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Bulgogi Meatloaf Sandwich

Bulgogi Meatloaf Sandwich



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We thought about just how much flavor we could pack into meatloaf. The result: We took the ingredients you might often find in bulgogi marinade and used them to create a spicy, sweet, and sour combination that takes this sandwich right to the edge.

Ingredients

  • 2 Tbsp. vegetable oil, divided, plus more for pan
  • ½ medium apple, scrubbed, cored, finely grated (discard any ungrated peel)
  • 6 scallions, thinly sliced
  • 4 garlic cloves, finely chopped
  • 1 2” piece ginger, peeled, thinly sliced, then finely chopped
  • 2 Tbsp. gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes or 2 tsp. crushed red pepper flakes
  • 1 Tbsp. dark or light brown sugar
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 1 tsp. toasted sesame oil
  • 2 cups panko (Japanese breadcrumbs)
  • 2 lb. ground beef chuck (preferably 20% fat)
  • 16 thick slices Pullman or other sandwich bread
  • Gochujang (Korean hot pepper paste), ssamjang, or ketchup and kimchi or any kind of pickles (for serving)

Recipe Preparation

  • Preheat oven to 325°. Line a 9x5” loaf pan with a double layer of foil, leaving at least 3” overhang on the long sides, and lightly coat with vegetable oil. Whisk eggs, apple, scallions, garlic, ginger, gochugaru, brown sugar, soy sauce, salt, and sesame oil in a large bowl to combine. Add panko and mix with a stiff rubber spatula until well combined. Let mixture sit 5 minutes to hydrate.

  • Stir one-quarter of beef into panko mixture, smashing and folding to combine evenly. Stirring with rubber spatula or using your hands, mix in remaining beef until evenly combined. Transfer to prepared pan and press evenly into pan, working into corners.

  • Bake meatloaf until an instant-read thermometer inserted into the center registers 160°, 1¼–1½ hours. Let cool in pan at least 20 minutes

  • Using foil overhang, remove meatloaf from pan and transfer to a cutting board. Cut meatloaf into 8 thick slices. Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Working in batches and adding remaining 1 Tbsp. oil halfway through, cook slices, reducing heat if browning too quickly, until deeply browned and warmed through, about 4 minutes per side.

  • Spread gochujang over one side of bread slices and top 8 slices with meatloaf and some kimchi; close up sandwiches.

  • Do ahead: Meatloaf can be baked 4 days head. Let cool; cover and chill.

Reviews SectionI hated meatloaf until I made this meatloaf! I made this almost two weeks ago and am still eating it. Two pounds of meat is a lot for one person. It's so tasty I didn't want to freeze half of it. I've eaten it cold in a sandwich, warm in a sandwich, fried with a side of Hawai'ian mac, and crumbled and stuffed into onigiri.The only variation I made to the original recipe is I mixed gochujang into mayo and used that on the sandwiches instead of just gochujang. The sandwiches are really filling - too much so for me. After the first one I was more careful about the using less bread and thinner slices. It's a pretty messy sandwich so making it into a wrap or using pocket bread would be a great idea, I think.tammykirk302Monterey05/29/20I made just the meatloaf, and it was divine! I added a glaze of 1tbsp gochujang and 1.5 tbsp ketchup before baking and it added that sweet-spicy touch that I enjoy on top of a meatloaf. I served it with a spicy cucumber salad, kimchi and some quick stir-fried veggies. A perfect mash-up of Bulgogi and Americana.Sugar_PiesKnoxville05/23/20I made this dish for dinner and skipped the bread. It was delicious! I added a layer of gochujang to the meatloaf about 15 minutes into it baking and it was delicious. Definitely recommend!This sandwich is an experience. Super easy to make. Will definitely make again. I added mayo to the gochujang because I'm trashy and I used milk bread because it was the only bread I had in the house. Amazing.CollegeCookingDetroit05/20/20Took forever and a day to cook, but worth it! Very flavorful and delicious!So so yummy. It took longer than I thought it would to prep, bake and serve (2.5 hours) but is totally worth it! Haven't eaten meatloaf since I was a kid but this is amazing.AnonymousBrooklyn, NY05/18/20What is the layer on top of the meatloaf in the photo?chef-dadCarlsbad,CA05/17/20Easy and delicious!! Excited to have this as leftovers.AnonymousSan Francisco05/13/20Awesome Chris! This sandwich is spot on cant wait to make it again. Looking forward to your next dish.Great recipe Chris. We love Korean food so next time I might add a little more gochugaru.This would also be great layered on lettuce leaves with rice and kimchi.Jim 802Portland OR05/12/20Great recipe! Had to make some minor adjustments - 1 tsp crushed red pepper 1 tablespoon sweet paprika in place of the gochugaru which I was out of - and I cut the spicy Gochujang with ketchup and honey for the kids. Really really delicious.AnonymousToronto 05/12/20Really great flavor and texture. I pride myself on making a great meatloaf but this has blown all of that out of the water. I happened to see this recipe yesterday morning right after thawing 2. 3 lbs of ground beef so I decided it was fate. I followed it exactly (with the exception of not having gochugaru so I used red pepper flakes). Since I had slightly more ground beef than called for went a little heavy handed on the seasonings. I usually like to bake meatloaf free form but the loaf pan helped make the perfect sized slices. I also made an optional sauce for my mayo loving son (1:4 ratio sriracha to mayo) that went over well. This is going into the regular rotation at our house.AnonymousDelaware05/12/20Chris does it again. Super easy and quick to make and it delivers big in that flavor department. I didn't have any kimchi so I just topped with some pickled cucumbers and pickled jalapeños. Definitely don't skimp on the gochujang or whatever sauce you choose to put on the bread; it brings the lubrication real good.AnonymousYe Olde Bloomington, IN05/11/20I'm just not sure. I love sandwiches and I love Korean food with all those delicious flavors. And I like regular old diner meat loaf. I am having a problem putting it all together. It feels wrong. Hmmm. Have to think about it for some more time.AnonymousBrevard North Carolina 05/11/20sfoersterFort Worth, Texas05/11/20Having trouble with IPad connection.Please tell me what is hanging out from under the bread slice but on top of the meat.AnonymousDoral.Fl05/11/20

