Total Time
35 Mins
Yield
Serves 4

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

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.

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Ratings & Reviews

Horribly Greasy

RobinCandace
October 02, 2016
THREE tablespoons of sesame oil!!??? Usually, one uses sesame oil as an accent, with maybe one teaspoon in a recipe. I made this recipe following the directions and the result was something that was so oily and greasy that we could hardly eat it. Threw out the leftovers. Also very high in calories and fat.