Lunch: Korean Cheeseburger Macaroni

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.

This recipe includes superfoods such as:

Kimchi

Health benefits of Korean Cheeseburger Macaroni

Besides beneficial bacteria, kimchi is also a great source of beta-carotene, calcium, iron and vitamins A, C, B1 and B2. Kimchi and is full of probiotics which balance our pH level and ward off yeast infections and UTIs.

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

Instructions

In small bowl, stir together mayonnaise and gochujang; set aside.
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.
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.
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.
Top with kimchi. Drizzle with gochujang mayonnaise. Sprinkle with green onions.

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