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Savory Korean Meatloaf with Gochujang Glaze

Korean meatloaf with gochujang glaze - featured image
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A savory, spicy-sweet twist on classic meatloaf, featuring a gochujang glaze that caramelizes into a sticky, addictive crust. This easy recipe is perfect for weeknights and gatherings, delivering tender, juicy meatloaf with bold Korean flavors.

Ingredients

Scale
  • 1 ½ lbs (680g) ground beef (80/20)
  • ¾ cup (60g) panko breadcrumbs
  • 2 large eggs
  • 2 tablespoons (30g) gochujang
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) sesame oil
  • 3 green onions, thinly sliced
  • Salt and black pepper to taste
  • 3 tablespoons (45g) gochujang (for glaze)
  • 2 tablespoons (25g) brown sugar
  • 1 tablespoon (15ml) soy sauce (for glaze)
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil (for glaze)
  • 1 tablespoon (15ml) water (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper if desired.
  2. Make the glaze: In a small bowl, whisk together 3 tablespoons gochujang, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 tablespoon water. Set aside.
  3. Sauté aromatics: Heat a small skillet over medium heat with a splash of sesame oil. Add minced garlic and grated ginger. Cook for about 30 seconds until fragrant. Remove from heat and let cool slightly.
  4. Mix meatloaf: In a large bowl, combine ground beef, panko, eggs, 2 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon sesame oil, sautéed garlic and ginger, and sliced green onions. Mix with your hands until just combined. Do not overmix.
  5. Shape and glaze: Transfer mixture to the loaf pan and press gently into an even shape. Brush or spoon about half the glaze over the top and sides. Reserve the rest.
  6. Bake: Place loaf pan on a baking sheet. Bake at 350°F for 30 minutes. Remove from oven, brush on remaining glaze, and tent loosely with aluminum foil. Return to oven and bake for another 20-25 minutes.
  7. Check temperature: Insert a meat thermometer into the center. It should read 160°F (71°C).
  8. Rest and serve: Let meatloaf rest in the pan for 10 minutes. Garnish with extra sliced green onions and sesame seeds if desired. Slice and serve.

Notes

Use 80/20 ground beef for best moisture. Do not overmix. Let aromatics cool before adding to meat. Tent with foil halfway through to prevent glaze from burning. Let meatloaf rest for 10 minutes before slicing. For a saucier finish, double the glaze recipe and serve extra on the side.

Nutrition

Keywords: Korean meatloaf, gochujang glaze, easy meatloaf, savory meatloaf, Korean recipe, comfort food, weeknight dinner

Find it online: https://emacrave.com/savory-korean-meatloaf-with-gochujang-glaze-easy-recipe/