Peel the skin of the daikon with a peeler. Use a box grater and grate the daikon. You can also cut them into large chunks and put them in a food processor (not a blender, because blender will overprocess the daikon) and give them a pulse a few times until they are finely chopped. Don't overprocess into a mush however
Toss with about 1/2 teaspoon of salt and let them sit for 15 minutes while you prepare other things
After 15 minutes, the salt has drawn out some liquid from the daikon. Squeeze out the excess liquid. You don't have to squeeze too hard. We still want some moisture in the veggies so the meatballs won't be dry, we just don't want too much moisture
Prepare other things:
Soak the mung bean noodles in warm water until they are soft. Cut into smaller pieces
Finely chop the green onion and cilantro leaves. Finely grate the ginger
Put everything together:
In a large mixing bowl, add ground pork and the seasoning ingredients. Stir with a chopstick in one direction until it forms a sticky paste consistency. Then add the rest of the ingredients.
Mix it again to make sure all are evenly combined
You can cover and keep this in the fridge for about a day if not using right away. The longer you keep them in the fridge, the veggies may make the meatballs softer because more liquid is drawn out from the veggies. So I don't recommend keep it for more than a day
Frying:
Preheat oil in a skillet, about 1 inch deep over medium heat. If you have an instant-read thermometer, 300 F (150 C) is perfect
Now use your hand to scoop up some meatball paste
Then squeeze the paste so it comes out in between your thumb and index finger and put it on a spoon. Make sure you squeeze it hard so the meatball paste is dense and round.
First frying:
Put the meatballs in the oil. The oil won't be sizzling hot at this point. Just keep shaping the meatballs with your hand and put them in the oil. You need to cook this in batches. About 15-20 meatballs per batch is reasonable, depending on how large your skillet is. You don't want to cook too much per batch as the oil temperature will drop too much. Once the amount of meatballs you want to fry are in, increase the temperature up a notch to let them fry gently until just lightly golden brown. The meatballs aren't fully cooked yet at this point. You don't want them to fry too dark in this first round of frying
You can finish frying the rest of the meatballs. Put them on absorbent paper towel.
Second frying:
Let the oil come up to 300 F (150 C) again. Put the meatballs back in, in batches, and let them fry again until nicely golden brown this time. The outside is crisp, but the inside is still tender and juicy. This may only take a minute or so. Remove from the oil and place on absorbent paper towel
To serve:
Serve them warm
How to store:
Leftovers can be kept in air-tight container for 2-3 days. Simply reheat in microwave until heated through, which may take only few seconds on high power
For longer storage, let the meatballs cool down completely. Store the meatballs in freezer-friendly bag, push all the air out and seal. They can be kept frozen for about a month. Simply thaw overnight in the fridge. You can reheat in the microwave or reheat at 320 F (160 C) in air fryer if you have one for 5 minutes or so or until heated through