Beef Bulgogi Meatballs with Roasted Carrots, Ginger Rice & Sriracha Crema

Ingredients

• 12 oz Carrots (Trimmed, peeled, and cut diagonally into ½-inch-thick pieces)
• 2 Scallions (Whites minced; greens thinly sliced for garnish)
• 1 thumb Ginger (Peeled, minced or grated; divided between the rice and meatballs)
• 0.75 cup Jasmine rice
• 10 oz Ground beef
• 0.25 cup Panko breadcrumbs
• 8 tbsp Bulgogi sauce (Use 1 tablespoon in the meatball mixture and the remainder to coat the cooked meatballs)
• 2 tbsp Sour cream
• 1 tsp Sriracha (Add to taste)
• 1 tbsp Sesame seeds (Use as much as desired for garnish)
• 2 tsp Vegetable oil (For roasting the carrots and cooking the ginger and rice)
• 1.25 cup Water (For cooking the rice; use 2¼ cups for 4 servings)
• Salt (Use as directed and to taste; the source specifies ¾ teaspoon for the meatball mixture)
• Black pepper (To taste)

Steps

1. 1

   Adjust the oven racks to the top and middle positions and preheat the oven to 425°F. Wash and dry all produce. Trim, peel, and cut the carrots diagonally into ½-inch-thick pieces.

2. 2

   Place the carrots on a baking sheet. Toss them with a drizzle of the vegetable oil and a pinch of salt and black pepper. Roast on the top rack for 20–25 minutes, until browned and tender.

3. 3

   While the carrots roast, peel and mince or grate the ginger. Trim and thinly slice the scallions, separating the whites from the greens, then mince the scallion whites.

4. 4

   Heat a drizzle of the vegetable oil in a small pot over medium-high heat. Add half of the ginger and cook for about 1 minute, until fragrant.

5. 5

   Stir the jasmine rice, 1¼ cups water, and a pinch of salt into the pot. Bring to a boil, then cover and reduce the heat to low. Cook for 15–18 minutes, until the rice is tender. Keep covered off the heat until ready to serve.

6. 6

   While the rice cooks, combine the ground beef, minced scallion whites, panko breadcrumbs, remaining ginger, and 1 tablespoon of the bulgogi sauce in a large bowl. Season with salt and black pepper; the source specifies ¾ teaspoon salt for 2 servings.

7. 7

   Form the beef mixture into 1½-inch meatballs and place them on a second baking sheet. Bake on the middle rack for 14–16 minutes, until browned and cooked through.

8. 8

   Meanwhile, combine the sour cream and sriracha to taste in a small bowl. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.

9. 9

   When the meatballs are done, carefully transfer them to a second large bowl. Add the remaining bulgogi sauce and toss to coat.

10. 10

    Fluff the rice with a fork and taste, seasoning with additional salt if desired. Divide the rice between plates and top with the roasted carrots, bulgogi meatballs, and any sauce remaining in the bowl.

11. 11

    Drizzle the sriracha crema over the plates. Garnish with the sliced scallion greens and as many sesame seeds as desired, then serve.

Notes

The recipe lists allergens including wheat, soy, sesame, and milk. For four servings, use 2¼ cups water for the rice, 2 tablespoons bulgogi sauce in the meatball mixture, and 1½ teaspoons salt in the meatball mixture.

Nutrition per serving

• main
• Korean-inspired
• East Asian
• oven-roasted
• high-protein
• contains-dairy
• contains-wheat
• contains-soy