In a medium bowl, combine sliced carrots and daikon radish with rice vinegar, sugar, and a pinch of salt. Let this sit for 15-20 minutes.

In a large mixing bowl, combine ground pork or beef with minced garlic, grated ginger, soy sauce, and sesame oil. Mix until just combined, then shape into meatballs.

Heat oil in a skillet over medium-high heat. Add meatballs in a single layer. Cook for 8-10 minutes until browned and cooked through, reaching 165°F.

In the same skillet, lower the heat, add gochujang, soy sauce, brown sugar, and water. Stir until well-combined and thickened for 2-3 minutes.

Return meatballs to the skillet and toss in the glaze for about 1 minute until well-coated.

Preheat oven to 350°F. Slice baguette or rolls and toast in the oven for 5-7 minutes until crispy.

Spread mayonnaise on the toasted bread. Layer with pickled vegetables, glazed meatballs, jalapeño slices, fresh cilantro, and sesame seeds.