Korean Meatloaf with Gochujang Glaze Recipe
This Korean Meatloaf combines tender ground pork with classic Korean flavors like gochujang and green onions. The meatloaf is cooked to juicy perfection, then topped with a sweet and spicy gochujang glaze made from apricot jam, honey, and soy sauce. Finished in the oven for a glossy, flavorful crust, this dish offers a unique twist on a comforting classic.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
Korean 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
- Sesame seeds, to garnish (optional)
Gochujang 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
Instructions
- Preheat and sauté onions: Preheat your oven to 350°F. Heat vegetable oil in a pan and add the finely diced onion. Cook slowly over medium heat until translucent, about 10 minutes.
- Add garlic and cool mixture: Add crushed garlic to the onions and cook for another 2 minutes. Remove from heat and transfer the mixture to a bowl. Place in the refrigerator to cool completely.
- Mix aromatics and seasonings: Once cooled, combine the onion and garlic mixture with minced green onions, gochujang, lightly beaten eggs, and kosher salt. Stir to combine thoroughly.
- Combine meat mixture: In a large bowl, put the ground pork and panko bread crumbs. Add the onion-gochujang mixture and mix gently until the mixture is evenly red. Avoid overpacking to keep the texture light.
- Shape and bake: Transfer the meatloaf mixture into a 9.5 by 5-inch loaf pan or form a freeform loaf on a cookie sheet. Place in the oven and cook until the internal temperature reaches 140°F, about 40 minutes.
- Prepare the glaze: While the meatloaf cooks, combine apricot jam, gochujang, rice wine vinegar, honey, soy sauce, sesame oil, and garlic powder or minced garlic in a bowl. Stir thoroughly to mix.
- Glaze and finish baking: Remove the meatloaf from the oven when it reaches 140°F. Evenly spoon the glaze over the top. Return the meatloaf to the oven and continue baking until the internal temperature hits 160°F, about 10-15 minutes. Avoid overcooking to prevent dryness.
- Serve: Remove from oven and optionally garnish with sesame seeds. Serve warm, ideally alongside mustard pickled onions.
Notes
- This recipe is adapted from KFood by Da-hae and Gareth West, a great resource for Korean cuisine enthusiasts.
- Use an instant-read thermometer to monitor the meatloaf temperature for perfect cooking.
- Optional garnish with sesame seeds adds visual appeal and a nutty flavor.
- Serving with mustard pickled onions provides a tangy contrast to the sweet-spicy glaze.
Keywords: Korean meatloaf, gochujang glaze, ground pork meatloaf, Korean cuisine, savory meatloaf, spicy-sweet glaze
