Place the ground beef in a large mixing bowl. Distribute the gochujang evenly across the surface, followed by the salt, pepper, and soy sauce. Spreading these ingredients before mixing helps avoid overworking the meat. Add the grated ginger, minced garlic, green onions, and crushed crackers. Using a fork, gently combine everything just until the mixture comes together—do not overmix.

Cover the bowl and let the meat mixture chill in the refrigerator for at least 30 minutes to firm up and allow the flavors to meld.

Preheat the oven to 450°F (220°C). Using damp hands, form the chilled meat mixture into 12 evenly sized meatballs. Arrange them in a single layer in a cast iron skillet.

Bake the meatballs for about 20 minutes, or until they are well-browned and cooked through. Once done, remove them to a plate and set aside.

While the meatballs rest, prepare the glaze in the same skillet. Leave about 1 teaspoon of rendered fat in the pan and discard the rest. Set the skillet over medium-high heat and add the minced garlic, sautéing for about a minute until aromatic.

Deglaze the skillet by pouring in the rice vinegar and soy sauce, scraping up any browned bits on the bottom. Add brown sugar, beef broth, and gochujang. Stir well to combine, then season with sesame oil and Sriracha. Let the mixture simmer and reduce by roughly one-third.

Meanwhile, in a small bowl, whisk together cornstarch and water to form a slurry. Reduce the skillet’s heat to medium-low and slowly whisk in the slurry. Continue simmering until the sauce thickens and reduces by about half its original volume.

Return the meatballs to the skillet and coat them thoroughly in the glossy sauce. Let them simmer for 3 to 5 minutes, basting occasionally, until they’re thoroughly reheated and well-glazed.

Finish by sprinkling with toasted sesame seeds and additional sliced green onions before serving.