Kimchi Bulgogi Sandwiches

Adapted from Mike Coiffi | Chris Bradley | Sara B. Franklin | The Phoenicia Diner Cookbook | Clarkson Potter, 2020

These kimchi bulgogi sandwiches are gonna disrupt your regular dinner rotation. (Sorry, Meatloaf Monday, you’re out.) These flavor bombs are a flawless balance of heat, tang, and creaminess that makes these an outright repeat. Don’t be tempted to skip any ingredients.–Jenny Howard


Spicy BBQ Meatloaf Sandwich with Sweet Lime Slaw

Another #TwoIngredientGame recipe! Let’s just hop right to it. The peoples suggested jelly and ground beef. I think meatballs are a great way to have them…but not those Swedish meatballs that everyone loves. I love them too. But, I wanted to give a nice twist. I used grape jelly because the sugar in the jelly is what I needed to offset the spicy in the sauce. Oh, and to ensure the meatballs were super moist, I used Hawaiian rolls that were soaked in milk aaaaaaaand I also used ground beef and mixed it with Italian sausage! Flavor…on top of flavor…on top of flavor!

Spicy BBQ Meatloaf Meatballs

-1/2 pound of bulk Italian sausage

-2 Hawaiian rolls soaked in milk (drain the milk)

1. Using a food processor, mix the celery, onion, bell pepper, and garlic together and pulse until very well minced.

2. Add the vegetables to a large bowl. Then add the ground beef, sausage, salt, pepper, oregano, basil, and Hawaiian rolls to the bowl. Mix well to combine and form into 1/2 inch sized meatballs.

3. Roast in the oven (350 degrees) for about 12 minutes or until the meatballs have cooked through.

For the sauce

-6 dashes of Worcestershire sauce

-4 dashes of tobacco sauce (or more if you like it spicier)

-2 tablespoons of brown sugar

1. Combine all the ingredients in a sauce pot. Simmer on the stove for 15 minutes until nice and thick.

Listen, for the slaw – you don’t even need a recipe. I made the dressing. I took a few spoonfuls of mayo and a few spoonfuls of sour cream and mixed it with a little sugar, salt, pepper, garlic powder, onion powder, a splash of apple cider vinegar and fresh squeezed lime juice. Then, I mixed that with pre-made cole slaw mix and chilled it in the fridge until I was ready to use it.


Bulgogi Meatloaf Sandwich - Recipes

We thought about just how much flavor we could pack into meatloaf. The result: We took the ingredients you might often find in bulgogi marinade and used them to create a spicy, sweet, and sour combination that takes this sandwich right to the edge.

