Put the vinegar, sugar, salt and peppercorns into a small saucepan and bring to the boil. Simmer until the sugar and salt have dissolved then remove from the heat. Place the onion slices into a collander, put over the sink and pour boiling water over them. Place the onion slices into a jar then pour the vinegar over them. Leave to cool then pickle in the fridge for as long as you have.

Preheat the oven to 200°C. Place the pork mince, garlic, gochujang, gochugaru and a sprinkling of salt and pepper into a large bowl and mix together with a wooden spoon. Divide into medium sized meatballs, I got about 10 from this mixture. Heat the vegetable oil into a pan and heat over a medium high heat. Cook the meatballs for 3 minutes on each side then place in the oven for 5 minutes to finish cooking.

Mix the mayonnaise with the gochujang. Slice the baguettes open and spread the bottom half with the mayo mixture. Use a vegetable peeler to make ribbons from the cucumber and carrot. Once you take the meatballs from the oven divide them between the baguettes (I had a couple left over, good for snacking!). Top with the cucumber, carrot, pickled onion slices, coriander and a squeeze of lime juice. Serve with more lime wedges.