Prep:<\/strong><\/p>\n Adjust racks to top and middle positions and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n Trim, peel, and cut carrots<\/strong> on a diagonal into \u00bd-inch-thick pieces. Toss on a baking sheet with a drizzle of oil<\/strong> and a pinch of salt<\/strong> and pepper.<\/strong><\/p>\n Roast on top rack until browned and tender, 20-25 minutes.<\/p>\n Roast carrots:<\/strong><\/p>\n While carrots<\/strong> roast, peel and mince or grate ginger.<\/strong> Trim and thinly slice scallions,<\/strong> separating whites<\/strong> from greens,<\/strong> mince whites.<\/strong><\/p>\n Cook rice:<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a small pot over medium-high heat. Add half the ginger,<\/strong> cook until fragrant, 1 minute.<\/p>\n Stir in rice,<\/strong> 1\u00bc cups water,<\/strong> and a pinch of salt.<\/strong> Bring to a boil, then cover and reduce heat to low. Cook until rice<\/strong> is tender, 15-18 minutes.<\/p>\n Keep covered off heat until ready to serve.<\/p>\n Form & bake meatballs:<\/strong><\/p>\n While rice<\/strong> cooks, in a large bowl, combine beef, scallion whites, panko,<\/strong> remaining ginger,<\/strong> and 1 TBS bulgogi sauce.<\/strong> (You\u2019ll use the rest of the bulgogi sauce<\/strong> in the next step.) Season with \u00be tsp salt<\/strong> and pepper.<\/strong><\/p>\n Form into 1\u00bd-inch meatballs<\/strong> and spread out on a second baking sheet.<\/p>\n Bake on middle rack until browned and cooked through, 14-16 minutes.<\/p>\n Mix sriracha<\/span> & coat:<\/strong><\/p>\n Meanwhile, in a small bowl, combine sour cream<\/strong> with Sriracha<\/strong><\/span> to taste. Add water<\/strong> 1 tsp at a time until mixture reaches a drizzling consistency.<\/p>\n Once meatballs<\/strong> are done, gently transfer to a second large bowl, add remaining bulgogi sauce<\/strong> and toss to coat.<\/p>\n Finish & serve:<\/strong><\/p>\n Fluff rice<\/strong> with a fork, taste and season with salt<\/strong> if desired.<\/p>\n Divide rice<\/strong> between plates and top with carrots, meatballs,<\/strong> and any bulgogi sauce<\/strong> from bowl. Drizzle with creamy Sriracha.<\/strong> Garnish with scallion greens<\/strong> and as many sesame<\/strong> seeds<\/strong> as you like. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Roasted Carrots, Ginger Rice & Creamy Sriracha Yield: 2 Servings Savory-sweet Korean-style bulgogi glaze and fluffy, ginger-scented jasmine rice. As a bonus, there\u2019s a side of roasted carrots and a drizzle of creamy Sriracha on top of rice. 12oz carrots \u00becup jasmine rice 4oz bulgogi sauce 1TBS sesame seeds 1thumb ginger 2scallions 10oz ground beef \u00bccup panko breadcrumbs 1\u00bdTBS sour cream 1tsp sriracha salt & pepper 2tsp cooking oil 1TBS butter Prep: Adjust racks to top and middle positions…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/04\/MeatballBulogogiSauceServe.jpg?resize=300%2C171\")
<\/p>\n