Mix all the ingredients for the meatball in a big bowl. Cover with cling wrap and leave it in the fridge for 2 hours.
In the meantime, prepare the Korean glazing sauce by mixing all the ingredients together. Cover and set aside.
Take the meat out from the fridge. Take a spoon of meat and shape it into a meatball shape. The size should be about 50 cents coin (about 4 centimetres).
Heat your pan in medium heat. Put in 1 tablespoon of vegetable oil. Pan-fry the meatballs until most of the surface turns brown. This will take roughly 7 to 8 minutes.
Set the meatballs aside.
Put the onion into the pan to fry for about 1 minute. Put in the Korean sauce. Cook for about 1 minute. The sauce should start to thicken.
Add in the meatballs. Stir so that the sauce glazes and sticks to the meatballs. Cook for another 2 to 3 minutes until the sauce becomes thick and sticky.
Garnish with chopped spring onion and toasted sesame seeds.