Korean Spaghetti And Meatballs Recipe

Name: Korean Spaghetti And Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
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.
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.
4
Cook noodles according to package instructions, drain, and return to warm pot. Toss noodles with sauce and remaining 1 cup kimchi.
5
Divide noodles among 4 bowls, top with meatballs, and sprinkle with remaining 1/4 cup green onions and the sesame seeds.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Korean Spaghetti And Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Spaghetti And Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions