Korean meatloaf with gochugang glaze in pan from above.
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4.38 from 8 votes

korean meatloaf with gochujang glaze

Korean meatloaf with gochujang glaze brings big Korean flavours to a blue plate family favourite.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Korean
Keyword: gochujang glaze, korean meat loaf
Servings: 6
Calories: 561kcal
Author: romain | glebekitchen


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 to combine
  • 2 tsp vegetable oil

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


  • Pre-heat your oven to 350F.
  • Film a pan with the vegetable oil. Add the minced onions and cook slowly until translucent. This takes about 10 minutes. 
  • Add the garlic to onions and cook another 2 minutes. Remove the onion mixture from the heat, transfer to a bowl and place in the refrigerator to cool.
  • Combine the cooled onion mixture with the minced green onion, gochujang, eggs and kosher salt. Stir to combine thoroughly.
  • Put the ground pork and breadcrumbs in a large bowl. Add the onion gochujang mixture and mix gently. You want it evenly red. You don't want it packed into a brick. A light hand is what you are looking for here. 
  • Transfer the meatloaf mix to a 9.5 inch by 5 inch loaf pan (or free form it on a cookie sheet - your call).
  • Place the meatloaf in the oven. Cook until you get to an internal temperature of 140F, about 40 minutes. Pros use instant read thermometers. You should too.
  • While the meatloaf cooks make the glaze. Combine all the ingredients and stir thoroughly.
  • When the meatloaf reaches 140F remove it from the oven and spoon the glaze overtop evenly. 
  • Return the glazed meatloaf to the oven and cook until it reaches an internal temperature of 160F. This takes somewhere around 10-15 minutes. Try not to overshoot. Overcooked meatloaf is dry meatloaf. Nobody likes that. Serve with mustard pickled onions.


This recipe is adapted from KFood by Da-hae and Gareth West. If you are getting into Korean food, KFood is a super interesting take on it. 


Serving: 6servings | Calories: 561kcal | Carbohydrates: 27g | Protein: 30g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 163mg | Sodium: 1111mg | Potassium: 603mg | Fiber: 1g | Sugar: 10g | Vitamin A: 230IU | Vitamin C: 8.3mg | Calcium: 77mg | Iron: 2.8mg