Korean Meatloaf with Gochujang Glaze Recipe

Introduction

This Korean meatloaf with a spicy gochujang glaze offers a flavorful twist on a classic comfort dish. The combination of ground pork, aromatic onions, and a sweet-spicy glaze makes it perfect for a cozy dinner that’s sure to impress.

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, to garnish (optional)
• 3 tbsp apricot jam
• 2 tbsp gochujang (for glaze)
• 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: Heat the vegetable oil in a pan over medium heat. Add the finely diced onion and cook slowly for about 10 minutes until translucent.
3. Step 3: Add the crushed garlic to the onions and cook for another 2 minutes. Remove from heat, transfer the mixture to a bowl, and refrigerate to cool.
4. Step 4: Once cooled, combine the onion mixture with minced green onions, 2 tablespoons gochujang, beaten eggs, and kosher salt. Stir well to blend.
5. Step 5: In a large bowl, mix the ground pork with panko breadcrumbs. Add the onion and gochujang mixture and gently combine until the mixture is evenly reddish but not packed tightly.
6. Step 6: Transfer the meat mixture to a 9.5 by 5 inch loaf pan or shape it free-form on a cookie sheet.
7. Step 7: Place the meatloaf in the oven and cook until the internal temperature reaches 140°F (60°C), approximately 40 minutes. Use an instant-read thermometer for accuracy.
8. Step 8: While the meatloaf cooks, prepare the glaze by mixing apricot jam, 2 tablespoons gochujang, rice wine vinegar, honey, soy sauce, sesame oil, and granulated garlic powder until smooth.
9. Step 9: When the meatloaf hits 140°F, remove it from the oven and spoon the glaze evenly over the top.
10. Step 10: Return the glazed meatloaf to the oven and cook until the internal temperature reaches 160°F (71°C), about 10-15 minutes. Avoid overcooking to keep the meatloaf moist. Serve warm, garnished with sesame seeds if desired.

Tips & Variations

• For a leaner version, substitute half of the ground pork with ground turkey or chicken.
• Add finely chopped mushrooms or grated carrots to the meat mixture for extra moisture and texture.
• Use a digital instant-read thermometer to ensure perfect doneness without drying out the meatloaf.
• Serve with mustard pickled onions or a light side salad to balance the spicy glaze.

Storage

Store leftover meatloaf covered in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through to keep it moist. You can also freeze cooked meatloaf slices 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 for this meatloaf?

Yes, you can substitute ground beef, but pork adds extra moisture and a milder flavor that pairs well with the gochujang glaze.

Is gochujang very spicy?

Gochujang has a moderate heat level with a sweet and savory profile, making it spicy but balanced. Adjust the amount in the glaze if you prefer milder flavors.

Korean Meatloaf with Gochujang Glaze Recipe

Print Recipe

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4.5 from 93 reviews

This Korean Meatloaf with Gochujang Glaze is a flavorful twist on a classic comfort food, featuring ground pork mixed with aromatic vegetables and spicy gochujang. Slow-cooked in the oven and topped with a sweet and tangy glaze made from apricot jam, rice wine vinegar, honey, and more gochujang, this meatloaf offers a perfect balance of spicy, sweet, and savory flavors. Garnished with sesame seeds and served alongside mustard pickled onions, it’s a crowd-pleasing dish perfect for family dinners or special occasions.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Korean

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 to combine
• 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

1. Preheat Oven: Preheat your oven to 350°F to prepare for baking the meatloaf evenly.
2. Sauté Onions: Heat vegetable oil in a pan. Add the finely diced onions and cook slowly over medium heat until translucent, about 10 minutes.
3. Add Garlic: Add the crushed garlic to the onions and cook for an additional 2 minutes. Then remove the onion and garlic mixture from heat, transfer it to a bowl, and refrigerate to cool.
4. Mix Aromatics: In a bowl, combine the cooled onion mixture with minced green onions, 2 tbsp gochujang, lightly beaten eggs, and kosher salt. Stir thoroughly to combine well.
5. Combine Meat Mixture: In a large bowl, add the ground pork and panko breadcrumbs. Pour in the onion-gochujang mixture and mix gently until evenly tinted red. Avoid packing the mixture too tightly.
6. Shape Meatloaf: Transfer the mixture into a 9.5 x 5-inch loaf pan or shape it free-form on a cookie sheet according to your preference.
7. Bake Initial: Place the meatloaf in the preheated oven and bake until the internal temperature reaches 140°F, about 40 minutes. Use an instant-read thermometer for accuracy.
8. Prepare Glaze: While the meatloaf bakes, stir together apricot jam, 2 tbsp gochujang, rice wine vinegar, honey, soy sauce, sesame oil, and granulated garlic powder until smooth.
9. Glaze Meatloaf: Remove the meatloaf from the oven once it hits 140°F. Spoon the prepared glaze evenly over the top.
10. Finish Baking: Return the glazed meatloaf to the oven and bake until the internal temperature reaches 160°F, approximately 10-15 minutes. Avoid overcooking to keep the meatloaf moist.
11. Serve: Let the meatloaf rest briefly before slicing. Garnish with sesame seeds if desired and serve with mustard pickled onions for a complete meal.

Notes

• Using an instant-read thermometer ensures perfectly cooked meatloaf without drying it out.
• The glaze adds a sweet and spicy flavor that complements the savory meatloaf, so don’t skip it.
• You can shape the meatloaf in a pan or free-form on a cookie sheet depending on your preference for crispier edges.
• Sesame seeds garnish adds a nice nutty crunch but is optional.
• Letting the meatloaf rest for a few minutes after baking helps retain juices.

Keywords: Korean meatloaf, gochujang meatloaf, spicy meatloaf, Korean comfort food, baked meatloaf recipe, gochujang glaze