• Before starting, wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

• Cut bok choy into 1-inch pieces. Rinse bok choy leaves to wash away any dirt.
• Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
• Finely chop cilantro.
• Peel, then finely mince or grate garlic.
• Peel, then finely mince or grate half the ginger (use all for 4 servings).
• To a medium bowl, add beef, 1/2 tbsp (1 tbsp) cilantro, half the garlic, and 1/2 tsp (1 tsp) ginger. Season with 1/4 tsp (1/2 tsp) salt and pepper, then combine.

• Heat a large pot over medium,
• When hot, add carrots and 1/4 cup (1/2 cup) water.
• Cook for 3-4 min, stirring often. Season with salt and pepper.
• To the pot, add remaining ginger, remaining garlic, and coconut milk. Season with salt and pepper.
• Simmer for 4-6 min, stirring occasionally, until carrots are tender.

• Meanwhile, roll mixture into 8 (16) equal-sized meatballs. (NOTE: Your mixture may look wet; this is normal!).
• On a parchment-lined baking sheet, arrange meatballs. Roast in the middle of the oven for 10 - 12 min, until browned and cooked through.**

• To the pot, add bok choy and gochujang.
• Simmer for 2-3 min, stirring occasionally, until bok choy is tender.
• Season with salt and pepper.

• Divide bulgur to one side of each bowl. 
• Divide meatballs to the other side of the bowl.
• Top meatballs with curry and peanuts.
• Sprinkle remaining cilantro over top.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook chicken.**