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The inspiration for this Guchujang Turkey Meatloaf is my habit for falling in love with an ingredient. I bought some guchujang after seeing it on FOOD NETWORK SHOWS for years. I wanted to try it and I find all different ways to use it. It is the KOREAN VERSION of sriracha – my definition. It is sweet and spicy so it is perfect for so many savory dishes.
Guchujang Turkey Meatloaf
So a natural recipe to use this sauce is meatloaf. It is a perfect variation to the typical chili sauce to top the meatloaf. As is my style, and my learning, I used the guchujang in more than one layer of this recipe. While softening the vegetables, I flavored them with the guchujang. Then, the veggies were mixed into the turkey meatloaf. I also have learned to heighten the unique characteristics of my main ingredient when I make my dishes. I want to repeat that idea, enhance the flavors of the dish by highlighting the main spice used in the recipe.
Accordingly, I added brown sugar to enhance the sweetness. I also used hot sesame oil to kick it up some more. I added garlic and ginger and rice wine vinegar to balance the guchujang. The flavor profile was rounded out with gluten free soy sauce which added some more sweetness and a little bit of saltiness. The flavor of the guchujang is inside the turkey meatloaf and on top of the meatloaf. if you have not tried this sauce, this paste, you will really like it. So give it a try.
The cast of characters.
Ingredients
The assembling of the guchujang turkey meatloaf.
Assembling of the Guchujang Turkey Meatloaf
The Guchujang Turkey Meatlaof.
Guchujang Turkey Meatloaf Plated
Korean Glazed Smoked Turkey Meatloaf
My Korean Glazed Smoked Turkey Meatloaf is so tasty. It gains its unique flavor from the Americana smoke technique and the Korean gochujang.
Ingredients
- 3 LBs Ground Turkey
- 1 Whole Red Onion diced
- 3 Stalks Celery diced
- 3 Whole Carrots diced
- 1 Tbsp Olive Oil
- 1 Tbsp Cumin divided
- 2 Tsp Ancho chili power
- 2 Tsp Smoked paprika
- 1 Tbsp Salt divided
- 1 Tbsp Fresh ground balck pepper divided
- 2 Tsp Oaxaca - ancho coffee rub
Glaze
- 1/2 Cup Korean BBQ sauce
- 1/2 Cup Tomato sauce
- 3 Tbsp gochujang
Instructions
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Begin by heating the olive oil in a skillet over medium heat. Add in the onion, celery and carrots. Cook for 2 minutes before adding in the spices (reserving about 1/2 of the cumin, salt & pepper). Cook for another 2 - 3 minutes until softened but still holding a bite. Remove from heat and let cool.
Now, add the remaining spices to the ground turkey with the vegetable mix. Mix really well and form into a loaf.
Place the loaf on a big piece of aluminum foil and place in a 250 degree smoker. Total cooking time will be approximately 3 hours. In the last half hour of cooking, remove the foil and place the meatloaf directly on the grates. Next, liberally apply the glaze a couple of times before removing from the smoker.
Let rest for 5 minutes. Cut in slices.
Serve and enjoy!
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