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.