Pin it
This robust Korean BBQ meatloaf puts a fresh spin on an old-time favorite with punchy Asian flavors that'll wake up your dinner routine. The mix of juicy ground beef, tangy gochujang, and fragrant sesame oil comes together in a mouthwatering dish that'll bring some excitement to your table.
I whipped this up when I was bored with our usual dinners, and it's now something we can't get enough of. My guy asks for it twice monthly at least, saying it's comfort food with just the right amount of kick.
Ingredients
- Ground beef: Your main ingredient - grab 80/20 for the juiciest results
- Sesame oil: Gives that distinctive nutty flavor you can't get anywhere else
- Soy sauce: Adds deep savory notes and just enough salt
- Brown sugar: Tames the heat with its molasses-like sweetness
- Gochujang: This Korean hot pepper paste is what makes this dish stand out from ordinary meatloaf
- Fresh garlic and ginger: Key aromatics that bring authentic Korean vibes
- Rice vinegar: Cuts through the fatty richness with its tang
- Panko breadcrumbs: Creates a better texture than regular breadcrumbs
- Egg: Keeps everything stuck together nicely
Step-by-Step Instructions
- Preheat the Oven:
- Get your oven going at 375°F and oil up your loaf pan real good. This temp will cook your meatloaf all the way through while giving you that tasty outer crust.
- Mix the Ingredients:
- Throw everything in a big bowl and use your hands to mix it up gently. Don't go overboard with the mixing or you'll end up with tough meat. You just want everything mixed well enough so the flavors spread out.
- Shape the Meatloaf:
- Pack the meat into a loaf with a slightly curved top. Press it together well enough to stick but don't squeeze too hard. Carefully put it in your pan.
- Bake:
- Stick it on the middle rack and let it cook for 40-45 minutes. It's done when a meat thermometer reads 160°F. You'll notice the top turns a nice brown color.
- Glaze:
- When you've got about 10 minutes left, brush some extra gochujang mixed with honey on top. This makes it look shiny and adds an extra punch of sweet-spicy goodness.
- Rest and Garnish:
- Let it sit for 5 minutes after it comes out of the oven so the juices don't run everywhere when you cut it. Toss on some chopped green onions and sesame seeds for a nice pop of color and crunch.
Pin it
The gochujang really makes this dish special. When I first tried making this, I almost cut back on it because I was worried about too much heat. Don't make that mistake - it's got this amazing fermented sweetness along with the spice that takes this meatloaf to another level.
Storing and Reheating
This meatloaf tastes better the next day after all the flavors have had time to get friendly. Keep whatever's left in a sealed container in your fridge for up to 3 days. My favorite way to reheat it is to slice it cold, then warm up individual pieces in a pan with a tiny bit of oil. You'll get moist meat with slightly crispy edges.
Make It Your Own
Don't be afraid to switch things up to match what you like. Ground turkey works great if you want something lighter, but throw in a spoonful of olive oil to keep it from drying out. Can't do gluten? Swap in some cooked rice instead of panko. You can also sneak in some finely chopped bell peppers or grated carrots for extra veggies and nobody will even notice.
Serving Suggestions
This meatloaf stands on its own, but it really shines with the right sides. Pair it with some fluffy jasmine rice to soak up all those yummy juices. Add some quick-pickled veggies or kimchi for a nice contrast. Want to round out the meal with some color? Toss some bok choy or broccoli in a hot pan with garlic and a splash of soy sauce.
The Cultural Fusion Story
This dish shows how global flavors can totally change comfort foods we've known forever. It takes cues from Korean bulgogi marinades but sticks to the shape and idea of good old American meatloaf. What you end up with is something new that pays respect to both food traditions. In my house, we see this as proof that food keeps evolving as cultures mix and match.
Pin it
Jump in and put your own spin on this tasty mashup, and enjoy every single bite!
Frequently Asked Questions
- → What can I use if I don't have gochujang?
You can mix sriracha with a small amount of miso paste, or try sambal oelek with a bit of honey. They won't give you that true Korean flavor, but they'll add a nice sweet-hot kick that works just fine.
- → How can I tell when my meatloaf is done?
Your meatloaf should hit 160°F (71°C) on a meat thermometer. Don't have one? Just cut into the middle - it shouldn't be pink anymore and the juices should run clear, not reddish.
- → Can I prep this meatloaf early?
You bet! Mix everything up to a day before and keep it in the fridge. Or you can cook the whole thing, let it cool down, and store it in your fridge for 3 days or in your freezer for up to 3 months.
- → What goes well on the side with this meatloaf?
This tastes great with simple white rice, some tangy kimchi, Korean veggie sides like spinach namul, a quick cucumber salad, or any roasted veggies. Want something lighter? Just toss a green salad with some rice vinegar dressing.
- → Will turkey work instead of beef?
Turkey works great for a lighter version. Since turkey isn't as fatty as beef, throw in a tablespoon or two of olive oil to keep it juicy. It might also cook a little faster than the beef version.
- → How hot is this dish really?
With 2 tablespoons of gochujang, you'll get a medium heat kick. Want it milder? Just use 1 tablespoon or less. Need more fire? Go for 3 tablespoons or sprinkle in some Korean red pepper flakes (gochugaru).