1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, and sesame oil. Mix until just combined, being careful not to overwork the meat.
3. Form the mixture into approximately 1-inch meatballs and place them on the prepared baking sheet.
4. Bake the meatballs for 15-20 minutes, or until they are cooked through and browned on the outside.
5. While the meatballs are baking, prepare the glaze. In a small saucepan over medium heat, combine the gochujang, honey, rice vinegar, and brown sugar. Stir until the sugar is dissolved.
6. In a small bowl, mix the cornstarch with water to create a slurry, then add it to the saucepan. Cook the glaze, stirring frequently, until it thickens, about 2-3 minutes.
7. Once the meatballs are cooked, toss them in the glaze until they are evenly coated.
8. Garnish with chopped green onions and sesame seeds before serving.

These steps are designed to be approachable, allowing you to enjoy the creative process of cooking. Just like helping my abuela in the kitchen, each step is meant to be savored.