Bobby Flay’s Korean-Style Meatloaf with Spicy Glaze (Serves 8)

Exclusive Recipe from A MEATLOAF IN EVERY OVEN by Frank Bruni & Jennifer Steinhauer’s

Grand Central Publishing
4 min readFeb 1, 2017

Demonstrating that chefs are not like us, Bobby Flay concocted and then prepared this exotic meatloaf on the spot during an episode of the Food Network’s Beat Bobby Flay, a reality show in which other chefs go head-to-head against him. The flavors for this dish were inspired by bibimbap, a signature Korean rice dish that includes gochujang, the classic Korean chile bean paste. It’s generally topped with a fried egg, then all mixed up at the end.

We won’t lie, home cooks: This dish takes effort, including a run to your Asian market for the gochujang and kimchi. It also takes time. You’re frying shallots in the beginning, you’re frying eggs at the end. Either of these steps can be skipped if you want to reduce the time and calories involved. But know that the effort pays off:

This is a dinner-party-worthy loaf, designed to impress your guests, who will no doubt ask you how you learned to make it.

Just tell them Bobby taught you.


1 1/2 cups canola oil

1/2 cup rice flour

Salt and freshly ground black pepper to taste

3 large shallots, thinly sliced


1/4 cup gochujang

1 tablespoon clover honey

3 tablespoons low-sodium soy sauce

2 teaspoons canola oil

3 cloves garlic, finely chopped

2 tablespoons finely grated fresh ginger

1/4 teaspoon Calabrian chile flakes

1 cup prepared kimchi, drained well and chopped

2 large eggs

2 tablespoons fish sauce

2 teaspoons toasted sesame oil

3/4 pound ground beef chuck (80/20)

3/4 pound ground pork (80/20)

3/4 cup panko bread crumbs


2 tablespoons unsalted butter

As many eggs as slices to be served

Kosher salt and freshly ground black pepper to taste

1 — Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.

2 — Cook the shallots: Pour the canola oil into a medium saucepan and heat it to 360 degrees F (use a deep-frying thermometer). In a bowl, whisk together the flour and 1/2cup of water, and season with salt and pepper. Dredge the shallot slices in the batter, remove them with a slotted spoon and fry in the hot oil until they are crisp and golden brown. Drain the shallots on a plate lined with paper towels and season them with salt. Set aside.

3 — Now get started on the loaf: In a small bowl, whisk together the gochujang, honey and 1 tablespoon of the soy sauce; set the glaze aside.

4 — Heat the oil in a medium-sized sauté pan over medium heat. Add the garlic, ginger and chile flakes and cook for 45 seconds. Add the kimchi and toss to combine. Transfer the mixture to a plate and let it cool for 10 minutes.

5 — In a large bowl, whisk together the eggs, the remaining 2 tablespoons of soy sauce, the fish sauce and the sesame oil. Add the kimchi mixture and mix to combine. Add the beef, pork and bread crumbs, and mix gently to combine. Put the mixture on the prepared baking sheet and form it into a loaf about 12 inches long, 6 inches wide and 2 inches thick. Brush the top with the gochujang glaze, and bake in the oven until the loaf is golden brown and the internal temperature registers 155 degrees F, about 1 hour. Remove the baking sheet from the oven, loosely tent the loaf with foil and let it rest for 10 minutes.

6 — While the meatloaf rests, make the topping: Melt the butter in a medium-sized nonstick sauté pan over medium heat. Crack 2 eggs at a time into the pan, season with salt and pepper and cook until the white is set and the yellow is partially set. Gently flip them over and cook for 30 seconds on the other side.

7 — Slice the loaf, place a fried egg on each slice, top with the fried shallots and serve.

For more, check out A Meatloaf in Every Oven by Frank Bruni & Jennifer Steinhauer. Published by Grand Central Publishing. Copyright © 2017 Frank Bruni & Jennifer Steinhauer.

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