Korean Meatball Ramen
SERVES 2 // READY IN 20 MINS // 515 CALS
This Korean Meatball Ramen is a quick and delicious way to bring bold flavours to your weeknight dinner. Juicy beef meatballs are simmered in a spicy, garlicky broth, with sriracha and ginger adding an extra kick. Combined with rice noodles, edamame, and a squeeze of lime, this high-protein, low-carb meal is finished with a touch of kimchee for that authentic Korean tang. Ready in just 20 minutes, it’s a vibrant and satisfying dish that’s perfect for a cosy night in.
Korean Meatball Ramen
SERVES 2 // READY IN 20 MINS // 515 CALS
INGREDIENTS
250g (9oz) minced (ground) beef 5% fat
half a tsp chilli powder
1 tbsp tomato paste
half a tsp garlic paste
500ml (2 cups) chicken stock, fresh or made with 2 cubes
1 heaped tsp garlic paste
1 heaped tsp ginger paste
10g (2 tsp) sriracha hot sauce
80g (3oz) edamame beans (soya beans)
2 spring (green) onions
90g (2 nests) rice noodles
1 lime
2 tbsp kimchee
DIRECTIONS
STEP 1
Place the minced beef in a mixing bowl, breaking it up with your fingers. Add the chilli powder, tomato paste and half tsp of garlic paste to the minced beef. Season liberally with salt and pepper. Knead the mixture together with your hands until thoroughly combined. Then divide into 8-10 small meatballs.
STEP 2
Heat the chicken stock in a large saucepan with the garlic paste, ginger paste and sriracha. When it starts to boil, gently drop in the meatballs one at a time.
STEP 3
Reduce the heat to a simmer and cook for 5 minutes. Add the edamame or soya beans and simmer for a further 5 minutes, or until the edamame are cooked with a bite and the meatballs are cooked through.
STEP 4
Add the spring (green) onions and rice noodles and simmer for a further 2 minutes.
Remove from the heat, then add the juice of the lime.
STEP 5
Divide the ramen between two bowls and add a tbsp of kimchee to each. Serve.
NUTRITIONAL INFO (PER SERVING)
515 CALS // 58G PROTEIN // 9G FAT // 51G CARBS