Korean Meatloaf with Gochujang Glaze Recipe

Introduction

This Korean Meatloaf with Gochujang Glaze is a flavorful twist on a classic comfort food. Packed with bold spices, tender pork, and a sweet-spicy glaze, it offers a delicious balance that will impress your family and friends. Easy to make and perfect for weeknight dinners or special occasions.

Ingredients

• 2 lbs ground pork
• 1 1/2 cups panko bread crumbs
• 1 large onion, finely diced
• 8 cloves garlic, crushed
• 2 tbsp gochujang
• 5 green onions, minced
• 2 tsp kosher salt
• 2 large eggs, lightly beaten
• 2 tsp vegetable oil
• Sesame seeds for garnish (optional)
• 3 tbsp apricot jam
• 2 tbsp gochujang
• 1 tbsp rice wine vinegar
• 1 tbsp honey
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp granulated garlic powder (or 2 cloves garlic, minced)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Lightly oil a pan with vegetable oil. Add the finely diced onion and cook slowly over medium heat until translucent, about 10 minutes.
3. Step 3: Add the crushed garlic to the onions and cook for another 2 minutes. Remove the mixture from heat, transfer to a bowl, and refrigerate to cool.
4. Step 4: Once cooled, combine the onion and garlic mixture with the minced green onions, 2 tablespoons gochujang, beaten eggs, and kosher salt. Stir well.
5. Step 5: In a large bowl, mix the ground pork and panko breadcrumbs. Add the onion-gochujang mixture and gently combine until evenly red. Be careful not to overmix; keep a light hand.
6. Step 6: Transfer the meat mixture to a 9.5 x 5 inch loaf pan, or shape it free-form on a baking sheet if preferred.
7. Step 7: Bake in the oven until the internal temperature reaches 140°F (60°C), about 40 minutes. Use an instant-read thermometer for accuracy.
8. Step 8: While the meatloaf cooks, prepare the glaze by combining apricot jam, 2 tbsp gochujang, rice wine vinegar, honey, soy sauce, sesame oil, and granulated garlic powder in a bowl. Stir until smooth.
9. Step 9: When the meatloaf reaches 140°F, remove from the oven and evenly spoon the glaze over the top.
10. Step 10: Return the glazed meatloaf to the oven and cook until the internal temperature reaches 160°F (71°C), approximately 10-15 minutes. Avoid overcooking to keep the meatloaf moist. Serve warm, optionally garnished with sesame seeds and mustard pickled onions.

Tips & Variations

• For extra moisture, soak the panko breadcrumbs in a little milk before mixing.
• Adjust the gochujang quantity to control the spiciness of the glaze and meat mixture.
• You can substitute ground pork with a mix of beef and pork for a different flavor.
• Serve with steamed rice or kimchi for an authentic Korean-inspired meal.

Storage

Store leftover meatloaf tightly wrapped in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve moisture. For longer storage, freeze the cooked meatloaf in an airtight container for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of pork in this meatloaf?

Yes, you can substitute ground beef or a combination of beef and pork. Keep in mind beef may alter the flavor slightly and can be a bit leaner, so consider adding a tablespoon of oil or using fattier beef for moisture.

What if I don’t have gochujang?

If gochujang is unavailable, you can substitute with a mix of miso paste and chili paste or Sriracha for a different but still spicy flavor. The unique sweetness and depth of gochujang is distinctive, so the result will vary slightly.

Korean Meatloaf with Gochujang Glaze Recipe

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★★★★★

5 from 84 reviews

• Author: Harry
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings 1x

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Description

This Korean-inspired meatloaf features ground pork blended with aromatic onions, garlic, and spicy gochujang, baked to juicy perfection, and glazed with a sweet and tangy apricot-gochujang sauce. A delightful fusion of classic comfort food and bold Korean flavors, perfect for a hearty family meal.

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Ingredients

Scale 1x2x3x

Meatloaf:

• 2 lbs ground pork
• 1 1/2 cups panko bread crumbs
• 1 large onion, finely diced
• 8 cloves garlic, crushed
• 2 tbsp gochujang
• 5 green onions, minced
• 2 tsp kosher salt
• 2 large eggs, lightly beaten
• 2 tsp vegetable oil

Glaze:

• 3 tbsp apricot jam
• 2 tbsp gochujang
• 1 tbsp rice wine vinegar
• 1 tbsp honey
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp granulated garlic powder (or 2 cloves garlic, minced)

Garnish:

• Sesame seeds (optional)

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Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully heat while you prepare the meatloaf mixture.
2. Sauté onions: Heat vegetable oil in a pan over medium heat, add the finely diced onions, and cook slowly for about 10 minutes until they become translucent and soft.
3. Add garlic: Stir in the crushed garlic cloves and cook for an additional 2 minutes. Remove the pan from heat, transfer the onion and garlic mixture to a bowl, then refrigerate to cool.
4. Mix seasonings: Once cooled, combine the onion mixture with minced green onions, gochujang, beaten eggs, and kosher salt. Stir thoroughly to evenly blend all ingredients.
5. Combine meat mixture: Place ground pork and panko bread crumbs in a large bowl, add the prepared onion-gochujang mixture, and gently mix. Aim for an even red color throughout the mixture without compacting it too tightly.
6. Form the loaf: Transfer the meat mixture to a 9.5 x 5 inch loaf pan or shape the loaf freeform on a cookie sheet according to your preference.
7. First bake: Place the meatloaf in the oven and bake until it reaches an internal temperature of 140°F, approximately 40 minutes. Use an instant-read thermometer for accuracy.
8. Prepare the glaze: While the meatloaf bakes, combine apricot jam, gochujang, rice wine vinegar, honey, soy sauce, sesame oil, and granulated garlic powder in a bowl. Stir well to make a smooth glaze.
9. Glaze the meatloaf: When the loaf hits 140°F, remove it from the oven and evenly spoon the glaze over the top surface.
10. Final bake: Return the glazed meatloaf to the oven and continue baking until the internal temperature reaches 160°F, about 10-15 minutes. Avoid overcooking to keep the meatloaf moist and tender.
11. Serve: Optionally garnish with sesame seeds and serve with mustard pickled onions or your favorite sides.

Notes

• Using an instant-read thermometer is crucial to avoid overcooking and ensure food safety.
• You can shape the meatloaf freeform on a baking sheet instead of using a loaf pan if preferred.
• The glaze adds a delicious balance of sweet, spicy, and tangy flavors that complement the richness of the pork.
• For best results, do not pack the meat mixture too tightly; this helps keep the meatloaf tender.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Korean

Keywords: Korean meatloaf, gochujang meatloaf, pork meatloaf, spicy meatloaf, Korean glaze