I love combining cultures in my food creations and today, we’re fusing Americana with a Korean. My Korean Glazed Smoked Turkey Meatloaf sings from the smoke of the smoker and is kissed with the sweet and spicy allure of gochujang. Join me on this culinary adventure as we learn a little about the origins of gochujang and appreciate how well these two cultures blend in this tasty creation.Jump to Recipe
Gochujang: A Spicy Legacy from Korea:
Originating from Korea, gochujang is a fermented chili paste that has become a staple in Korean cuisine. This deeply flavorful condiment is crafted from red chili peppers, glutinous rice, fermented soybeans, and salt. The result is a versatile, umami-packed paste that adds a unique depth of heat and sweetness to dishes. This is my go to condiment in so many recipes. I love it at the bottom of a bowl of ramen with some soy sauce before adding in my ramen broth.
The Fusion Phenomenon: Merging Culinary Worlds:
So much of modern cuisine pulls from many cultures that transcend borders and create dishes that weave together ingredients and techniques from these different regions. The fusion phenomenon allows us to explore the vast world of flavors, and create new recipes by marrying these once isolated flavors.
In this Korean Glazed Smoked Turkey Meatloaf, the savory smokiness of the turkey harmonizes with the sweet and spicy notes of gochujang, creating a fusion recipe that goes together so well. Like I see on DINERS, DRIVE-IN & DIVES, so many chefs are creating amazing combinations. It’s a testament to the evolving nature of food, where creativity knows no limits.
As we celebrate the origins of gochujang from Korea and marvel at how culinary boundaries continue to blur, let this dish be a reminder of the exciting possibilities that arise when diverse flavors come together. So, fire up that smoker, brush on that gochujang glaze, and savor the delicious fusion journey that awaits. Happy cooking!
The Korean Glazed 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.
- 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
- 1/2 Cup Korean BBQ sauce
- 1/2 Cup Tomato sauce
- 3 Tbsp gochujang
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!