Korean Meatball Rice Bowls with Kimchi Sour Cream Sauce

INGREDIENTS

500 g

lean ground beef

green onions, chopped

1/4 cup

breadcrumbs

garlic cloves, minced

egg, lightly beaten

1 tsp

sesame oil

1/2 tbsp

grated fresh ginger

1/2 tsp

each of salt and freshly ground black pepper

Glaze:

2 tbsp

hoisin sauce

2 tbsp

honey

1 tbsp

soy sauce

1 tsp

Sriracha

Kimchi Sour Cream Sauce:

1/4 cup

kimchi

1/2 cup

sour cream

4 cups

broccoli coleslaw mix*, mixed with 3 Tbsp rice wine vinegar

1 cup

jasmine rice, cooked according to package instructions

Sesame seeds, for garnish

Green onions, sliced, for garnish