making this in the beginning. Definitely going to try this out today

[@NeedToKnow1947]

The tips in this were gold 😍 many thanks 😊

[@adventuresona700dollarhard5]

Let’s stop calling people who eat nothing but dishes like butter noodles, picky. Unless someone has a medical diagnosis that is associated with eating the same foods over and over, let’s call them what they are: Bland and unadventurous eaters. I’m not afraid to call them out, whether they’re kids, or my older brother. God Bless the parents who push their kid’s palate, and encourage them to try new things. Those parents, and the rest of us who spend time combing the internet and books for new recipes and hard to find ingredients? We’re the picky ones. ❤️

[@flavoredchin]

Okay, weirdly enough, I've been cooking for close to a decade now, and I've never actually made buttered noodles. So you managed to teach someone a very basic skill, lmao.

[@parisamonazahian5987]

This looks so good!! I so would love to try ur food one day. Should be doable one day since you are so nearby.

[@badnoodlez]

Very nice. I want to try a hybridization between Chinese and Italian recipes. Also: lamb is life. Bleet!

[@RomanBishop2K]

Hey I know this video went out 4 days ago but I’m hoping you can answer this for me, where did you get your wok/pan and where did you get the deep induction stove. Love your videos man, they keep me happy. ❤️

[@Tenzinnoryangshawavlog]

I love your videos

[@Nightcapstories]

Love a good 獅子頭 meatball. Bravo!

[@dingsbums7]

Thanks for the video. What kind of wok hob do you use? And where do you buy your spices? Greetings from Berlin, Germany.

[@yvonneanderson8064]

Yummy!! Amazing chef

[@tynishaharris535]

Oknthis is a noob question, but I noticed the water on the wok beaded. Then you put it in the oven. Is that seasoning it? If so how long and what temp?

[@tynishaharris535]

@@jonkung awesome thanks for the reply!!

[@MrPraty186]

"i only need a therapist. I don't have one" had me on th floor 😂😂😂 give this man a podcast please! PS: the garlic trick was very useful.

[@生まれ変わった宮本]

I really like your style ang cooking. Greetings from India🙏 Edit: New in here😅

[@duskalaway5053]

I love how normal/average he is in his videos. It's more like a 50/50 split of a commentary and cooking video.

[@Oisin2]

5:42 "...ginger scallion butter...which as it turns out, is really fun to throw around - just like you" HOT DAYUM

[@dzulkar9umar]

nice..! thanks for the recipe Jong Kun chan.. now i can make it like in Food Wars anime.

[@Msvalexvalex]

You lifted that lid like a pro! 😅

[@applecake6373]

These are the pre recorded videos right? Cus hes going somewhere I think

[@tiotisdale]

Love pineapple boss and that shirt looks great on you

[@Jjkkhgjnnhhhfyjn]

where did u buy the clever knife

[@karlid88]

Food is partly therapy for me, but I suppose garlic would suffice too. That deep fry was oilp0rn

[@T3haw3som3g33k]

Does anyone know what that wok burner's called or where to find one? It looks super useful.

[@ladywoodelf]

Also- can you pre cook these, freeze and then reheat?

[@alvinko47]

Where can I buy the electric stove for round bottom woks?!!? I didn't even know they exist!

[@gee_emm]

Looks so good. Really looking forward to the vegan version as I’m trying to cut down, yadda yadda. Every time I cook Beyond or vegan meat, though, I end smothering it with garlic and oyster sauce. Actually, I kind of smother everything with garlic and oyster sauce. (I’m a bad girl. I have issues.) What do you do with your waste oil BTW? Apparently pouring it down the sink is strictly verboten.

[@mico666_..]

“Why did I lift the lid like that”? 😂

[@MTMyTails]

What is the brand of the induction wok cooker? I'm looking to buy one

[@sierrahorvath5697]

Lmao “it’s really greaaaaa ugh fantastic”

[@kaalatita2397]

Top quality commentary 😂

[@Amesjpere175]

Nice

[@luisorozcocardenas1383]

“Its really fun to throw around, just like you”. Oh…😻 ~

[@Marmaduke_Jones]

I love the freestyling commentary lmao

[@reaperdeath667]

Omg I never knew about the Steel trick I'll have to try that

[@candicewebb3304]

You crack me up ...and you don't have to be that gorgeous 🥰

[@doremifasolatido111]

I love your vids ❤️

[@genevieve3589]

How often do you re use your frying oil?

[@Draaza]

That lowkey slamdown on keto fans 😂

[@JohnGrit]

where is your restaurant? I want to come eat!!😊

[@sierrahorvath5697]

I am so excited for you to try a vegan version please do!

[@ladywoodelf]

Eastern Market? Are you located in Metro Detroit then?

[@vincentiusjason3867]

"Its easy to turn around, just like you :)" yes please 😫

[@casandrapizano3379]

I add a lil bit of everything but the bagel seasoning to my butter noods.

[@kevinzaragcaoili142]

Chef jon kung his a chief and handsome .... Gosh marry me 😀😀😀 big fan big fan

[@fusefire3]

Where did you get the wok?

[@thewayfaringgoblin4544]

Have you tried Vegemite butter noodles?

[@reggie3445]

Thanks!

[@akv2831]

I am 100% wanting to the listen but the diacord of the backing music is creating such unease I'm gonna head out Keep making lully stuff❤

[@Lostadvent]

I'm also trying to adapt this to a vegan recipe for a friend, I recommend TVP!!!!

[@babiskissanis2367]

he can throw me around any time he wants :P :P

[@Lostadvent]

Wooooooh Yeahh babyyyyy

[@Ngagne1]

What tank up is that?

[@Loki-pz1uk]

I wonder if I tried this with impossible meat if id still need to deep fry…. 🤔 probably try it both ways to see what happens lol

[@feliciaking7555]

Cant wait for the vegan one.

[@sinclairbowman92]

Does anyone know that wok burner he’s using?

[@ayitzdustin]

How would it taste if you mixed the lamb and pork? 🤔

[@ayitzdustin]

@@jonkung good to know. I love lamb, but Laotion cooking doesn't use a whole lot of it.

[@genevieve3589]

Please make a holiday dinner video

[@JazzRoyalty]

Sweet I N T E N S E N E S S * ~ *

[@SuitedCynic]

Being healthy and a 32 y.o. young dad (yes, my little boy is the cutest, objectively) - can I still sign up at make-a-wish to have you cook a meal for me? tyvm, I appreciate that :)

[@MHTakaoka]

Both lions head video you question something around the pot🤣. this one it’s lifting the lid, and the last one you question why your pouring your stock with the container in the pot.

[@rican24m]

♥️♥️♥️

[@shivyy0438]

Omg I miss going on your lives every morning🥲

[@bered4894]

2:18 I just thought about that a youtube cook said run your knife under water and your fingers under it but it sounded fake

[@Fernando_Ruiz23]

bruh i’m so hungry now

[@cidd5677]

Berry's is the best. I grew up in Detroit and my Arab grandmother wouldn't buy meat from anywhere else

[@R0FLC4T5]

Really fun to throw around, just like you Chef...please 😵

[@bered4894]

4:17 canola oil is nearly as expensive as olive oil in europe rn🙃