Smoked Korean Meatloaf with Charred Miso Cabbage
You know I like a good twist on a classic recipe. We were more of a meatball family than a meatloaf family when I was growing up, but I know that it is a staple in many households in Canada and the US, so that's why I had to take my stab at this comfort food and elevating it just a bit in the process. So I give you my Korean BBQ-inspired meatloaf, smoked for an hour with a gochujang glaze and served with fire-roasted, miso-glazed napa cabbage, and a crispy fried egg on top for good measure, this may just become your new go-to meatloaf recipe. If you want to find out how to make my Smoked Korean Meatloaf with Charred Miso Cabbage keep reading, or jump to the full recipe.
Set smoker to 325F. Season the ground beef with salt, ginger, bulgogi marinade, minced garlic, finely chopped green onions and egg. Mix together 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 the 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 smoker on a piece of parchment paper. Smoke for 1 hour. Baste with glaze midway through.
Cut cabbage into quarters, lengthwise. Place in smoker for 20 mins.
Then, in a bowl, grate garlic and mix with lime juice, soy sauce, miso paste.
Then, in a bowl, grate garlic and mix with lime juice, soy sauce, miso paste.
Remove meatloaf from smoker, sprinkle with sesame seeds and green onion.
Fry a sunny side up egg for garnish. Cut the meatloaf into four pieces and place on the plate alongside the miso cabbage. Brush the meatloaf with more glaze, garnish with more sesame seeds and green onions.
And now for the full recipe...
Smoked Korean Meatloaf with Charred Miso Cabbage
Serves 2-4 people
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour, 10 minutes
Ingredients:
Meatloaf:
3lbs ground beef
1 tbsp salt
1 tbsp ground ginger
¼ cup bulgogi marinade
4 cloves garlic
4-5 green onions
1 egg
Glaze:
1 cup Gochujang
¼ cup Sweetened mirin
1 tbsp sesame oil
Zest from 1 lime
3-4 cloves garlic
2 tbsp soy sauce
Miso cabbage:
1/2 large napa cabbage
2 cloves garlic
Juice from 1 lime
2 tsp soy sauce
4 tbsp miso paste
For garnish:
1 egg
Sesame seeds
Green onions, green parts only
How to Make Smoked Korean Meatloaf with Charred Miso Cabbage
Set smoker to 325F.
Season the ground beef with salt, ginger, bulgogi marinade, minced garlic, finely chopped green onions and egg. Mix together 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 the 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 smoker on a piece of parchment paper. Smoke for 1 hour. Baste with glaze midway through.
Cut cabbage into quarters, lengthwise. Place in smoker for 20 mins. Then, in a bowl, grate garlic and mix with lime juice, soy sauce, miso paste. Remove cabbage from smoker and place on grill, brush with miso glaze. Flip and brush other side.
Remove meatloaf from smoker, sprinkle with sesame seeds and green onion. Cut into four pieces. Fry a sunny side up egg for garnish. Cut the meatloaf into four pieces and place on the plate alongside the miso cabbage. Brush the meatloaf with more glaze, garnish with more sesame seeds and green onions.
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