In a large pot, put canola oil and sesame oil and turn temperature to high. Once the oil starts to smoke, place in the meatloaf blend.
Break apart meatloaf blend with a large spoon, and brown on high until meat is cooked through.
Next, add the fresh ginger and garlic and cook everything until garlic is translucent, being careful not to burn the garlic.
Once translucent, add the gochujang wing sauce, soy sauce, chili crisp, and white pepper. Turn heat to medium low.
Bring mixture to simmer and add the water. Once water is added, stir until evenly mixed and cook on low for around 20 minutes or until desired texture is thick but not runny.
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