Korean Spaghetti and Meatballs Recipe – Sunset Magazine

Name: Korean Spaghetti and Meatballs Recipe – Sunset Magazine
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

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Korean Spaghetti and Meatballs with kimchi and soy sauce—spicy and invigorating, perfect for a quick weeknight dinner.

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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