Heat oven to 425ºF (218ºC) with rack set in lower-middle position.
Reserve 2 tablespoons scallions for serving.
In a large bowl, combine remaining scallions, breadcrumbs, egg, gochujang, soy sauce, olive oil, garlic, ginger, salt and pepper.
Mix to combine. Add ground beef and mix just until combined.
Shape meat mixture into 20 balls (about 2 ½ tablespoons each or #24 scoop (1.5 ounces)), and arrange on a greased rimmed baking sheet. Bake until golden brown and cooked through, 13–15 minutes.
For the sauce, combine honey, gochujang, toasted sesame oil, and vinegar. Arrange meatballs on a platter and drizzle with sauce or serve on the side. Sprinkle reserved scallions over top.
For a full meal, serve with basmati rice, charred broccolini or steamed vegetables (see notes for instructions).