3 packs of Shin Ramyun
1 lb. ground beef
½ c. panko bread crumbs (optional)
3 green onions (thinly sliced, divided)
1 egg
2 cloves garlic (minced)
2 tsp. sesame oil (divided)
Red pepper flakes
Kosher salt
Freshly ground black pepper
Vegetable oil (for skillet)
2 tsp. minced ginger
3/4 c. low sodium chicken broth
½ c. low sodium soy sauce
¼ c. brown sugar
2 tbsp. hoisin
Sesame seeds (for garnish)

1. Combine the ground beef, panko bread crumbs (optional), about half green onions, eggs, garlic, and 1 teaspoon sesame oil.
2. Season with red pepper flakes, salt, and pepper, then mix until well combined
3. Form the meatballs by scooping a tablespoon of the mixture and then roll them into balls
4. In a large skillet, add a thin layer of vegetable oil in medium-high heat
5. Add meatballs and sear until each sides develops a crust, about 2 minutes per side
6. Remove meatballs from the skilled, and add remaining sesame oil
7. Stir in ginger and cook until fragrant, about 30 seconds
8. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer
9. Return meatballs to the skillet and cover it with a lid. Cook until meatballs are cooked through about 10 minutes more
10. Cook ramyun noodles in a large pot, drain the water, and add to the meatballs.