Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper. This prevents sticking and makes cleaning easier later.

In a large bowl, add ground beef, egg, breadcrumbs, garlic, soy sauce, sesame oil, pepper and green onions. Mix gently using your hands until well combined.

Roll the mixture into small balls using your hands. Make them equal in size for even cooking. Place them on the prepared tray with space between each one.

Place the tray in the oven. Bake for 15 to 18 minutes. The meatballs should be cooked through and slightly browned on the outside.

While meatballs bake, add soy sauce, brown sugar, honey, rice vinegar, gochujang, garlic, ginger and sesame oil into a saucepan. Stir well before heating.

Heat the saucepan over medium heat. Stir often. When it starts to simmer, add the cornstarch mixture. Continue stirring until the sauce becomes thick and glossy.

Remove meatballs from the oven. Place them into the saucepan carefully. Toss gently until every meatball is fully coated with sticky sauce.

Let the meatballs simmer in the sauce for two minutes. This helps the flavor soak in. Turn off heat once sauce sticks nicely.

Sprinkle extra green onions and sesame seeds on top. Serve warm for best flavor. Enjoy immediately while the sauce is sticky and fresh.