To prepare meatballs, combine cornstarch, ginger, onion powder and pepper in large deep 14-inch saucepan. Whisk in beef broth, soy sauce, vinegar, sesame oil and Sriracha sauce. Stir in brown sugar and garlic. Pour meatballs into large steam table pan. Cover with Korean brown sauce. Toss gently to coat. Cover and steam until mixture reaches 165°F for 15 seconds. Hold warm until ready to assemble sandwiches.
To prepare cheese sauce, combine all cheese sauce ingredients in deep half steam table pan. Cover and heat on full steam 20 to 30 minutes until sauce reaches 165°F for 15 seconds. Stir. Cover and hold warm until ready to assemble sandwiches.
To prepare slaw, combine all slaw ingredients in bowl, mix well. Store refrigerated until ready to assemble sandwiches.
To serve scoop 4 Korean meatballs onto split hoagie roll.
Top meatballs with 3/4 ounce (#40 scoop) Korean cheese sauce.
Top cheesy meatballs with 2 tablespoons Asian slaw.
Wrap sandwiches in foil until serving. Hold warm.