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–+ servings

Korean Gochujang Mini Meatloaves with Quick Kimchi Slaw

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Rett Main Course
Kategori Korean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 3 tablespoons gochujang, divided
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt
  • 2 cups shredded green cabbage
  • 1/2 cup chopped kimchi
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 tablespoon chopped green onions
  • 1 teaspoon sesame seeds

fremgangsmåte
 

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the ground beef, 2 tablespoons gochujang, panko breadcrumbs, egg, onion, garlic, sesame oil, and salt. Mix until evenly blended.
  • Divide the mixture into four equal portions and shape each into a small loaf. Place them on the prepared baking sheet.
  • Bake for 25 minutes. Remove from the oven and brush the tops with the remaining tablespoon of gochujang. Return to the oven for 5 more minutes.
  • While the meatloaves bake, make the slaw. In a medium bowl, toss the shredded cabbage, kimchi, rice vinegar, and honey until well coated.
  • Let the meatloaves rest for 5 minutes after baking. Top each with a spoonful of slaw and sprinkle with green onions and sesame seeds before serving.

merknader

Mix the slaw right before serving to keep the cabbage crisp. If you prefer less heat, reduce the gochujang in the meat mixture to 1 tablespoon and use the rest only as a light brush on top. Leftovers store well in the fridge for two days and reheat nicely in a 350-degree oven for 10 minutes.
Course: Main Course
Cuisine: Korean
Equipment: Mixing Bowl, Baking Sheet, Medium Bowl