Add ground beef to a bowl and spread gochujang evenly over the surface of the meat

Season the surface evenly with salt, pepper, soy sauce, garlic, green onions and cracker crumbs; mix in quickly with a fork until well combined

Cover and refrigerate for 30 minutes

Preheat the oven to 450 degree

Stir together cornstarch and water in a small bowl to create a slurry; set aside

Form mixture into 12 equal-sized balls using wet hands and add to a cast iron skillet

Bake meatballs in the preheated oven until nicely browned, about 20 minutes; transfer to a plate

Drain all but 1 teaspoon of the grease out of the skillet and set onto stove over MEDIUM-HIGH heat

Add garlic and stir until fragrant, about 1 minute

Deglaze skillet with rice vinegar and soy sauce

Stir in brown sugar, beef broth, gochujang, ginger, sesame oil and Sriracha

Bring to a simmer and cook until reduced by a third

Reduce heat to MEDIUM-LOW and mix in slurry while whisking constantly

Keep simmering sauce until it has reduced to about half

Add meatballs back into the skillet and baste with the sauce

Allow to simmer, basting generously, until meatballs are heated through and are well soaked with sauce, 3 to 5 minutes

Garnish with toasted sesame seeds and green onions