Preheat the oven to 400º F. Line a baking sheet with aluminum foil or a baking mat, set aside.

In a large mixing bowl, add the ground beef, crushed ritz crackers, egg, garlic, soy sauce, ginger, and gochujang sauce. Mix until well combined

Scoop mixture to form balls with about 1 tablespoon in size, I like to use a cookie scoop for this. Place on the prepared baking sheet. Mixture should make about 24 meatballs.

Place baking sheet in the oven and bake for 10 minutes.

While the meatballs are in the oven, prepare the sauce: In a small saucepan whisk together soy sauce, rice vinegar, honey, and gochujang sauce over medium heat, and bring to a simmer. Mix the water and cornstarch in a small bowl until there are no lumps, pour the slurry into the sauce mixture. Allow to simmer, whisking frequently, until the sauce is no longer opaque and it thickens (about 2-3 minutes). Remove from heat.

After the meatballs have cooked for 10 minutes, remove them from oven. Brush a little bit of sauce onto each of the meatballs. Return the meatballs to the oven and bake for 2-3 more minutes, until they are completely cooked through.

Remove meatballs from oven and serve over a bed of rice. Drizzle extra sauce on top and garnish with sesame seeds and sliced scallions.