Adjust racks to top and middle positions and preheat oven to 425°. Wash and dry all produce.

Trim, peel, and cut carrots on a diagonal into half-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 1 minute.

While rice cooks, in a large bowl, combine beef, scallion whites, panko, remaining ginger, and 1tbsp bulgogi sauce. Season with salt and pepper.

Form into 1½-inch meatballs; place on a second baking sheet. Bake meatballs on middle rack until browned and cooked through, 14-16 minutes.

Meanwhile, in a small bowl, combine sour cream with Sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Garnish with scallion greens and as many sesame seeds as you like and serve.