Firecracker Meatball Bowls

Ingredients

• 2 bundles scallions, sliced
• 2 thumbs ginger (or an equivalent amount of ginger paste)
• ¾ lb ground beef
• ¾ lb ground pork
• ½ cup panko breadcrumbs
• 8 tsp (2⅔ tbsp) soy sauce
• 1 tsp Korean chili flakes (gochugaru) - Note: this ingredient is critical
• 1 lb fresh green beans
• Olive oil, salt, and pepper for roasting green beans
• Jasmine or white rice
• 2 tbsp sesame seeds (optional)

Sauce:

• 4 tbsp mayo
• 4 tbsp sour cream
• 4 tsp honey
• 4 tsp soy sauce
• 2 tsp sriracha

Directions

1. Adjust oven racks to top and middle positions. Preheat oven to 425° degrees. Lightly oil a baking sheet (or line with parchment paper).
2. Set rice to cook. (Don't forget! I always forget.)
3. Slice the scallions, separating whites from greens. Peel and mince the ginger (if using fresh).
4. Combine ground beef, ground pork, panko, ginger, scallion whites, and 8 tsp soy sauce. Form in 1½-inch balls. Place on oiled/parchment-papered baking sheet.
5. On a second baking sheet, toss green beans with a drizzle of oil, salt, and pepper.
6. Roast meatballs on middle rack and green beans on top rack for 14-16 minutes.
7. Make the sauce by combining all ingredients (sriracha to taste).
8. Divide rice, meatballs, and green beans between bowls or plates. Drizzle sauce over meatballs. Garnish with scallion greens, sesame seeds, and chili flakes to taste.

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Original Recipe: HelloFresh

Posted by Emilee

Edited by Piera

Beef Bulgolgi Bowls

Ingredients

• 2 bundles scallions
• 4 tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 cucumbers
• 8 oz shredded carrots
• 1 1/4 lb ground beef (or steak, sliced)
• 8 oz bulgogi sauce (aka Korean barbecue sauce)
• 1/4 cup sour cream
• 2 tsp sriracha (or more to taste)
• jasmine or white rice

Directions

1. Set rice to cook.
2. In a medium bowl, combine:
3. 2 tbsp white wine vinegar
4. sugar
5. pinch of salt
6. Using a peeler, shave cucumber lengthwise into ribbons. Toss ribbons into the vinegar mixture. Set aside, tossing occasionally until ready to serve.
7. Thinly slice the scallions, separating whites from greens.
8. Heat a drizzle of oil in a large pan over medium heat. Sauté carrots until tender. Transfer to plate or small bowl.
9. Heat another drizzle of oil in the same pan over medium heat. Add scallion whites and cook until fragrant, about 1 minute. Add beef. Cook until browned and cooked through, breaking into pieces.
10. Meanwhile, in a small bowl, combine sour cream and sriracha. Stir in small amounts of water until mixture reaches drizzling consistency.
11. Add remaining vinegar (2 tbsp) to browned beef, cook 30 seconds. Add bulgogi sauce. Bring to a simmer then immediately remove from heat.
12. To assemble bowls: rice, beef, carrots, cucumber (removed from excess liquid), sriracha crema drizzle, and scallion greens.

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Original Recipe: adapted from HelloFresh
Posted by Emilee