Image coming soon.
Rich and Tender Beef with a Sweet and Spicy Crust
Prep Time: 30 min Cook Time: 90 min Total Time: 2 hours
Ingredients
- 3 Tbsp. vegetable oil
- 2 large eggs
- 1 medium apple, scrubbed, cored, and finely grated
- 6 scallions, thinly sliced
- 4 garlic cloves, finely chopped
- 2 inch piece of ginger, peeled, finely chopped
- 2 Tbsp Gochugaru (coarse Korean red pepper powder)
- 1 Tbsp dark or light brown sugar
- 1 Tbsp soy sauce
- 2 tsp salt
- 1 tsp toasted sesame oil
- 2 cups panko
- 2 lbs ground beef chuck (preferably 20% fat)
- 4 Tbsp. Gochujang
Directions
- Preheat oven to 325 °C. Line a 9 x 5 inch loaf pan with a double layer of foil, leaving at least a 3 inch overhang on the long sides. Lightly coat with vegetable oil to prevent sticking. (One can use a flat baking dish and mound the meatloaf instead.)
- Whisk the 2 eggs, 1 grated apple, 6 sliced scallions, 4 garlic cloves, 2 inches of chopped ginger, 2 Tbsp of Gochugaru, 1 Tbsp of brown sugar, 1 Tbsp of soy sauce, 2 tsp of salt, and 1 tsp of sesame oil in a large bowl to combine. Add the 2 cups of panko and mix with a stiff spatula until well combined. Let mixture sit 5 minutes to hydrate.
- Stir one-quarter of the 2 lbs of beef into the panko mixture, smashing and folding to combine evenly. Stirring with the spatula or your hands, mix in remaining beef until evenly combined. Transfer to prepared pan and press evenly into the pan and working into the corners.
- Bake meatloaf for 1 hour. Mix the 4 Tbsp of Gochujang and 1 Tbsp of Vegetable Oil in a small bowl. If looking for a less spicy meatloaf, use 2 Tbsp of Ketchup and 2 Tbsp of Gochujang instead. After 1 hour, pull loaf out of the oven and top with gochujang mixture. Return to over for another 15-30 minutes, until an instant-read thermometer inserted into the center registers 160 °F.
- Remove from the oven and let it cool in the pan for 20 minutes before serving.
Source
https://www.bonappetit.com/recipe/bulgogi-meatloaf-sandwich