Step-by-Step Instructions

• In a large bowl, combine ground beef, panko breadcrumbs, egg, soy sauce, sesame oil, minced garlic, grated ginger, and half of the sliced green onions.
• Roll about 1 tablespoon of the mixture into 1-inch meatballs, yielding around 20 meatballs.
• In a skillet, heat vegetable oil over medium heat and add the meatballs without overcrowding.
• Cook for 5 to 7 minutes until golden brown and the internal temperature reaches 160°F.
• Whisk together gochujang, brown sugar, rice vinegar, and a splash of water in a small bowl.
• Pour the glaze over the browned meatballs, tossing to coat and cooking for an additional 2 to 3 minutes.
• Serve the meatballs on a platter, garnished with toasted sesame seeds and remaining green onions.