Description
Korean meatloaf with gochujang glaze offers a flavorful twist on the classic meatloaf by infusing it with spicy, sweet, and savory Korean flavors. Ground pork is combined with aromatic seasonings and coated with a sticky, delicious gochujang-based glaze, making it a comforting and impressive main course perfect for family dinners.
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 the oven: Set your oven to 350°F to prepare for baking the meatloaf.
- Cook onions: Heat vegetable oil in a pan and add minced onions. Cook slowly until they become translucent, about 10 minutes.
- Add garlic: Stir in crushed garlic and cook for an additional 2 minutes, then remove from heat.
- Cool onion mixture: Transfer the onion and garlic mixture to a bowl and refrigerate to cool.
- Mix aromatics: Combine the cooled onion mixture with minced green onions, gochujang, beaten eggs, and kosher salt. Stir thoroughly.
- Combine meat and seasoning: In a large bowl, add ground pork and panko bread crumbs. Gently mix in the onion and gochujang mixture until evenly incorporated with a light hand to avoid packing the mixture too tightly.
- Form and bake: Shape the meatloaf mixture into a 9.5 by 5 inch loaf pan or freeform on a cookie sheet. Bake in the oven until the internal temperature reaches 140°F, approximately 40 minutes. Use an instant-read thermometer for accuracy.
- 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). Stir well to make the glaze.
- Glaze the meatloaf: Remove the meatloaf from the oven at 140°F and spoon the glaze evenly over the top.
- Finish baking: Return the glazed meatloaf to the oven and continue baking until the internal temperature reaches 160°F, about 10-15 minutes more. Avoid overcooking to keep the meatloaf moist.
- Serve: Let the meatloaf rest slightly, garnish with sesame seeds if desired, and serve alongside mustard pickled onions for an authentic Korean-inspired meal.
Notes
- This recipe is adapted from KFood by Da-hae and Gareth West, a great resource for exploring Korean cuisine.
- Using an instant-read thermometer ensures precise cooking and helps avoid overcooking the meatloaf.
- You can freeform the meatloaf on a cookie sheet instead of using a loaf pan for a slightly different texture.
- For a spicier glaze, increase the amount of gochujang to taste.
