1. Preheat oven to 400°F or heat a non-stick skillet over medium heat.

2. In a large bowl, mix ground meat, breadcrumbs, egg, garlic, ginger, soy sauce, and sesame oil. Form into evenly sized meatballs.

3. Bake meatballs on a lined sheet for 15–18 minutes or pan-sear until browned and cooked through.

4. In a saucepan, whisk together gochujang, brown sugar, soy sauce, vinegar, sesame oil, and water. Simmer for 3–4 minutes.

5. Stir in the cornstarch slurry, cook until sauce thickens. Toss meatballs in sauce to coat.

6. Cook jasmine rice according to package or in a rice cooker.

7. Slice cucumbers thinly and shred carrots.

8. Mix mayonnaise with sriracha to create the spicy drizzle.

9. Assemble bowls: layer rice, add meatballs, top with veggies, drizzle with sriracha mayo.

10. Garnish with green onions and sesame seeds. Serve hot.