Korean Spaghetti and Meatballs
Korean kimchi invigorates a standby weeknight dinner. Bring the pasta water to a boil while you make the meatballs.
How to Make It
Step 1
1
In a bowl, mix 2 tbsp. soy sauce, 1 tbsp. each vinegar and sesame oil, 1/4 cup green onions, and the bread crumbs and ground beef. Finely chop 1/4 cup kimchi and add to beef mixture. With wet hands, form meatballs the size of ping-pong balls.
Step 2
2
Heat vegetable oil in a large nonstick frying pan over medium-high heat. Add meatballs and cook, turning, until well browned and cooked through, about 12 minutes. Lift meatballs to a rimmed baking pan, cover with foil, and keep warm.
Step 3
3
Meanwhile, combine remaining 1 tbsp. soy sauce, 2 tbsp. each vinegar and sesame oil, and 1/4 cup each green onions and kimchi juice. Stir in chili garlic sauce.
Step 4
4
Cook noodles according to package instructions, drain, and return to warm pot. Toss noodles with sauce and remaining 1 cup kimchi.
Step 5
5
Divide noodles among 4 bowls, top with meatballs, and sprinkle with remaining 1/4 cup green onions and the sesame seeds.
Ingredients
3 tablespoons reduced-sodium soy sauce, divided
3 tablespoons unseasoned rice vinegar, divided
3 tablespoons toasted sesame oil, divided
10 to 12 green onions, sliced on the diagonal (about 3/4 cup), divided
2 tablespoons fine dried bread crumbs
1 pound ground beef chuck
1 jar (14 to 16 oz.) spicy kimchi, drained (reserve 1/4 cup juice) and coarsely chopped (about 1 1/4 cups), divided
1 tablespoon vegetable oil
1 tablespoon Asian chili garlic sauce
8 ounces pad Thai noodles (rice-stick noodles)
1 tablespoon toasted sesame seeds
Directions
Step 1
1
In a bowl, mix 2 tbsp. soy sauce, 1 tbsp. each vinegar and sesame oil, 1/4 cup green onions, and the bread crumbs and ground beef. Finely chop 1/4 cup kimchi and add to beef mixture. With wet hands, form meatballs the size of ping-pong balls.
Step 2
2
Heat vegetable oil in a large nonstick frying pan over medium-high heat. Add meatballs and cook, turning, until well browned and cooked through, about 12 minutes. Lift meatballs to a rimmed baking pan, cover with foil, and keep warm.
Step 3
3
Meanwhile, combine remaining 1 tbsp. soy sauce, 2 tbsp. each vinegar and sesame oil, and 1/4 cup each green onions and kimchi juice. Stir in chili garlic sauce.
Step 4
4
Cook noodles according to package instructions, drain, and return to warm pot. Toss noodles with sauce and remaining 1 cup kimchi.
Step 5
5
Divide noodles among 4 bowls, top with meatballs, and sprinkle with remaining 1/4 cup green onions and the sesame seeds.
Search All of Sunset's Recipes
The Latest
9 Travel Trends You Have to Pay Attention to in 2025
