1. In a small bowl, mix carrots and daikon with rice vinegar, sugar, and salt. Let sit to pickle while preparing the rest.

2. In a large bowl, mix ground meat, garlic, ginger, soy sauce, and sesame oil. Form into small meatballs.

3. Heat vegetable oil in a skillet over medium-high heat. Add meatballs and cook, turning to brown all sides, for 8–10 minutes until fully cooked.

4. Remove meatballs and reduce heat to medium. Add gochujang, soy sauce (for glaze), brown sugar, and water. Stir and let it bubble and thicken.

5. Return meatballs to pan and toss to coat them in the thickened glaze. Remove from heat.

6. Lightly toast baguette or hoagie rolls until crisp outside.

7. Spread mayo on both sides of the toasted bread. Layer in pickled veggies, glazed meatballs, jalapeño slices, cilantro, and sesame seeds.

8. Serve warm, slice in half if desired, and enjoy immediately.