Magazine article Sunset

Korean Spaghetti and Meatballs

Magazine article Sunset

Korean Spaghetti and Meatballs

Article excerpt

KOREAN SPAGHETTI and MEATBALLS  SERVES 4/35 MINUTES  Korean kimchi invigorates a standby weeknight dinner. Bring the pasta water to a boil while you make the meatballs.   3 tbsp. reduced-sodium soy sauce, divided  3 tbsp. unseasoned rice vinegar, divided  3 tbsp. toasted sesame oil, divided 10 to 12 green onions, sliced on the    diagonal (about 3/a cup), divided  2 tbsp. fine dried bread crumbs  1 lb. 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 tbsp. each vegetable oil and Asian    chili garlic sauce  8 oz. pad Thai noodles (rice-stick noodles)  1 tbsp. 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. … 
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