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Korean Cheeseburger Macaroni

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  • 30 min prep time
  • 55 min total time
  • 12 ingredients
  • 5 servings
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No need to go out to a Korean restaurant or burger joint for dinner – get the best of both worlds with this fun fusion skillet.

Ingredients

1/2
cup mayonnaise
1
tablespoon gochujang paste
1
tablespoon butter
1
cup spicy kimchi, chopped
1
lb lean (at least 80%) ground beef
2
cups milk
1
cup hot water
1
box Hamburger Helper™ cheeseburger macaroni
5
eggs
1
tablespoon toasted sesame oil
1
tablespoon reduced-sodium soy sauce
2
green onions, thinly sliced on the bias

Steps

  • 1 In small bowl, stir together mayonnaise and gochujang; set aside.
  • 2 In 12-inch nonstick skillet, melt butter over medium-high heat. Add kimchi; cook 4 to 6 minutes, stirring frequently, until browned on edges. Transfer to small bowl; cover and keep warm.
  • 3 In same skillet, cook beef over medium-high heat 4 to 6 minutes, stirring frequently, until thoroughly cooked; drain. Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 6 minutes, stirring occasionally.
  • 4 Stir; make 1 indention in mixture with spatula; crack 1 egg in indention. Repeat 4 times, spacing around pan. Drizzle eggs with sesame oil and soy sauce. Cover and simmer 11 to 13 minutes or until egg yolks are firm, not runny.
  • 5 Top with kimchi. Drizzle with gochujang mayonnaise. Sprinkle with green onions.
  • 1 In small bowl, stir together mayonnaise and gochujang; set aside.
  • 2 In 12-inch nonstick skillet, melt butter over medium-high heat. Add kimchi; cook 4 to 6 minutes, stirring frequently, until browned on edges. Transfer to small bowl; cover and keep warm.
  • 3 In same skillet, cook beef over medium-high heat 4 to 6 minutes, stirring frequently, until thoroughly cooked; drain. Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 6 minutes, stirring occasionally.
  • 4 Stir; make 1 indention in mixture with spatula; crack 1 egg in indention. Repeat 4 times, spacing around pan. Drizzle eggs with sesame oil and soy sauce. Cover and simmer 11 to 13 minutes or until egg yolks are firm, not runny.
  • 5 Top with kimchi. Drizzle with gochujang mayonnaise. Sprinkle with green onions.

Expert Tips

Can’t take the heat? Look for mild kimchi. It’s not quite as pretty as the spicy, red version, but it still delivers tart, umami flavors and crunch.

Gochujang paste is a spicy, fermented Korean condiment made from chiles, rice and soybeans that gives this recipe a nice depth and kick.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
585.4
Calories from Fat
350
% Daily Value
Total Fat
49.1g
76%
Saturated Fat
12.2g
61%
Trans Fat
1/2g
Cholesterol
275.3mg
92%
Sodium
637.5mg
27%
Total Carbohydrate
8.3g
3%
Dietary Fiber
1.3g
5%
Sugars
5.9g
Protein
26.2g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
2.20%
2%
Calcium
17.80%
18%
Iron
16.80%
17%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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