Prepare the Meatball Mixture: In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, sesame oil, salt, black pepper, and finely chopped green onions. Mix the ingredients gently until everything is evenly incorporated—avoid overmixing to keep the meatballs tender.

Roll the mixture into uniform meatballs, approximately 1 to 1.5 inches in diameter, ensuring they are similar in size for even cooking.

Pan-Fry Method: Heat a bit of oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until all sides are browned and the centers are fully cooked, about 10–12 minutes.

Baking Method: Preheat your oven to 400°F (200°C). Place the meatballs on a parchment-lined baking sheet and bake for 18–20 minutes, or until cooked through.

Preheat the air fryer to 375°F (190°C). Arrange the meatballs in a single layer and cook for 10–12 minutes, shaking the basket halfway through for even browning.

Make the Korean BBQ Glaze: In a small saucepan over medium heat, combine soy sauce, honey or brown sugar, gochujang, rice vinegar, sesame oil, minced garlic, and minced ginger. Stir and bring to a simmer. Mix the cornstarch with water to create a slurry and slowly add it to the glaze, stirring until the sauce thickens to your desired consistency.

Once the meatballs are cooked, place them in a bowl or return them to the skillet and pour the warm glaze over them. Toss or stir gently until the meatballs are evenly coated in the sauce.

Make the Spicy Mayo Dip: In a separate small bowl, whisk together the mayonnaise, gochujang, lime juice, honey, and garlic powder until the dip is smooth and well blended.

Arrange the glazed meatballs on a serving dish. Sprinkle with toasted sesame seeds and chopped green onions for garnish. Serve with the spicy mayo dip on the side for dipping.