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korean meatloaf recipe card

Korean Meatloaf

  • Author: Funky Asian Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Main
  • Cuisine: Korean




  • 1 tablespoon gochujang chile paste
  • ½ cup ketchup
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon light brown sugar


  • ½ large onion
  • ½ cup panko bread crumbs
  • 1 lb ground beef (85/15 blend)
  • 1 lb ground pork
  • 2 eggs
  • 4 garlic cloves minced
  • ¼ cup chopped parsley
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon gochujang chile paste
  • ¼ teaspoon sea salt
  •   teaspoon ground black pepper
  • oil spray for the pan


  1. Heat the oven to 350 and move the rack to the middle of the oven.
  2. Make the glaze: Combine the gochujang, ketchup, vinegar, and light brown sugar in a small bowl and stir to dissolve the sugar. Set aside. 
  3. Using a box grater and shred the onion over a large bowl (if the onion starts to fall apart, just mince the rest up with your knife and add it to the bowl). Add the breadcrumbs, eggs, garlic, parsley, Worcestershire sauce, soy sauce, gochujang paste, salt, and pepper to the bowl. 
  4. Stir to combine into a thick paste.
  5. Then add the beef and pork. Mix well with your hands. Spray a loaf pan lightly with oil and scoop the mixture into a loaf pan. 
  6. Run a wet hand lightly over the top of the meatloaf so that it is smooth. Put the loaf pan on a tray, in case juices overflow the pan, and then put the tray into the oven.
  7. Bake for 45 mins, then take the pan out, pouring off any accumulated juices or fat. Pour half of the glaze on top of the meatloaf and gently brush to evenly coat it. Cook for an additional 25-30 mins. (an internal temperature check should read 165 degrees)
  8. Turn the oven to broil on high and move the oven rack to the second from the top shelf. Brush the meatloaf with the remaining glaze and put it in the oven for 3-4 minutes until the glaze is bubbly and starting to brown. 
  9. Let the meatloaf sit for at least 10 mins before taking it out of the pan. Cut into thick slices and serve.


*Double the recipe and make a second loaf to freeze. You will need to cook the meatloaves for longer, with an additional 20-30 minutes in the oven. Defrost overnight when ready to eat. Microwave for 10 minutes on medium power or reheat in the oven for 15 minutes on 350.

*If you like your meatloaf extra saucey, double the glaze amount, and serve the extra sauce at the table for people to help themselves.

Keywords: gochujang, korean food, family dinner