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Korean meatloaf glazed with gochujang, garnished with sesame seeds and scallions.

Korean Meatloaf With Gochujang Glaze

A flavorful fusion of traditional meatloaf and Korean chile paste that introduces a delightful sweet and spicy kick to a classic comfort dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Korean-American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground beef Can substitute with ground turkey or chicken for a lighter option.
  • 1/2 cup Breadcrumbs Panko breadcrumbs can add extra crunch.
  • 1/2 cup Onion, chopped Shallots can also be used for a milder flavor.
  • 1/4 cup Milk Use almond or soy milk for a dairy-free option.
  • 1 Egg Acts as a binder; can use flaxseed for a vegan alternative.
  • 2 tablespoons Soy sauce Opt for low-sodium soy sauce if preferred.
  • 1 tablespoon Garlic, minced Fresh garlic enhances flavor; garlic powder is an alternative.
  • 1 tablespoon Ginger, minced Use powdered ginger if fresh is unavailable.
  • 1/4 cup Gochujang Available in Asian markets; adjust the amount for spice level.
  • 2 tablespoons Brown sugar Can substitute with honey or maple syrup.
  • 1 tablespoon Sesame oil Provides nuttiness; avoid if allergic to sesame.
  • Salt and pepper Season just before baking for best flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine ground beef, breadcrumbs, onion, milk, egg, soy sauce, garlic, ginger, salt, and pepper. Mix until just combined.
  3. Shape the mixture into a loaf and place it in a greased baking dish.
  4. In a small bowl, mix gochujang, brown sugar, and sesame oil to create the glaze.
  5. Brush half of the glaze over the meatloaf.
  6. Bake for 45 minutes, then brush with the remaining glaze and bake for an additional 15 minutes, or until fully cooked.
  7. Let the meatloaf rest for 10 minutes before slicing and serving.

Notes

Always allow the meatloaf to rest after baking; this helps the flavors meld and makes slicing easier. Use an instant-read thermometer to check doneness; 160°F (70°C) is the ideal internal temperature for beef.