1. In a large bowl, mix together ground pork, garlic, green onions, ginger, soy sauce, sesame oil, panko, egg, salt, and pepper until just combined.

2. Roll the mixture into 1.5-inch meatballs and place on a parchment-lined baking sheet.

3. Bake at 400°F (200°C) for 18–20 minutes, or pan-fry until golden and fully cooked.

4. Meanwhile, in a saucepan, whisk together gochujang, brown sugar, rice vinegar, honey, and 1 tablespoon water. Simmer over medium heat.

5. In a small bowl, combine cornstarch and 1 tablespoon water to make a slurry, then stir into the simmering sauce. Cook until thickened, about 2–3 minutes.

6. Toss the cooked meatballs in the glaze until fully coated.

7. Garnish with toasted sesame seeds and chopped green onion or cilantro.

8. Serve hot over rice, in lettuce wraps, or with your favorite sides.