In essence, this Korean rib recipe is LA galbi with my own modifications. Although many Koreans have praised it, I’m not sure if they were genuinely complimentary or simply trying to be polite. Although you could use a stovetop in its place, it’s more enjoyable to use a portable or tabletop stove for this. Serve alongside rice, kimchi, garlic, etc. Sprinkle sesame seeds on top.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound extra-lean ground beef
- 1 medium onion, chopped
- 3 ½ cups water
- 3 cups dried rotini pasta
- 1 (26 ounce) jar spaghetti sauce
- 1 cup chopped red bell peppers
- 1 cup sliced mushrooms
- 1 cup shredded mozzarella cheese
- salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add water, pasta, and spaghetti sauce to the skillet and bring to a boil, about 5 minutes. Cover and reduce heat to low. Simmer, stirring occasionally, for 15 minutes.
- Add bell peppers and mushrooms to the skillet and cook for 5 minutes.
- Sprinkle with mozzarella cheese, season with salt and pepper, and serve.
Nutrition Facts
| Calories | 504 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 5 g |
| Protein | 27 g |
| Saturated Fat | 8 g |
| Sodium | 673 mg |
| Sugars | 14 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Super tasty
I agree with previous review- this is bland and needs help. Maybe add red pepper flakes and certainly garlic. Both will help the sauce. IMO, ground beef is always bland and you must season it aggressively and caramelize it by browning it in the skillet by itself and then adding onion, otherwise the water in the onion prevents browning. Instead, you get steamed ground beef, which has a lot less taste. I also like to boost any jarred spaghetti sauce with fresh herbs. Good luck!
8.17.22 I thought the flavor was bland (used a jar of Classico roasted garlic sauce), so I did add a number of traditional Italian seasonings and a fair amount of salt and pepper. That helped but really wasn’t a game changer for me, still thought the flavor ended up weak. I found the timing just about spot on, this really is super easy to make, and it yields a boatload of pasta! It was OK, but doubtful I’ll make again. Thanks for sharing your recipe.