For the Gochujang Meatballs: Sauté the green onion, garlic and ginger in canola and sesame oil over medium heat until fragrant. Cool.

Crush the kidney beans until quite small with a fork. Add the ground beef in a large bowl, add cooled onion/garlic mixture, cilantro, panko, egg, gochujang, sesame seeds, and salt and pepper. Combine very well. Cook off a test meatball and adjusting the seasoning with more salt if necessary.

Form into 1-inch meatballs. Refrigerate until firm.

For the glaze: Bring the glaze ingredients to a boil and reduce to about ½ cup. Set aside.

Place the meatballs on a parchment-lined sheet pan, and roast in a 400°F oven until brown cooked through, and register 155F on an instant read thermometer.

When the meatballs are fully cooked, glaze with the sauce and garnish with some chopped cilantro and sesame seeds.

For the soft-cooked egg: Boil water in a sauce-pan. Drop in eggs and cook for 7 ½ minutes.

Once cool enough to handle, peel the eggs, and cut in half. Season with salt and Korean chili flakes. Set aside.

To serve: Divide the grain and kidney bean mixture between 6 bowls. Place three meatballs on the grain mixture, then add the kimchi, the soft cooked egg, the peanuts and the scallions. Finish by drizzling a little more glaze in the bowl.

In a large mixing bowl, mix together the garlic, oils, soy, vinegar, white pepper, Korean chili, and whisk. Add all cooked grains and beans, and combine well.

Fold in the cilantro and peanuts. Keep warm.