Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine ground beef, minced green onions, ginger paste, minced garlic, Panko bread crumbs, beaten egg, 0.5 tbsp soy sauce, and red pepper flakes. Mix thoroughly.

Use a 1-inch cookie scoop to form uniform meatballs, about the size of a golf ball. Place the meatballs onto the prepared baking sheet.

Bake for 15 minutes, turning the meatballs halfway through the baking time.

While the meatballs are baking, prepare the sauce. In a small mixing bowl, whisk together apricot preserves, 0.5 tbsp ginger paste, brown sugar, 2 tbsp soy sauce, rice wine vinegar, and gochujang until well combined.

Pour the sauce mixture into a saucepan. Cover and bring to a boil over medium heat, stirring often. Once boiling, stir once more and remove from heat.

Add the baked meatballs to the saucepan with the sauce. Toss gently to coat all the meatballs.

Garnish with sesame seeds and chopped green onions. Serve hot with cooked rice and optional kimchi.