Preheat oven to 375°F (190°C).

In a large bowl, combine ground pork, scallions, gochujang, mirin, soy sauce, garlic, and ginger.

Mix until well combined but do not overmix.

Using your hands, roll the mixture into 1 1/2-inch meatballs (about 14 total).

Heat canola oil in a large skillet over medium-high heat.

Add meatballs to the skillet in batches, ensuring not to overcrowd the pan.

Cook until browned on one side, about 3 minutes.

Turn the meatballs and brown the other side, 2-3 minutes longer.

Transfer browned meatballs to a rimmed baking sheet.

Bake in the preheated oven until cooked through and springy to the touch, about 10 minutes.

Transfer cooked meatballs to a paper towel-lined plate to drain excess oil.

Serve hot.