Gochujang-Sesame Glazed Bison Meatballs
with Fried Egg, Charred Veggies and Scallion Rice
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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
1 tbsp
Sesame Seeds
(Contains Sesame)
¼ cup
Panko Breadcrumbs
(Contains Wheat May contain Gluten)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Gochujang
(Contains Wheat, Soy May contain Egg, Crustaceans, Fish, Milk, Gluten, Wheat, Tree nuts, Soy, Sulphites, Mustard, Sesame)
2 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
- 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.
