1. In a large bowl, combine ground meat, egg, panko, green onion, garlic, ginger, soy sauce, sesame oil, black pepper, and gochujang. Mix gently until just combined and shape into 1.5-inch meatballs. Chill for 10–15 minutes.

2. Preheat oven to 400°F (200°C). Bake meatballs on a parchment-lined baking sheet for 18–20 minutes, flipping halfway through.

3. In a small saucepan, combine soy sauce, brown sugar, rice vinegar, gochujang, sesame oil, and garlic. Simmer over medium heat. Add cornstarch slurry if desired, and cook until thickened.

4. Remove meatballs from the oven and gently toss them in the glaze until fully coated.

5. In a bowl, mix cabbage, carrots, vinegar, mayo, sugar, and salt to make the slaw. Chill until ready to use.

6. Heat tortillas in a skillet or on a dry griddle until warm and pliable.

7. Assemble each taco with a scoop of slaw, 2–3 glazed meatballs, a drizzle of mayo, sesame seeds, and green onion. Garnish with cilantro or lime if desired.

8. Serve immediately while warm and enjoy!