A dang food blog

Reviewing: Beef bulgogi meatballs with roasted carrots Ginger rice and Sriracha Crema Here's what you get: Carrot  Scallion  Ginger  Ground beef  Sriracha  Sesame seed  Sour cream  Not used: Bulgogi sauce  Panko bread crumb  Jasmine rice  Substitutes:  Avocado oil  Brussel sprouts The vegetables: The oven was preheated to 425 degrees  Instead of making a jasmine rice I decided to add some brussel sprouts. The brussel sprouts and carrots were tossed with the scallion whites, avocado oil, sesame seeds and minced ginger. These were roasted for 25 minutes. The protein: The meatballs were prepped earlier the day using the bulgogi sauce recipe I came up with. It can be found  here The meatballs were put into the oven 10 minutes after the vegetables have been roasting. So everything would be complete at the same time. Once they were done the meatballs were rolled in the remaining home made bulgogi sauce as the...

Reviewing: Pork bulgogi meatballs with carrots & zucchini over rice  1 serving prepared - heavily modified  Here's what you get: Zucchini Ground pork Sesame oil Sriracha Scallions Shredded carrot Jasmine rice Sesame seeds Extras: Homemade bulgogi sauce  GF pretzel crumbs  Honey  Tamari Not pictured/used: Bulgogi sauce Panko bread crumbs Ginger (I didn't receive any) Lime     (I didn't receive any) The rice: This went on first. I cooked 1/4 cup of dry rice in 1/2 cup of water with avocado oil and rice vinegar for 15 minutes. The protein: The meatballs were prepared a few hours before dinner.  I had to substitute with my own bulgogi sauce and gf pretzel crumbs in place of the panko. These were mixed and set to rest in the fridge. The bulgogi sauce is the same as a previous recipe I made with the addition of pear. Check this out:  the Colonel's original recipe Total cook time on the meatballs was 12...