Preheat the pellet smoker to 250°F. Use a mild wood such as apple or cherry for a gentle smoke that lets the gochujang glaze stand out.

In a small bowl, combine the panko and milk. Let the mixture stand for 5 minutes, until the breadcrumbs soften.

Add the ground beef, egg, scallion whites, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ginger, and garlic to the bowl. Add the softened panko mixture. Mix gently with your hands until just combined.

Shape the mixture into a compact loaf and place it in a shallow, lightly oiled foil pan. Set the pan on the smoker grates and smoke until the center reaches 150°F, about 1½ to 2 hours.

While the meatloaf smokes, stir together the gochujang, honey, rice vinegar, and remaining 1 tablespoon soy sauce. Once the meatloaf reaches 150°F, brush the glaze over the top. Continue smoking until the center reaches 160°F.

Rinse the jasmine rice until the water runs mostly clear. Combine it in a saucepan with the water and salt. Bring to a boil, cover, and reduce the heat to low. Cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes.

Fluff the rice with a fork. Stir in the remaining 1 teaspoon sesame oil and the scallion greens. Rest the meatloaf for 10 minutes, then slice and serve over the scallion rice.