Preparation

• Preheat the oven to 450° F. Line a baking sheet with parchment.
• To make the meatballs, add the chicken, soy sauce, Gochujang, green onions, ginger, and garlic to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into rounded tablespoon-size balls (will make 15-16 meatballs). Place on the prepared baking sheet. Add the broccoli to the other side of the baking sheet and toss with 1 tablespoon oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
• Meanwhile, make the sticky Gochujang sauce. In a small pot, combine the soy sauce, honey, rice vinegar, Gochujang, ginger, garlic, sesame oil, and ¼ cup water. Bring the sauce to a boil for 5 minutes, until the sauce thickens and reduces by about ¼. Remove from the heat.
• Remove the broccoli from the baking sheet. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs.
• Combine 2-3 tablespoons of the remaining sticky Gochujang sauce with the yogurt.
• Serve the meatballs and sauce over bowls of rice topped with additional green onions and sesame seeds. Serve the broccoli on the side.