Korean BBQ meatballs with baby bok choy and avocado-orange salad

• Finely chop, press, or grate the garlic.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the light and dark green parts separate. Set aside the dark green parts for garnish.
• Cut a small corner from your protein packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a medium bowl, combine your protein with the garlic, the light parts of the scallions, and as many of the Marash chile flakes as you like. Season generously with salt and pepper and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meatballs and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes. Reduce the heat to medium, add the Korean BBQ sauce base, and cook, stirring, until heated through and the meatballs are coated, about 1 minute. Remove from the heat and season to taste with salt and pepper. While the meatballs are cooking, prepare the bok choy.

• Trim the root ends from the bok choy; cut the bok choy in half lengthwise, keeping the cores intact.

In another large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the bok choy, cut sides down, and cook, turning once, until lightly browned and just tender, 5 to 6 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the salad.

• Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch pieces.
• Using your hands or a sharp knife, peel the orange; coarsely chop the fruit. Discard any seeds.

In a small bowl, mix together the honey-lime vinaigrette base and 1½ tablespoons [3 TBL] oil. Season to taste with salt and pepper.

In a medium bowl, gently toss together the avocado, orange, and half the honey-lime vinaigrette (set aside the remaining vinaigrette for serving). Season to taste with salt and pepper.

Transfer the meatballs and BBQ sauce and bok choy to individual plates. Top the bok choy with the avocado-orange salad. Garnish with the dark green parts of the scallions, as many of the remaining chile flakes, and as much of the remaining vinaigrette as you like and serve.