Korean Meatball Rice Bowl

Ingredients

• 6 ¼ pounds brown long grain rice, dry
• 6 ¼ quarts, water
• 1 cup brown sugar, packed
• 1 cup soy sauce, less sodium
• 2 tablespoons apple cider vinegar
• 1 ½ tablespoons gochujang paste
• 2 tablespoons sesame oil
• 1 tablespoon ginger, ground
• 1 tablespoon garlic, granulated
• 3 tablespoons cornstarch
• 3 tablespoons water
• 8 pounds, 2 ounces (200) Meatballs, turkey, plain or savory
• 2 tablespoons sriracha
• 1 cup apple cider vinegar
• 2 tablespoons garlic, granulated
• 2 tablespoons ginger, ground
• 2 tablespoons white sugar, granulated
• 4 cups pears, diced or sliced, drained
• 1 ¼ pound cabbage, shredded
• 1 pound matchstick carrots
• 1 ½ pounds radishes, red, thinly sliced (1/8 cup per portion)
• 2 pounds cucumbers, english, thinly sliced (1/8 cup per portion)
• 3 cups, 2 tablespoons scallions, cut on bias
• 1 cup, 2 teaspoons sesame seeds (optional)