Combine ground beef, chopped green onion, minced garlic, grated ginger, gochujang paste, cornstarch, salt, pepper, and the egg in a large mixing bowl. Mix thoroughly until evenly combined.
Roll the mixture into small, bite-sized meatballs, approximately 1 inch in diameter.
In a small bowl, whisk together water, soy sauce, brown sugar, rice vinegar, minced garlic, and cornstarch until smooth. Set the sauce mixture aside.
Heat sesame oil in a large skillet over medium heat. Place the meatballs in the skillet, ensuring they’re not overcrowded. Cook for 3-4 minutes per side until browned and fully cooked.
Pour the sauce mixture into the skillet. Cover and cook for 2-3 minutes, allowing the sauce to thicken. Stir the meatballs gently to coat them evenly in the sauce.
Transfer the meatballs to a serving dish. Garnish with chopped green onion and toasted sesame seeds for an extra burst of flavor and presentation.
Enjoy your perfectly seasoned, deliciously saucy meatballs!
