Monday, July 2, 2018

Korean Meatballs & Noodles

Yield: 4 Servings


  • 1 lb ground beef
  • 1 1/2 tbsp honey
  • 1 tsp ground pepper
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1/3 cup peeled & chopped pear
  • 1/4 cup chopped onion
  • 1/2 tbsp grated fresh ginger
  • 3 tbsp soy sauce
  • 2 cloves garlic, minced, divided
  • 1 lb. ground beef
  • 1 large egg, beaten
  • 1/3 cup bread crumbs
  • 6 ounces udon noodles
  • 2 tbsp gochujang


  1. In a food processor, combine the honey, pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce, and half the garlic.  Pulse until well blended.
  2. In a bowl, combine the mixed ingredients with the beef.  Add the eggs and bread crumbs and mix well.  Form into 1 1/2 inch meat balls, and arrange on a baking sheet lined with aluminum foil.
  3. Bake at 450°F for 20 minutes.
  4. While meatballs are baking, bring a large pot of water to a boil.  Add the noodles and boil for 5 minutes.  Reserve 2/3 cup of the noodle water and then drain the pasta.
  5. When the meatballs are done, transfer the to a separate dish and scrap the pan juices into a skillet.  Add the reserved garlic and cook over medium heat.  Add in the gochujang and reserved noodle water, and whisk together.  Simmer until it begins to thicken.
  6. Add the noodles to the skillet and toss together.  Add the meatballs and stir to ensure they get covered in the sauce.
  7. Transfer to plates and serve hot.
Adapted from the NY Times.

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