In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, grated ginger, and 1 tbsp of soy sauce. Mix gently until just combined and form 1-inch meatballs.

Heat a tablespoon of oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for 8-10 minutes until browned and firm.

In the same skillet, reduce heat and whisk together remaining soy sauce, brown sugar, gochujang, rice vinegar, minced garlic, grated ginger, and sesame oil. Simmer for about 3-4 minutes until thickened.

Return cooked meatballs to the skillet with the glaze. Toss gently for 2-3 minutes until evenly coated.

To serve, spoon cooked rice into bowls, top with glazed meatballs, cucumber slices, carrots, and green onions, and drizzle with remaining sauce.