Korean kimchi invigorates a standby weeknight dinner. Bring the pasta water to a boil while you make the meatballs.
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
How to Make It
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.
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 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.
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 1/4 cup green onions and the sesame seeds.
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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.
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