If you are craving something that marries the comforting familiarity of a classic meatloaf with exciting Korean flavors, then the Korean Meatloaf with Gochujang Glaze Recipe will be your new go-to. This dish delivers a juicy, rich meatloaf infused with the spicy, slightly sweet punch of gochujang, beautifully balanced by a sticky apricot glaze that caramelizes to perfection. Every bite sings with warmth and zest, making it a memorable centerpiece for any family dinner or special gathering.

Korean Meatloaf with Gochujang Glaze Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple but thoughtfully chosen ingredients is the key to this Korean Meatloaf with Gochujang Glaze Recipe. Each component plays a vital role in crafting layers of flavor, texture, and that signature vibrant color that sets this dish apart.

Ground pork (2 lbs): The foundation of the meatloaf, offering a juicy and tender texture with a mild, sweet flavor that complements Korean spices.
Panko bread crumbs (1 1/2 cups): They provide a perfect lightness and help the meatloaf hold together without becoming dense.
Large onion, finely diced (1): Slowly cooked to release sweetness and soften, building a rich savory base.
Garlic cloves, crushed (8): Infuses the meatloaf with robust aroma and depth, essential for Korean-inspired dishes.
Gochujang (2 tbsp for meatloaf + 2 tbsp for glaze): This Korean chili paste balances sweetness, heat, and umami, a true game changer.
Green onions, minced (5): Fresh and slightly pungent, they add color and a mild oniony crunch.
Kosher salt (2 tsp): Enhances all the flavors and helps bind the meat.
Large eggs, lightly beaten (2): Acts as the binding agent, ensuring the loaf stays moist yet firm.
Vegetable oil (2 tsp): Used to sauté the onions and garlic, lending richness without overpowering.
Sesame seeds: Optional garnish that introduces a nutty crunch and aesthetic appeal.
Apricot jam (3 tbsp): The sweet base for the glaze, perfectly offsetting the heat of gochujang.
Rice wine vinegar (1 tbsp): Adds bright acidity that balances the glaze’s sweetness and spice.
Honey (1 tbsp): Enhances glaze thickness and rounds out flavors with natural sweetness.
Soy sauce (2 tsp): Contributes saltiness and umami depth to the glaze.
Sesame oil (1 tsp): Adds an earthy, toasted note that finishes the glaze beautifully.
Granulated garlic powder (1/2 tsp) or fresh garlic (2 cloves, minced): Infuses an extra punch of garlicky warmth into the glaze.

How to Make Korean Meatloaf with Gochujang Glaze Recipe

Step 1: Prepare the Aromatics

Begin by heating vegetable oil in a pan over medium-low heat, then add the finely diced onions. Slowly cook the onions until they turn translucent and gently sweet, about 10 minutes. This slow cooking is crucial because it mellows the sharpness and enhances their natural sweetness, creating a flavorful base. Next, stir in crushed garlic and cook for another couple of minutes until fragrant, then remove the mixture from the heat and chill it in the fridge. Cooling the onion and garlic mixture prevents it from cooking the meat prematurely when combined.

Step 2: Mix the Meatloaf Ingredients

In a large bowl, combine the cooled onion-garlic blend with minced green onions, gochujang, lightly beaten eggs, and kosher salt. Stir well to ensure even distribution of flavors. Then add the ground pork and panko bread crumbs, folding gently. The goal is to coat the meat with the red gochujang mixture without overworking it, keeping the texture tender and avoiding a brick-like loaf. A gentle hand here is your secret to juicy perfection.

Step 3: Shape and Bake the Meatloaf

Transfer the meat mixture into a loaf pan measuring about 9.5 by 5 inches, or shape it freeform on a cookie sheet if you prefer a rustic edge. Place it in your preheated oven at 350°F. Bake for approximately 40 minutes, or until the internal temperature hits 140°F. Using an instant-read thermometer ensures precision, guaranteeing a juicy finish every time.

