Preparation

• Add ground beef to a bowl and spread gochujang evenly over the surface of the meat. Season evenly with kosher salt, pepper, and soy sauce.
• Spread fresh ginger and garlic evenly over the surface. Add green onions and cracker crumbs. Mix in quickly with a fork until well combined.
• Cover and refrigerate for about 30 minutes.
• Preheat the oven to 450 degrees C (220 degrees C).
• Form mixture into 12 equal-sized balls using wet hands. Add to a cast iron skillet.
• Bake meatballs in the preheated oven until nicely browned, about 20 minutes.
• Transfer meatballs to a plate while preparing the sauce in the same skillet.
• Drain most of the grease but 1 teaspoon out of the skillet and set onto stove over medium-high heat. Add garlic and stir until fragrant, about 1 minute.
• Deglaze skillet with rice vinegar and soy sauce. Stir in brown sugar, beef broth, and gochujang. Season with sesame oil and Sriracha. Stir sauce and bring to a simmer. Cook until reduced by a third.
• Meanwhile stir together cornstarch and water in a small bowl to create a slurry. Reduce heat to medium-low and mix in slurry while whisking constantly.
• Keep simmering sauce until it has reduced to about half. Add meatballs back into the skillet and baste with the sauce.
• Allow to simmer, basting generously, until meatballs are heated through and are well soaked with sauce, 3 to 5 minutes.
• Serve garnished with toasted sesame seeds and green onions.