INGREDIENTS

2 Tbsp. vegetable oil, divided, plus more for pan
2 large eggs
½ medium apple, scrubbed, cored, finely grated (discard any ungrated peel)
6 scallions, thinly sliced
4 garlic cloves, finely chopped
1 2” piece ginger, peeled, thinly sliced, then finely chopped
2 Tbsp. gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes or 2 tsp. crushed red pepper flakes
1 Tbsp. dark or light brown sugar
1 Tbsp. soy sauce
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
1 tsp. toasted sesame oil
2 cups panko (Japanese breadcrumbs)
2 lb. ground beef chuck (preferably 20% fat)
16 thick slices Pullman or other sandwich bread
Gochujang (Korean hot pepper paste), ssamjang, or ketchup and kimchi or any kind of pickles (for serving)

RECIPE PREPARATION

Preheat oven to 325°. Line a 9࡫” loaf pan with a double layer of foil, leaving at least 3” overhang on the long sides, and lightly coat with vegetable oil. Whisk eggs, apple, scallions, garlic, ginger, gochugaru, brown sugar, soy sauce, salt, and sesame oil in a large bowl to combine. Add panko and mix with a stiff rubber spatula until well combined. Let mixture sit 5 minutes to hydrate.

Stir one-quarter of beef into panko mixture, smashing and folding to combine evenly. Stirring with rubber spatula or using your hands, mix in remaining beef until evenly combined. Transfer to prepared pan and press evenly into pan, working into corners.

Bake meatloaf until an instant-read thermometer inserted into the center registers 160°, 1¼–1½ hours. Let cool in pan at least 20 minutes

Using foil overhang, remove meatloaf from pan and transfer to a cutting board. Cut meatloaf into 8 thick slices. Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Working in batches and adding remaining 1 Tbsp. oil halfway through, cook slices, reducing heat if browning too quickly, until deeply browned and warmed through, about 4 minutes per side.

Spread gochujang over one side of bread slices and top 8 slices with meatloaf and some kimchi close up sandwiches.


How to cook the meat

Grilling:

You can grill the meat over charcoal or wood charcoal (sootbul, 숯불), but a gas grill or a grill pan over the stove top works well too. If you are pan-frying your bulgogi and want nicely caramelized meat, preheat the pan nice and hot and don&rsquot crowd the pan.

Stir-frying:

Koreans also cook bulgogi in its own juice in a pan over the stove top for softer meat and some delicious sauce. Use all the marinade if you want more sauce at the end.


Recipe Summary

  • 1 pound flank steak, thinly sliced
  • 5 tablespoons soy sauce
  • 2 ½ tablespoons white sugar
  • ¼ cup chopped green onion
  • 2 tablespoons minced garlic
  • 2 tablespoons sesame seeds
  • 2 tablespoons sesame oil
  • ½ teaspoon ground black pepper

Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.


We know that oyster sauce may not be something you have in your refrigerator at any given time. While we love the flavor it brings, you can always omit it if needed.

Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop in a skillet over medium-low heat until warmed through.

If you like this recipe, you may be interested in these other Korean and South-East Asia inspired recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.


Preheat the oven to 500 degrees F.

Combine the bread and milk in a large bowl and let soak for 10 minutes. Add the turkey, pancetta, garlic, eggs, onion, parsley, breadcrumbs, cheese, ketchup, oregano, salt and pepper. Mix well with your hands. Shape into an 8-by-5-inch loaf and transfer to a rimmed baking sheet.

Bake for 15 minutes. Reduce the heat to 325 degrees F and drizzle more ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf read 165 degrees F, about 45 minutes. Let the meat loaf rest for 10 minutes, then transfer to a platter and serve.


Korean Barbecue Steamed Buns with Bulgogi Beef

Korean barbecue steamed buns with bulgogi beef are made with a spicy blend of gochujang, ginger, garlic, spices, and soy sauce, marinated, grilled, and stuffed into light, fluffy, and slightly sweet steamed buns. Fresh shredded carrot, sprigs of cilantro, slices of pickled burdock (or radish), and pickled cucumbers rounds are added to the sandwich to lighten and freshen it up. And as for the kewpie mayo, well that creamy Korean goodness is smeared on the inside of the steamed buns to help it all stay together. And trust us, if you're mouth isn't watering, go ahead and re-read the first few sentences. See what we mean? OK, it's time for you to try this.


Recipe Summary

  • ¼ yellow onion, thinly sliced
  • 2 green onions, chopped, dark green parts separated from white and light green parts
  • ⅓ cup soy sauce
  • 3 tablespoons white sugar
  • 2 tablespoons toasted sesame seeds
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • ¼ teaspoon Korean red pepper flakes
  • ¼ teaspoon minced fresh ginger
  • ⅛ teaspoon ground black pepper
  • 1 ½ pounds beef sirloin steak, cut very thin using kitchen shears
  • 1 teaspoon honey, or to taste

Combine yellow onion, white and light green parts of green onions, soy sauce, sugar, sesame seeds, garlic, sesame oil, red pepper flakes, ginger, and black pepper in a bowl until marinade is well mixed. Add steak slices to marinade cover and refrigerate, 1 hour to 1 day.

Heat a skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes. Garnish bulgogi with green parts of green onions.


Watch the video: Beef Bourguignon (August 2022).