1. In a large bowl, mix together the ground beef, breadcrumbs, minced garlic, green onions, egg, 1 tablespoon of the soy sauce, sesame oil, salt, and pepper until just combined.

2. Roll the meat mixture into 1-inch balls and place them on a parchment-lined baking sheet.

3. Bake the meatballs at 400°F for 15 to 18 minutes, until fully cooked and golden brown.

4. While the meatballs bake, combine the gochujang, brown sugar, remaining soy sauce, rice vinegar, honey, cornstarch, and water in a saucepan over medium heat.

5. Stir continuously and simmer until the glaze thickens and becomes glossy, about 3 to 5 minutes.

6. Toss the baked meatballs into the sauce and coat them evenly.

7. Let the meatballs rest in the glaze for a minute to soak up flavor.

8. Serve hot, garnished with extra green onions or sesame seeds if desired.