Pre heat oven to 375° and line a baking sheet with foil.
In a large mixing bowl combine ground beef and pork, breadcrumbs, eggs, soy sauce, mirin, salt and pepper. Gently mix to combine all the ingredients. Form mixture into golf ball sized meatballs.
Heat canola oil in a large pan over medium high heat. Brown meatballs on all sides and transfer them to the prepared baking sheet. Bake meatballs for ten minutes.
While meatballs are in the oven, make your glaze. In a small pot over medium heat, add oil, garlic and ginger and cook for a few minutes. Add soy sauce, water, brown sugar and gochujang. Cook until glaze is slightly thickened. Once glaze has thickened - about five to seven minutes, add a few drops of the black food colouring and mix. Continue to add drops of food colouring until you have reached your desired shade of black.
Toss meatballs in glaze and arrange on a platter. Scatter with sesame seeds and dusting of paprika.
