1. In a large bowl, combine ground beef, panko, egg, garlic, green onions, soy sauce, sesame oil, gochujang, ginger, brown sugar, pepper, and salt. Mix until just combined.

2. Cover and chill the mixture in the fridge for 20 minutes.

3. Shape the chilled meat mixture into 1 to 1.5-inch balls and place on a parchment-lined sheet pan.

4. In a hot skillet over medium-high heat, sear meatballs in batches, browning all sides. Do not overcrowd the pan.

5. Preheat oven to 375°F (190°C). Transfer meatballs to the sheet pan and bake for 10–12 minutes, until cooked through (internal temp 160°F).

6. For the glaze: In a saucepan over medium heat, mix soy sauce, honey, vinegar, sesame oil, and garlic. Bring to a simmer. Stir in the cornstarch slurry and simmer until slightly thickened.

7. Toss the baked meatballs in the glaze until coated and glossy.

8. In a small bowl, whisk together mayonnaise, sriracha, vinegar, sugar, and salt to make the spicy mayo dip.

9. Serve meatballs warm with the spicy mayo on the side or drizzled over the top. Garnish with green onions or sesame seeds if desired.