Korean Gochujang Beef Mini Meatloaves with Kimchi Carrots
Ingredienser
- 1 pound ground beef
- 3 tablespoons gochujang
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 cups shredded carrots
- 3/4 cup chopped kimchi
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
fremgangsmåte
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, gochujang, panko breadcrumbs, egg, minced garlic, salt, and black pepper. Mix until evenly blended.
- Divide the mixture into eight portions and shape each into a small oval loaf. Place the loaves on the prepared baking sheet.
- Bake for 22 to 25 minutes until the internal temperature reaches 160 degrees.
- While the meatloaves bake, heat the sesame oil in a skillet over medium heat. Add the shredded carrots and cook for 3 minutes until slightly softened.
- Stir in the chopped kimchi and cook for another 2 minutes. Remove from heat.
- Serve the meatloaves topped with the kimchi carrots and finish with sliced green onions.
merknader
Freeze the baked meatloaves in a single layer before transferring to a bag so they reheat evenly in the oven at 350 degrees. The kimchi carrots lose some crunch after freezing, so prepare them fresh when serving. Use gochujang that is not too sweet if you want stronger spice.
Course: Main Course
Cuisine: Korean
Equipment: Mixing bowl, Baking sheet, Skillet
Cuisine: Korean
Equipment: Mixing bowl, Baking sheet, Skillet