1. In a large mixing bowl, combine ground pork or chicken, garlic, ginger, soy sauce, sesame oil, breadcrumbs, and egg. Mix until just combined.

2. Shape mixture into golf ball-sized meatballs and place them on a parchment-lined baking sheet.

3. Bake at 400°F (200°C) for 15–18 minutes until cooked through and golden brown.

4. In a skillet, whisk together hoisin sauce, gochujang, soy sauce, and brown sugar or honey. Simmer until thickened, then toss baked meatballs in the glaze.

5. In a bowl, combine carrots, daikon, vinegar, salt, and sugar. Let it quick-pickle for at least 10 minutes.

6. Toast baguettes or French rolls until golden on the edges.

7. Spread mayonnaise on both halves of the toasted bread. Layer pickled veggies, glazed meatballs, sliced jalapeños, and fresh cilantro.

8. Garnish with sesame seeds if desired and serve warm.