Start with the groundwork. Peel and finely mince the ginger. Mince the garlic cloves. Slice the scallions. Wash and trim the green beans, then cut them into bite-sized pieces.

In a medium pot, combine the jasmine rice with 1½ cups of water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Let it simmer for about 15 minutes or until the rice is tender and the water is absorbed.

In a large bowl, combine the ground beef, minced garlic, minced ginger, toasted panko breadcrumbs, salt, and pepper. Mix well. Form small meatballs, about the size of a walnut.

Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Once hot, add the meatballs and cook until browned on all sides, turning occasionally for about 8-10 minutes. Remove from the skillet and set aside.

In the same skillet, add another teaspoon of cooking oil. Toss in the ginger and garlic and sauté until fragrant, around 1-2 minutes. Pour in the Korean BBQ sauce and hot chili sauce. Bring to a simmer and then return the meatballs to the skillet. Toss to coat the meatballs in the sauce.

In a separate pan, steam or sauté the green beans until they are tender but still have a nice crunch. Season with salt and pepper to taste.

Fluff the jasmine rice with a fork. On a plate, create a bed of rice. Top with the bulgogi meatballs and drizzle any remaining sauce over the top. Sprinkle with sliced scallions and toasted sesame seeds. Serve with the cooked green beans on the side.