Combine Meatball Ingredients: In a large bowl, add the pork mince, panko breadcrumbs, beaten egg, chopped spring onions, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper.

Mix and Shape: Using your hands, gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the meatballs tough. What works best for me is to stop as soon as everything looks evenly distributed. Roll the mixture into about 20 evenly-sized meatballs, roughly 1.5 inches in diameter.

Sear the Meatballs: Heat a large, non-stick frying pan or skillet over a medium-high heat with a splash of neutral oil (like rapeseed or vegetable oil). Carefully place the meatballs in the pan, ensuring not to overcrowd it (work in batches if needed). Cook for 5-7 minutes, turning occasionally, until they are beautifully browned on all sides. They don't need to be cooked through at this stage.

Remove Meatballs: Once browned, use a slotted spoon to remove the meatballs from the pan and set them aside on a plate. Don't wipe the pan clean!

Make the Sauce: Reduce the heat to medium. In the same pan, add the minced garlic and grated ginger for the sauce. Sauté for about 30 seconds until fragrant.

Simmer the Sauce: Add the soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, and water to the pan. Whisk everything together until the sugar and gochujang have dissolved. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, until it starts to thicken slightly.

Finish the Dish: Return the browned meatballs to the pan, turning them gently to coat them completely in the sauce. Reduce the heat to low, cover the pan, and let the meatballs simmer in the sauce for a further 8-10 minutes, or until they are cooked through and the sauce has thickened into a glossy glaze.

Garnish and Serve: To serve, transfer the meatballs and all that delicious sauce to a serving dish. Garnish with a sprinkle of toasted sesame seeds and finely sliced spring onions. Serve immediately.