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korean meatloaf with gochujang glaze

Korean Meatloaf with Gochujang Glaze: A Savory Delight

This Korean meatloaf with gochujang glaze transforms a classic dish with bold flavors and a zesty twist.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 1 lb Ground Pork Substitute with ground turkey or chicken for a leaner option.
  • 1 cup Panko Bread Crumbs Regular or gluten-free breadcrumbs are alternatives.
  • 1 medium Onion (finely diced) Yellow or sweet onions can substitute.
  • 2 cloves Garlic (crushed) Use garlic powder if needed (1 clove = 1/8 tsp garlic powder).
  • 3 tablespoons Gochujang No direct substitute exists.
  • 2 tablespoons Green Onions (minced) Can be swapped with chives.
  • 1 teaspoon Kosher Salt Use regular table salt in smaller amounts (3/4 tsp).
  • 1 large Eggs (lightly beaten) Omit for a meatloaf alternative; texture will change.
  • 1 tablespoon Vegetable Oil Olive oil is a versatile alternative.
  • 2 tablespoons Sesame Seeds For garnish; can be omitted.
For the Gochujang Glaze
  • 1 cup Apricot Jam Any fruit jam can be a substitute.
  • 3 tablespoons Rice Wine Vinegar Can be replaced with apple cider vinegar.
  • 2 tablespoons Honey Agave syrup is a suitable vegan alternative.
  • 2 tablespoons Soy Sauce Tamari is a gluten-free option.
  • 1 tablespoon Sesame Oil Can be replaced with more vegetable oil.
  • 1 teaspoon Garlic Powder Use fresh garlic for a stronger kick.

Equipment

  • Loaf Pan
  • skillet
  • Mixing Bowl
  • whisk

Method
 

Step 1: Preheat the Oven
  1. Preheat your oven to 350°F (175°C).
Step 2: Sauté the Onions
  1. In a skillet, heat a tablespoon of vegetable oil over medium heat. Add the finely diced onions and sauté for about 10 minutes until translucent. Add crushed garlic and cook for 2 more minutes. Transfer to cool.
Step 3: Mix the Meatloaf Ingredients
  1. In a large mixing bowl, combine ground pork, panko breadcrumbs, cooled onion and garlic mixture, gochujang, lightly beaten eggs, and kosher salt. Mix gently.
Step 4: Shape the Meatloaf
  1. Transfer the meat mixture to a loaf pan or shape it freehand on a cookie sheet. Form into a loaf shape.
Step 5: First Bake the Meatloaf
  1. Place the shaped meatloaf in the preheated oven. Bake for approximately 40 minutes or until the internal temperature reaches 140°F.
Step 6: Prepare the Gochujang Glaze
  1. In a medium bowl, whisk together apricot jam, rice wine vinegar, honey, soy sauce, sesame oil, and garlic powder until smooth.
Step 7: Glaze the Meatloaf
  1. After the first baking, remove the meatloaf and spread the gochujang glaze evenly over the top. Bake for an additional 10-15 minutes until the internal temperature reaches 160°F.
Step 8: Serve the Meatloaf
  1. Allow the meatloaf to rest for about 10 minutes before slicing and serving with mustard pickled onions.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 22gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 680mgPotassium: 450mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Don't overmix the meatloaf to maintain a light texture. Store leftovers in an airtight container for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.

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