Korean Kidney Bean and Multi-Grain Bowl, with Gochujang Meatballs and a Poached Egg

Chef Barbara Alexander shows how to make a Korean Kidney Bean and Multi-Grain Bowl, with Gochujang Meatballs and a Poached Egg at The Culinary Institute of America. This hearty bowl features spicy and umami-rich Korean flavors with kidney bean and beef gochujang meatballs glazed with a delicious pineapple, soy, and sesame sauce to die for.  

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http://www.ciaprochef.com/northarvest/koreanbowl/