Korean Spaghetti and Meatballs

Source: Sunset

Yield: 4 servings


  • 3 tablespoons soy sauce, divided
  • 3 tablespoons unseasoned rice vinegar, divided
  • 3 tablespoons toasted sesame oil, divided
  • 10-12 green onions, sliced on the diagonal (about ¾ cup), divided
  • 2 tablespoons fine dried breadcrumbs
  • 1 pound ground beef chuck
  • 1 jar (14 to 16 ounces) spicy kimchi, drained (reserve ¼ cup juice) and coarsely chopped (about 1¼ cups), divided
  • 1 tablespoon each vegetable oil and Asian chili garlic sauce
  • 8 ounces pad Thai noodles (rice-stick noodles)
  • 1 tablespoon toasted sesame seeds


In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon each vinegar and sesame oil, ¼ cup green onions, and the bread crumbs and ground beef. Finely chop ¼ cup kimchi and add to beef mixture. With wet hands, form meatballs the size of ping-pong balls.
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.
Meanwhile, combine remaining 1 tablespoon soy sauce, 2 tablespoons each vinegar and sesame oil, and ¼ cup each green onions and kimchi juice. Stir in chili garlic sauce.
Cook noodles according to package instructions, drain, and return to warm pot. Toss noodles with sauce and remaining 1 cup kimchi.
Divide noodles among 4 bowls, top with meatballs, and sprinkle with remaining ¼ cup green onions and the sesame seeds.

Nutrition Information

Per serving: 503 calories, 290 calories from fat; 28g protein; 33g fat, 3.8g saturated fat; 2g carbohydrates, 3.1g fiber; 736g sodium, 70mg cholesterol.