Preheat your oven to 400°F (200°C) if baking. Line a baking sheet with parchment. For pan-frying, heat a large skillet over medium heat and add a thin film of neutral oil.

In a large bowl, combine ground beef, panko, beaten egg, minced garlic, grated ginger, chopped green onions, toasted sesame oil, salt, and pepper. Use your hands or a spoon to gently mix until just combined—avoid overworking to keep meatballs tender.

Scoop about 1.5 tablespoons of mixture and roll into tight, even meatballs. Place on the prepared baking sheet or directly into the hot skillet.

If baking: Bake meatballs for 12 to 15 minutes, until browned and cooked through (internal temperature 160°F for beef). If pan-frying: Cook meatballs in batches, turning occasionally, about 8 to 12 minutes until evenly browned and cooked through.

While meatballs cook, make the Korean BBQ glaze. In a small saucepan over medium heat combine soy sauce, brown sugar or honey, gochujang, rice vinegar, and one clove of minced garlic. Stir until sugar dissolves, then simmer for 3 to 4 minutes until slightly thickened.

When meatballs are done, toss them gently in the warm glaze to coat—use a large bowl and spoon to make sure every meatball is glossy and saucy.

Garnish with toasted sesame seeds and extra chopped green onions. Serve immediately.