Korean fusion food is all the rage these days and this meatloaf is definitely something to rave about. You’ll be craving it for days! Korean BBQ is sweet and tangy and brings a bit of spice. Take your regular meatloaf and add in a little Asian flair, and that’s what we’ve got here. It’s totally delicious!
The majority of the ingredients in this recipe you can easily find in any American grocery store. But this recipe calls for an ingredient that you may have difficulty finding outside of an Asian supermarket. It’s called gochujang and it is a spicy pepper paste used in Korean cooking. It’s absolutely delicious and brings an authentic feel to the dish. You can always order it off of Amazon, but if you can also substitute crushed red pepper flakes as an Americanized alternative or any other Asian hot sauce like sriracha sauce. Don’t like heat? You can also leave it out!
Watch the video where I walk you through every step of this recipe. Did you know that I have my own cooking show? You can join me over on YouTube and follow along. New episodes three times a week. It’s way better than The Food Network (wink). There’s also some great tips and information about the recipe not included here.
Excellent! I put the cornstarch in rice vinegar. As a chef, it thickens with ease! I’m in love with Korean food. Make wings and ribs Thanks
I think the recipe as written is a little off in terms of the ratio of rice vinegar to other ingredients in the sauce. When I had completed the sauce and tasted it, there was way too strong a taste of vinegar. I had to add a lot more sugar to balance it out (about 4 heaping T of honey).
The only other quibble is that 15 minutes at 450 is too long. I had to pull it with about 7 minutes left, because the top was getting overly dark and the internal temp was already high enough for food safety purposes.
Other than that, great recipe! I was looking for an Asian spin on meatloaf, and this checked all my flavor boxes. I would certainly make this again.
I made this over the weekend with my mom. Yep, it tasted exactly how it looks. Thank you for posting this recipe for all of us to try and enjoy. Im eager to try something new this coming weekend.
Absolutely unbelievable!!!!! I have had a few kitchen disasters lately and this was a huge boost to my kitchen self-confidence. Can’t wait to make it again!!!
My mouth is salivating just looking at this. I love meatloaf and Asian food- you just combined two of my favorite things! I can’t wait to try this!
Rachel, I have always wanted to make Korean food! But the only thing I ever see are recipes for bulgolgi. I would love to try your take on meatloaf with Korean flair! (By the way, I LOVED your presentation at BYBC this weekend and learned a TON!)
Awww thanks!
Ginger, garlic, soy, gochujang, sesame….this meatloaf is WOW!! Bet it would be great with ground chicken too.
I omited the sesame seeds to cut costs, and it was still incredibly yummy! I will make this again!
I made this with some jasmine rice and Sauteed zucchini and substituted Turkey meat instead of beef. I also was out of ginger so I used a tiny pinch of Chinese Five Spices and also put a tiny bit of the gochujang in the glaze because I like the heat.. Even with the changes, it was absolutely delicious. I got so bored with my regular meat loaf and have become obsessed with finding ways to use all the Asian ingredients in my pantry. I am definitely going to use this again in the future.
Your meatloaf looks incredibly tasty! I need to try it 🙂