Korean Barbecue-Style Meatballs

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1 pound ground beef

2 teaspoons gochujang (Korean hot pepper paste)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon soy sauce

2 teaspoons grated fresh ginger (heated to 150 F degrees (65 degrees C) to deactivate enzymes, or soaked in 1 tablespoon vinegar for 5 minutes)

4 cloves garlic, finely minced

⅓ cup thinly sliced green onions, plus more for garnish

½ cup finely crushed buttery round crackers (such as Ritz®)

toasted sesame seeds for garnish

subheading: For the Glaze:

4 cloves garlic, minced

2 tablespoons rice wine vinegar

¾ cup beef broth or water

⅓ cup brown sugar

⅓ cup soy sauce

1 tablespoon gochujang (Korean hot pepper paste)

1 teaspoon sesame oil

1 teaspoon Sriracha hot sauce

2 teaspoons cornstarch

1 tablespoon water

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