Korean Meatball Rice Bowls *

For Meatballs:

1 pound ground turkey
1 egg
2 Tbsp soy sauce, divided
4 cloves garlic, minced
1 Tbsp finely chopped ginger
4 Tbsp gochujang, divided
1/2 cup breadcrumbs
2 green onions, thinly sliced
2 Tbsp cilantro, roughly chopped
2 Tbsp honey
1 Tbsp rice wine vinegar
1 Tbsp toasted sesame seeds

For Vinaigrette:

2 Tbsp rice wine vinegar
1 Tbsp kimchi brine
1/4 cup kimchi, drained and diced
2 Tbsp soy sauce
2 Tbsp toasted sesame oil
1/4 cup EVOO
2 Tbsp honey
2 garlic cloves, minced
1 Tbsp ginger, grated
2 Tbsp toasted sesame seeds

For Herb Salad:

2 ups mixed greens
1/4 cup cilantro leaves
4 green onions, thinly sliced
2 persian cucumbers, thinly sliced
1 asian pear, thinly sliced (or a pink lady apple)
2 cups cooked white rice

Meatballs:  Heat oven to 350.  Line a baking sheet with parchment paper.  In large bowl, combine ground turkey, egg, 1 Tsp soy sauce, garlic, ginger, 2 Tbsp gochujang, breadcrumbs, green onions and cilantro.  Carefully combine everything with your hands until ingredients are evenly mixed.  Form the mixture into meatballs about 1 1/2 inch in diameter, about 2 heaping Tbsp each.  If meat mixture is too moist to hold ball shape, add additional bread crumbs 3-4 Tbsp at a time until consistency is right.  Combine remaining 2 Tsp gochujang, remaining 1 Tbsp soy sauce, honey and rice wine vinegar in a small bowl, toss the meatballs into the sauce and place onto baking sheet.  Bake 20-25 minutes.  Remove from oven and sprinkle with toasted sesame seeds.  

Vinaigrette:  Whisk all ingredients together and set aside.  

Salad:  Combine salad ingredients in a large bowl

Assembly:  Portion rice into equal amounts in 4 bowls.  Add equal amounts of the salad and meatballs.  Drizzle with vinaigrette and serve immediately.  Serve additional kimchi on the side.  

Serves 4