Pre-heat oven to 400 degrees Fahrenheit (200 degrees Celsius).

In a large bowl, combine ground pork, panko, egg, minced garlic, grated ginger, and sliced green onions until thoroughly integrated.

Form the mixture into 1-inch meatballs and place on a parchment-lined baking sheet.

Bake meatballs for 15 to 18 minutes until internal temperature reaches 160 degrees Fahrenheit.

In a small saucepan, whisk Gochujang, soy sauce, sesame oil, and brown sugar over medium heat until thickened into a smooth glaze.

Toss the baked meatballs in the BBQ glaze until evenly coated.

Slice baguettes lengthwise and lightly toast in the oven until the edges are crisp.

Spread mayonnaise on the inside of the baguettes and layer with the glazed meatballs.

Top with pickled daikon and carrots, cucumber spears, cilantro, and jalapeno slices before serving.