Name: Bulgogi Meatloaf Sandwich
Yield: Makes 8
Ingredients: 2 Tbsp. vegetable oil, divided, plus more for pan; 2 large eggs; ½ medium apple, scrubbed, cored, finely grated (discard any ungrated peel); 6 scallions, thinly sliced; 4 garlic cloves, finely chopped; 1 2” piece ginger, peeled, thinly sliced, then finely chopped; 2 Tbsp. gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes or 2 tsp. crushed red pepper flakes; 1 Tbsp. dark or light brown sugar; 1 Tbsp. soy sauce; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 1 tsp. toasted sesame oil; 2 cups panko (Japanese breadcrumbs); 2 lb. ground beef chuck (preferably 20% fat); 16 thick slices Pullman or other sandwich bread; Gochujang (Korean hot pepper paste), ssamjang, or ketchup and kimchi or any kind of pickles (for serving)

Photo by Chelsie Craig, food styling by Pearl Jones

We thought about just how much flavor we could pack into meatloaf. The result: We took the ingredients you might often find in bulgogi marinade and used them to create a spicy, sweet, and sour combination that takes this sandwich right to the edge.

Recipe notes

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