Honey and gochujang glazed meatball bowls. Veggie bibimbap-style bowls are one of my go-to weekday staples, but last night I added some sweet and salty meatballs. Used about 1 pound of ground beef, a finely diced shallot, some breadcrumbs, an egg, a little gochujang, and some sesame oil, formed small meatballs and baked at 450 on a foul lined baking sheet for 15 mins. Brushed with a glaze of honey, soy sauce, rice vinegar, and gochujang and returned to oven for 5 mins. Topped rice with the meatballs, sautéed spinach, zucchini matchsticks, and an egg.