Preheat broiler to high. In a bowl, combine ground beef (1 lb), crushed Ritz crackers (15 crackers), egg, garlic (3 cloves), ginger, and a pinch of salt. Mix gently with your fingertips—do not squeeze or compress the meat. Stop as soon as everything is combined. Loose packing is key to tender meatballs.

Form mixture into 12-16 meatballs (about 1.5 inches each). Roll gently—don't pack tightly. Arrange on a rimmed baking sheet lined with foil or parchment, spacing them 1 inch apart.

Broil meatballs on high (about 6 inches from heat) for 10 minutes until browned and cooked through. They should be caramelized on top but still juicy inside.

While meatballs cook, make the glaze. In a small saucepan, combine soy sauce (¼ cups), brown sugar (¼ cups), sesame oil (1 tbsp), gochujang (1 tbsp), and 2 tbsp water. Bring to a boil over medium-high heat. Simmer until thick and bubbly, about 5 minutes. The glaze should foam and reduce by half—it will look like lacquer.

Transfer cooked meatballs to a large bowl. Pour glaze over and toss gently to coat every surface. The glaze should cling like lacquer, not run off.

Transfer to a serving plate. Sprinkle with sesame seeds (1 tbsp) and scallions (2 whole). Serve immediately with rice or as an appetizer.