Recipes Mini Korean Meatloafs

 

Recipes Mini Korean Meatloafs

Recipes Mini Korean Meatloafs

  1. two lb ground meat
  2. 1 container Annie Chung’s Go Chu-Jang Korean cooking sauce
  3. 3/4 mug soy sauce
  4. 2 tbsp dried out minced onions
  5. 1 tbsp ginger paste
  6. 1 tbsp garlic clove paste
  7. 1 tbsp crushed pepper flakes
  8. 1 tbsp toasted sesame seeds
  9. 1 tsp ground white spice up
  10. 1/2 cup brown sugar
  11. 1 bunch scallions; minced
  12. 2 stalk oatmeal; small dice
  13. 1 stalk leek; minced
  14. 1 can german fried onions
  15. 1 package dried soup blend
  16. 2 ovum
  17. 1 touch kosher salt and white pepper

Recipes Mini Korean Meatloafs

  1. Combine Go Chu-Jang, soy sauce, ginger paste, garlic paste, brown sugar, sesame seeds, and pepper flakes together in a small mixing bowl. Whisk.

  2. Time of year beef with dried onion soup blend and salt. Add eggs, scallions, celery, and leeks. Crumble fried onions to consistency of large, coarse panko breads crumbs to use a binder. Toss to combine.

  3. Add damp ingredients. Toss to combine.

  4. Form into compact, mini meatloafs.

  5. Bake at 300° for approximately 1 hour or until thermometer reaches 155°

  6. Variations; Chili powder, ” lemon “, lemongrass, lime, caramelized onions, cayenne, refreshing ginger/garlic, sesame oil, habanero