In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, soy sauce, sesame oil, chopped green onion, and black pepper. Use your hands to mix until well combined, about 2-3 minutes. Form into 1.5-tablespoon sized meatballs and place on a baking sheet.

Preheat your oven to 400°F (200°C). Bake the meatballs in the preheated oven for 18–20 minutes or until browned and cooked through, reaching an internal temperature of 160°F (70°C). Alternatively, sear in a skillet over medium heat for 8–10 minutes.

In a medium saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, gochujang, minced garlic, and sesame oil. Stir and bring to a gentle simmer for about 3-4 minutes. Mix cornstarch with a little water to create a slurry, then gradually add it, stirring to thicken for 2–3 minutes.

Add cooked meatballs to the saucepan with the warm glaze and gently toss until coated in the glaze. Let simmer for an additional minute.

In a small bowl, mix together mayonnaise, gochujang, lime juice, and honey until smooth. Adjust the spice level to your preference.

To assemble, place cooked jasmine rice in bowls, layer glazed meatballs, cucumber slices, and shredded carrots. Drizzle with spicy mayo and garnish with green onions and sesame seeds.