Prepare the Coconut Rice:

• Heat the sesame oil in a medium saucepan over medium heat. Add sesame seeds and cook for 1-2 minutes, until fragrant.

• Add the rinsed rice, coconut milk, and water to the saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

Make the Meatballs:

• In a large bowl, combine the panko breadcrumbs, milk, ground beef, 2 tablespoons of scallions, grated ginger, garlic, kosher salt, and red pepper flakes. Mix until well combined, then form the mixture into meatballs (about 1 1/2 inches in diameter).

• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning them to brown on all sides and cook through (about 8-10 minutes). Remove and set aside.

Cook the Green Beans:

• In the same skillet, add the remaining 2 tablespoons of olive oil. Add the green beans and sauté until they are tender-crisp (about 5-7 minutes). Season with a pinch of salt and set aside.

Make the Firecracker Sauce:

• In a small bowl, whisk together mayo, sour cream, sriracha or buffalo sauce, coconut aminos (or soy sauce), honey, rice vinegar, and red chili flakes. Taste and adjust seasoning or heat as desired.

Assemble the Dish:

• Serve the coconut rice topped with firecracker meatballs and green beans. Drizzle with the firecracker sauce and garnish with the remaining scallions. Add extra chili flakes or Korean chili crunch if desired.