Think juicy pork, Korean spice and a ton of umami. There’s nothing not to like here.
This isn’t traditional Korean cooking. Not even close. It’s a Korean flavour freight train crashing into Americana. In a crazy, beautiful way.
Korean meatloaf takes a classic into delicious new territory
Maybe someday there will be an American style diner in Seoul. I can see it. It’ll be packed with trendy locals looking to try something new. And this Korean meatloaf will be the signature dish. Netflix will make a movie. Foodies will love it. Or maybe a Korean food truck in Los Angeles will make this famous. It will make the morning show on all networks. OK – I don’t know. But I do know it’s hands down my favourite meatloaf recipe. Period. Truth be told, I am not a big meatloaf fan. It is really hard to make a good meatloaf. At least for me. Too dry. Too dense. Or too bland. No sauce. Or sauce that doesn’t work. I have tried a bunch. Never found one that really works. Until now. It took Korean meatloaf to make me a believer.
Gochujang glaze and mustard pickles
Gochujang is becoming one of my favourite ingredients. If you haven’t heard about it, think miso with chili. Not a ton of chili. Not super spicy at all. Just enough to wake things up. It’s worth seeking out. The mustard pickled onions put it over the top. Don’t leave them out. It’s like horseradish with roast beef. That little touch of zing just wakes everything up. I had my doubts the first time I tried it. I was wrong. Dead wrong. Just make the leap of faith. I did. And I’m glad I did. I missed including them in the pictures. Don’t read anything into that. This blog is about what I make for dinner. I was hungry. I forgot. Sorry… Korean meatloaf with gochujang glaze. For when boring just doesn’t do it for you.
