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1
Quick Pickled Carrots - In a large bowl, stir the sugar and salt into the vinegar until completely dissolved.
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2
Add the julienned carrots and cover tightly with plastic wrap.
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3
Let the carrots marinate for at least 30 minutes at room temperature or refrigerate overnight.
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4
Soak six 10-inch bamboo skewers in water for 20 minutes; drain.
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5
Meanwhile, in a medium skillet, heat 2 tablespoons of the vegetable oil.
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6
Add the garlic, chiles and shallot and cook over moderate heat until softened, about 3 minutes.
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7
Add the rice wine and bring to a boil.
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8
Stir in the tomato sauce and simmer, stirring occasionally, until thickened, about 10 minutes.
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9
Stir in 1 tablespoon of the fish sauce.
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10
In a large bowl, gently mix the ground pork with the onion, water chestnuts, cornstarch, chopped cilantro, kimchi, soy sauce, pepper, sesame oil, beaten egg mixture and the remaining 1 teaspoon of vegetable oil and 2 1/2 tablespoons of fish sauce.
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11
Using moistened hands, roll the mixture into 30 meatballs.
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12
Thread the meatballs onto the skewers and refrigerate until chilled.
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13
Light a grill.
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14
Lightly brush the meatballs with vegetable oil and grill over a hot fire until browned and cooked through, about 10 minutes.
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15
Halve the rolls lengthwise without cutting all the way through.
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16
Halve the meatballs, stuff them into the rolls and spoon the tomato sauce over them.
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17
Top with the Quick Pickled Carrots and cilantro sprigs and serve with hot sauce.
