Step 1

In a mixing bowl, mix together ground beef, breadcrumbs, green onions, garlic, ginger, gochujang, red chili powder, salt, pepper, oil and egg.

Step 2

Scoop out small portions of the mixture and roll them into small balls and place them on a tray sprayed with oil.

Step 3

Heat olive oil in a non-stick pan and pan fry the meatballs in medium heat until fully cooked. Do this in batches and don't over-crowd the pan!

Step 4

Remove the meatballs and place them on a tray, lined with paper towels.

Step 5

Prepare the Korean glaze now by adding soy sauce, brown sugar, garlic, ginger, vinegar, sesame oil, gochujang paste, red chili powder, salt and pepper in a non-stick saucepan.

Step 6

Cook on medium heat and bring to a boil.

Step 7

Separately, mix together cornstarch and water and add it into the boiling sauce.

Step 8

Mix everything together for a few minutes until the sauce thickens. Then, reduce heat.

Step 9

Add meatballs in the saucepan and toss them around until they are fully coated.  Do this in batches and do not over-crowd the saucepan!

Step 10

Then, place them on a serving dish and garnish with sesame seeds and green onions. Enjoy!