Gochujang-Sesame Glazed Bison Meatballs

Name: Gochujang-Sesame Glazed Bison Meatballs with Fried Egg, Charred Veggies and Scallion Rice
Yield: 2
Cuisine: Korean
Ingredients: 250 g Lean Ground Bison; 2 unit(s) Egg; ¾ cup Jasmine Rice; 200 g Mixed Mushrooms; 113 g Sugar Snap Peas; 56 g Carrot, julienned; 2 unit(s) Green Onion; 9 g Sesame Seeds; ¼ cup Panko Breadcrumbs; ¼ cup Vegetarian Oyster Sauce; 2 tbsp Gochujang; 2 tbsp Seasoned Rice Vinegar; 2 tbsp Unsalted Butter*

with Fried Egg, Charred Veggies and Scallion Rice

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A sultry glazed job on lean ground bison meatballs, oven charred veggies and a quick carrot pickle top fragrant steamed scallion rice will have you salivating before your plate even hits the table.Sweet, smokey, spicy and saucy, a real tours de force of flavors!

Allergens:

Egg

•Sesame

•Wheat

•Soy

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time

Cooking Time

DifficultyMedium

Ingredients

serving amount

250 g

Lean Ground Bison

2 unit(s)

Egg

(Contains: Egg)

¾ cup

Jasmine Rice

200 g

Mixed Mushrooms

113 g

Sugar Snap Peas

56 g

Carrot, julienned

2 unit(s)

Green Onion

9 g

Sesame Seeds

(Contains: Sesame)

¼ cup

Panko Breadcrumbs

(Contains: Wheat May contain traces of: Gluten)

¼ cup

Vegetarian Oyster Sauce

(Contains: Soy May contain traces of: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)

2 tbsp

Gochujang

(Contains: Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)

2 tbsp

Seasoned Rice Vinegar

(Contains: Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

Nutrition Values

Calories940 kcal

Fat40 g

Saturated Fat18 g

Carbohydrate98 g

Sugar21 g

Dietary Fiber5 g

Protein42 g

Cholesterol310 mg

Sodium2020 mg

Trans Fat0.5 g

Potassium1250 mg

Calcium200 mg

Iron9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Medium Non-Stick Pan

•Baking Sheet

•Medium Bowl

•Parchment Paper

Cooking Steps

Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
Remove from heat. Set aside, still covered.

Heat a medium non-stick pan (large for 4 ppl) over medium-high heat.
When hot, add sesame to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
While seeds toast, combine carrots, vinegar, and 2 tsp sugar in a medium bowl. Season with salt and pepper, then toss to coat.

Trim, then halve snap peas.
Cut mushrooms into 1/2-inch pieces.
Add snap peas, mushrooms and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
Roast in the bottom of the oven, stirring halfway until golden brown and tender-crisp, 12-14 min.

Line a baking sheet with parchment paper.
Combine panko and half the oyster sauce in a large bowl. Add bison and half the sesame seeds. Season with salt and pepper, then combine.
Roll mixture into 10 (20) equal-sized meatballs. Arrange meatballs on the prepared baking sheet.
Bake in the middle of the oven until golden brown and cooked through, 10-12 min.

When meatballs are almost done, reheat the same pan from step 2 over medium-low. When hot, add 1 tbsp (2 tbsp) butter and swirl pan, until melted.
Crack in two (four) eggs.
Season with salt and pepper, then sprinkle remaining sesame seeds overtop.
Pan-fry, covered, until egg white is set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
Transfer to plate and cover to keep warm.

Reheat same pan over medium. When hot, add 1 tbsp (2 tbsp) butter and swirl pan until melted. Add half the oyster sauce, gochujang , __water and ___ tsp sugar. Stir to combine, then remove from heat.
Add meatballs to sauce, stir to coat.
Fluff rice with fork, then stir in half the green onions.
Drain carrots, discarding pickling liquid.
Divide rice, meatballs, veggies and pickled carrots between plates.
Sprinkle remaining green onions overtop.