Heat a large skillet over medium-high heat and add a drizzle of oil. Once shimmering, add the beef meatballs and cook for 8-10 minutes until golden brown and cooked through.

In a medium bowl, whisk together gochujang, sweet soy sauce, sesame oil, rice wine vinegar, and honey until smooth.

Pour the glaze over the cooked meatballs and toss to coat evenly. Cook for another 2-3 minutes until sauce thickens.

Bring a pot of water to boil and cook soba noodles according to package instructions, about 4-5 minutes. Drain and toss with sesame oil.

In a bowl or lunch box, layer the soba noodles and add edamame, cucumber, and sticky beef meatballs.

Garnish with sliced shallots and sesame seeds before serving.