Bulgogi Meatloaf Sandwich Recipe | Bon Appetit


I made this dish for dinner and skipped the bread. It was delicious! I added a layer of gochujang to the meatloaf about 15 minutes into it baking and it was delicious. Definitely recommend!

PBJamrogColumbus05/21/20

This sandwich is an experience. Super easy to make. Will definitely make again. I added mayo to the gochujang because I’m trashy and I used milk bread because it was the only bread I had in the house. Amazing.

CollegeCookingDetroit05/20/20

Took forever and a day to cook, but worth it! Very flavorful and delicious!

AnonymousSeattle05/19/20

So so yummy. It took longer than I thought it would to prep, bake and serve (2.5 hours) but is totally worth it! Haven’t eaten meatloaf since I was a kid but this is amazing.

AnonymousBrooklyn, NY05/18/20

What is the layer on top of the meatloaf in the photo?

chef-dadCarlsbad,CA05/17/20

Easy and delicious!! Excited to have this as leftovers.

AnonymousSan Francisco05/13/20

Awesome Chris! This sandwich is spot on cant wait to make it again. Looking forward to your next dish.

CodyCHonolulu05/13/20

Great recipe Chris. We love Korean food so next time I might add a little more gochugaru.

This would also be great layered on lettuce leaves with rice and kimchi.

Jim 802Portland OR05/12/20

Great recipe! Had to make some minor adjustments – 1 tsp crushed red pepper 1 tablespoon sweet paprika in place of the gochugaru which I was out of – and I cut the spicy Gochujang with ketchup and honey for the kids. Really really delicious.

AnonymousToronto 05/12/20

Really great flavor and texture. I pride myself on making a great meatloaf but this has blown all of that out of the water. I happened to see this recipe yesterday morning right after thawing 2. 3 lbs of ground beef so I decided it was fate. I followed it exactly (with the exception of not having gochugaru so I used red pepper flakes). Since I had slightly more ground beef than called for went a little heavy handed on the seasonings. I usually like to bake meatloaf free form but the loaf pan helped make the perfect sized slices. I also made an optional sauce for my mayo loving son (1:4 ratio sriracha to mayo) that went over well. This is going into the regular rotation at our house.

AnonymousDelaware05/12/20

Chris does it again. Super easy and quick to make and it delivers big in that flavor department. I didn’t have any kimchi so I just topped with some pickled cucumbers and pickled jalapeños. Definitely don’t skimp on the gochujang or whatever sauce you choose to put on the bread; it brings the lubrication real good.

AnonymousYe Olde Bloomington, IN05/11/20

I’m just not sure. I love sandwiches and I love Korean food with all those delicious flavors. And I like regular old diner meat loaf. I am having a problem putting it all together. It feels wrong. Hmmm. Have to think about it for some more time.

AnonymousBrevard North Carolina 05/11/20

It’s kimchi.

sfoersterFort Worth, Texas05/11/20

Having trouble with IPad connection.Please tell me what is hanging out from under the bread slice but on top of the meat.

AnonymousDoral.Fl05/11/20



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