Plant Power Bulgogi Balls

Directions Print

1. Preheat oven to 350°F.
2. Place "meatballs" in a small oven-safe pan and pour over gochujang sauce, roll to coat.
3. Cover and bake for 10 minutes, then remove cover and bake for another 5 minutes until heated through.

For the slaw:

1. In a medium stainless steel bowl, add vegenaise, lime juice and a pinch of salt, whisk to combine.
2. Add in sliced pickled ginger, shredded cabbage, sliced jicama & chopped cilantro. Mix well with a gloved hand and set aside.

For the rice:

1. Heat a medium sauté pan over medium high heat with 1 teaspoon of blended oil.
2. Add prepared rice blend to pan and toss until hot – about 3 minutes.

For the sauce:

1. In a small mixing bowl, add boom boom sauce and chili crisp paste together until smooth.

To assemble:

1. Lay down warmed rice blend, top with glazed meatballs, top with jicama slaw and drizzle with crisp aioli. Garnish as needed.