For key visual step-by-step photos, refer to the body of the blog post.

• Add the partially frozen beef into a stand mixer bowl fitted with a paddle attachment/flat beater.
• Turn the mixer on low and let the meat start to break up.
• In a separate bowl, combine the ALSA baking powder, fish sauce, potato starch, sesame oil, sea salt, sugar, garlic powder, onion powder, white pepper, sand ginger powder and water and give it a stir.
• Next, add the seasonings into the beef and continue to mix for another 2-3 minutes.
• Increase the speed to medium and continue to beat until long strands start to form, another 3-4 minutes.
• Note: the meat will work up the sides of the bowl -- stop and scrape the mixture periodically.
• Continue to beat and increase to high speed, until the meat becomes a stiff paste, is light pink and when scraped with a spatula, has an elastic "bounce" to it. (When you gently slap the meat with a spatula, it bounces back and doesn't thud).
• Fill a large pot of water and add ice cubes, green onion/scallions and smashed ginger.
• Use an ice cream scoop to form the beef balls (or take a small portion of the mixture and use your hands to form a ball by squeezing the meat in your fist through the index finger, middle finger and thumb).
• Lightly wet your hands to smoothly form the beef ball and place directly into the ice water.
• Continue with the remainder of the meat mixture.
• Transfer the pot with the beef balls over to the stove and bring it up to a rolling boil.
• Cook the beef balls for 8-10 minutes, until they float are fully cooked.
• Skim off any scum that floats to the surface.
• Drain the beef balls into a colander and rinse them under cold water.
• Transfer the beef balls to an ice bath and let them cool completely.
• Once cool, remove the beef balls and pat dry with paper towel.
• At this point, they're ready to serve, or freeze for later.