Yields Serves 4 Total Time 35 mins
AuthorAngela Brassinga

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.

Korean Spaghetti and Meatballs

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