1. In a large bowl, mix ground pork or beef, panko, garlic, ginger, soy sauce, sesame oil, salt, and pepper until just combined.

2. Roll the mixture into 1.5-inch meatballs and place on a lined baking sheet.

3. Bake at 400°F (200°C) for 15–18 minutes until golden and cooked through.

4. In a saucepan, whisk gochujang, brown sugar, soy sauce, rice vinegar, minced garlic, and water. Simmer until thick and glossy.

5. Toss baked meatballs in the glaze and simmer for 2–3 minutes.

6. Toast the baguettes lightly until crisp.

7. Spread mayo on the inside of each baguette.

8. Layer in pickled carrots and daikon.

9. Add 3–4 glazed meatballs per sandwich.

10. Top with jalapeño slices, cilantro, and green onion.

11. Serve warm and enjoy!