Korean Spaghetti and Meatballs

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

Step 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

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

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

Cook noodles according to package instructions, drain, and return to warm pot. Toss noodles with sauce and remaining 1 cup kimchi.

Step 5

Divide noodles among 4 bowls, top with meatballs, and sprinkle with remaining 1/4 cup green onions and the sesame seeds.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 503Calories from Fat 58

% Daily Value *
Total Fat 33g51%

Saturated Fat 7.8g39%
Cholesterol 70mg24%
Sodium 736mg31%
Total Carbohydrate 20g7%

Dietary Fiber 3.1g13%
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Korean Spaghetti and Meatballs