why make this recipe
Korean Meatloaf with Gochujang Glaze offers a unique twist on a classic dish. The use of gochujang, a Korean chili paste, adds a delightful spicy and sweet kick that elevates the simple meatloaf to something special. This recipe is easy to make, combines comforting flavors, and is perfect for family dinners or weeknight meals. Plus, it’s a great way to introduce new ingredients to your cooking.
how to make Korean Meatloaf with Gochujang Glaze
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 to combine)
- 2 tsp vegetable oil
- Sesame seeds to garnish if desired
- 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)
Directions:
- Pre-heat your oven to 350°F.
- Film a pan with the vegetable oil. Add the minced onions and cook slowly until translucent, about 10 minutes.
- Add the garlic to the onions and cook for another 2 minutes. Remove the onion mixture from the heat, transfer it to a bowl, and place it in the refrigerator to cool.
- Once the onion mixture is cool, combine it with the minced green onions, gochujang, eggs, and kosher salt. Stir to combine thoroughly.
- In a large bowl, mix the ground pork and breadcrumbs. Add the onion mixture and mix gently. Aim for an even red color without packing it too tightly.
- Transfer the meatloaf mix to a 9.5-inch by 5-inch loaf pan, or shape it free-form on a cookie sheet.
- Place the meatloaf in the oven and cook until it reaches an internal temperature of 140°F, about 40 minutes. Use an instant-read thermometer for accuracy.
- While the meatloaf cooks, make the glaze by combining all the glaze ingredients and stirring thoroughly.
- When the meatloaf reaches 140°F, remove it from the oven and spoon the glaze over the top evenly.
- Return the glazed meatloaf to the oven and cook until it reaches an internal temperature of 160°F, about 10-15 minutes. Avoid overcooking to keep the meatloaf moist. Serve with mustard pickled onions.
how to serve Korean Meatloaf with Gochujang Glaze
Serve Korean Meatloaf with Gochujang Glaze hot from the oven. You can slice it and serve it with a side of rice or steamed vegetables. The spicy-sweet glaze pairs well with cool sides like pickled cucumbers or a simple salad.
how to store Korean Meatloaf with Gochujang Glaze
If you have leftovers, let the meatloaf cool completely. Wrap it tightly in foil or plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze the cooked meatloaf for up to 3 months. Just be sure to wrap it well to prevent freezer burn.
tips to make Korean Meatloaf with Gochujang Glaze
- Make sure your onion and garlic mixture cools before adding it to the meat. This helps to keep the meatloaf tender.
- Use a light hand when mixing to avoid compacting the meat too much.
- Adjust the amount of gochujang based on your spice tolerance. Start with less and add more if you like it spicier.
variation
You can use ground beef or a mix of ground meats if you prefer. Adding chopped vegetables like bell peppers or mushrooms can give extra flavor and moisture.
FAQs
1. Can I use a different type of meat?
Yes, you can use ground beef, turkey, or chicken if you prefer.
2. What can I substitute for gochujang?
If you can’t find gochujang, you can use a mixture of chili paste and sugar as a substitute, though the flavor will be different.
3. Is this recipe gluten-free?
To make it gluten-free, substitute panko crumbs with gluten-free breadcrumbs and ensure all sauces used are gluten-free as well.
Korean Meatloaf with Gochujang Glaze
Ingredients
For the 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 pieces green onions (minced)
- 2 tsp kosher salt
- 2 large eggs (lightly beaten to combine)
- 2 tsp vegetable oil For cooking onions
- Sesame seeds to taste to garnish if desired
For the 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
Preparation
- Pre-heat your oven to 350°F.
- Film a pan with the vegetable oil. Add the minced onions and cook slowly until translucent, about 10 minutes.
- Add the garlic to the onions and cook for another 2 minutes. Remove the onion mixture from the heat, transfer it to a bowl, and place it in the refrigerator to cool.
- Once the onion mixture is cool, combine it with the minced green onions, gochujang, eggs, and kosher salt. Stir to combine thoroughly.
Mixing and Shaping
- In a large bowl, mix the ground pork and breadcrumbs. Add the onion mixture and mix gently. Aim for an even red color without packing it too tightly.
- Transfer the meatloaf mix to a 9.5-inch by 5-inch loaf pan, or shape it free-form on a cookie sheet.
Cooking
- Place the meatloaf in the oven and cook until it reaches an internal temperature of 140°F, about 40 minutes. Use an instant-read thermometer for accuracy.
- While the meatloaf cooks, make the glaze by combining all the glaze ingredients and stirring thoroughly.
- When the meatloaf reaches 140°F, remove it from the oven and spoon the glaze over the top evenly.
- Return the glazed meatloaf to the oven and cook until it reaches an internal temperature of 160°F, about 10-15 minutes. Avoid overcooking to keep the meatloaf moist. Serve with mustard pickled onions.