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Pre-heat oven to 425 degrees.
Trim and thinly slice the scallions. Separate whites from greens.
In a small pot, combine rice and 1 ½ cups water with a pinch of salt. Bring to a boil and then reduce heat to a simmer and cover. Cook 15-18 minutes or until rice is tender.
While rice cooks, in a large bowl combine the ground beef, panko crumbs, scallion whites, ginger, and 1.5 tbsp of the soy sauce. Season with pepper.
Form 20-24 1 ½ inch diameter meatballs and place on a large cooking sheet lined with parchment paper.
Toss green beans onto the empty side of the baking sheet, drizzle with a touch of olive oil, and season with salt/pepper.
Bake on the top rack for 14-16 minutes, ensuring meatballs are cooked with no pink.
Make the firecracker sauce by combining mayonnaise, sour cream, honey, 4 tsp soy sauce, and sriracha according to taste.
Fluff rice with a fork, season with salt and pepper, and drizzle with extra soy sauce if desired.
Divide rice between four bowls, place meatballs on top, add green beans, and drizzle the firecracker sauce on top.
Garnish with green scallion tops and Korean Chili Flakes. Enjoy!