Preheat oven to 400F (200C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine ground beef, panko, egg, garlic, ginger, and half of the green onions.

Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.

Bake meatballs for 12 to 15 minutes or until the internal temperature reaches 160F (71C).

In a small bowl, whisk together the sour cream, lime juice, and chopped kimchi to create the crema.

In a large skillet over medium heat, combine the Korean BBQ sauce and gochujang, stirring until smooth and simmering.

Add the cooked meatballs to the skillet and toss until thoroughly glazed.

Warm the tortillas in a dry skillet over medium-high heat for 30 seconds per side.

Assemble the tacos by placing 2 to 3 meatballs in each tortilla, topped with shredded cabbage, kimchi crema, remaining green onions, sesame seeds, and cilantro.