Step 4: Prepare and Apply the Gochujang Glaze

While the meatloaf bakes, whisk together apricot jam, gochujang, rice wine vinegar, honey, soy sauce, sesame oil, and garlic (powder or fresh) to create the glaze. Once the meatloaf reaches 140°F, pull it from the oven and spoon the sticky glaze evenly over the top, making sure every inch is coated for maximum flavor. Return the meatloaf to the oven and continue cooking until it reaches 160°F, typically another 10 to 15 minutes. This final step caramelizes the glaze, adding a beautiful glossy finish and an irresistible sweet-spicy kick.

How to Serve Korean Meatloaf with Gochujang Glaze Recipe

Garnishes

Sprinkle toasted sesame seeds over the glazed meatloaf to add a nutty crunch and visually enhance the dish. For an extra pop of freshness, finely sliced green onions or thin strips of pickled mustard onions provide a tangy balance that cuts through the richness.

Side Dishes

This Korean Meatloaf with Gochujang Glaze Recipe pairs wonderfully with steamed white rice to absorb all those delicious juices. For a vegetable side, try quick pickled cucumbers or a crisp kimchi salad to bring a bright, refreshing contrast. Roasted or sautéed greens like bok choy or spinach also offer a satisfying, healthy complement.

Creative Ways to Present

To make your meal even more memorable, slice the meatloaf into thick rounds and serve with a drizzle of extra glaze on each plate. You can also serve it open-faced on soft steamed buns for a Korean-inspired sandwich experience. A scattering of microgreens or fresh herbs like cilantro will add a final flourish that impresses both the eyes and taste buds.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your leftover Korean Meatloaf with Gochujang Glaze Recipe tightly in plastic wrap or transfer it to an airtight container. Refrigerate for up to 3 days, allowing the flavors to develop further and the glaze to seep into the meat.

Freezing

To enjoy this delicious meatloaf at a later date, freeze individual slices or the entire loaf in an airtight container or vacuum-sealed bag. It will keep well for up to 3 months. Be sure to thaw it overnight in the fridge before reheating for best texture.

Reheating

Reheat in a preheated oven at 325°F, loosely covered with foil to prevent the glaze from burning, until warmed through. Alternatively, microwave slices on medium power in short increments, taking care not to dry out the meat.

FAQs

Can I use beef instead of pork in this Korean Meatloaf with Gochujang Glaze Recipe?

Absolutely! Ground beef works well here. You might want to use a blend with some fat content (like 80/20) to keep the meatloaf moist and flavorful.

What if I can’t find gochujang locally?

Gochujang is becoming more widely available in grocery stores and Asian markets. If unavailable, you could try substituting with a mix of chili paste and a touch of miso for umami, but the authentic flavor may be less pronounced.

How spicy is this dish?

The dish has a pleasant level of heat that can be adjusted by reducing or increasing the gochujang quantity. The apricot jam and honey balance the spice nicely, so it’s flavorful without being overwhelming for most palates.

Can I make this recipe gluten-free?

Yes! Use gluten-free panko or substitute with crushed gluten-free crackers, and make sure your soy sauce is gluten-free. This way, you’ll enjoy all the flavors without gluten concerns.

Is this meatloaf good cold or only warm?

While it’s best enjoyed warm with freshly caramelized glaze, slices of leftover Korean Meatloaf with Gochujang Glaze Recipe are delicious cold as well, perfect for lunchboxes or sandwiches.

Final Thoughts

This Korean Meatloaf with Gochujang Glaze Recipe is a fantastic way to explore bold Korean flavors while indulging in a comforting classic. The harmony of sweet, spicy, and savory notes combined with the tender, juicy meat makes this dish a winner every time. Don’t hesitate to invite friends and family over to share in this flavorful adventure—you’ll be creating memories around the table just as much as delicious meals.

Korean Meatloaf with Gochujang Glaze Recipe