Smoked Korean Meatloaf with Miso Cabbage
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Food:
Beef
Serves:
2 to 4 people
Prep Time:
10 min
Cook Time:
1 hour
This recipe for Korean BBQ-inspired meatloaf by our Chef Matt Basile takes a staple in modern American food and elevates it just enough to give it a whole new flavour. The meatloaf is made with a mix of ground beef, garlic, green onions, bulgogi marinade, ground ginger, salt and an egg. The meatloaf is formed and set in the fridge then smoked for an hour with a gochujang glaze, paired with fire-roasted, miso-glazed napa cabbage, and served with a crispy fried egg on top for good measure. This may just become your new go-to meatloaf recipe.
By:Chef Matt Basile
Ingredients
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3lbs ground beef
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1 tbsp salt
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1 tbsp ground ginger
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¼ cup bulgogi marinade
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4 cloves garlic
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4-5 green onions
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1 egg
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1 cup gochujang
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¼ cup sweetened mirin
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1 tbsp sesame oil
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Zest from 1 lime
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3-4 cloves garlic
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2 tbsp soy sauce
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1/2 large napa cabbage
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2 cloves garlic
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Juice from 1 lime
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2 tsp soy sauce
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4 tbsp miso paste
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1 egg
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Sesame seeds
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Green onions, green parts only
Meatloaf
Glaze
Miso Cabbage
For garnish:
Instructions
Set smoker to 325F.
Season the ground beef with salt, ginger, bulgogi marinade, minced garlic, finely chopped green onions and one egg. Mix well with hands. Transfer to a large piece of plastic wrap, form into a log shape, and wrap with plastic, twisting the ends, and rolling it to form a proper log. Set in fridge 30-60 mins.
Chop green onions for garnish, set aside. Make the marinade by mixing the gochujang, mirin, sesame oil, lime juice, grated garlic and soy sauce.
Once set, unwrap and place meatloaf in the smoker on a piece of parchment paper. Smoke for 1 hour. Baste with glaze midway through, basting more than once if needed, reserving some glaze for plating .
Cut cabbage into quarters lengthwise. Place in smoker for 20 minutes. Then, in a bowl, grate garlic and mix with lime juice, soy sauce and miso paste. Remove cabbage from the smoker and place on the grill and brush with the miso glaze. Flip and brush other side.
Remove the meatloaf from the smoker and sprinkle with sesame seeds and green onion. Cut into four pieces. Fry an egg sunny side up for garnish. Plate the meatloaf alongside the miso cabbage and garnish with more sesame seeds and green onions, drizzle of the glaze.