Korean-inspired Individual Meatloaves

Korean Meatloaves 005bI know I could have called these patties or rissoles, but doesn’t
‘individual meatloaves’ sound more interesting?

The other day, I just happened to pick up, on special, Seoultown
by Debbie Lee, Kyle Books 2011 and so this recipe is
inspired by one in that book which Debbie calls “Mama Lee’s

Anyway, whatever you want to call them, this is tasty twist on a
family favourite, mince.

Korean-inspired Individual Meatloaves

The Onion-Soy Sauce is quite sweet, but teams well with the slightly spicy meatloaves.

An easy way to get eight even-sized portions of mince mixture is to turn the mixture onto a board and shape into a flattish disk. Divide disk into quarters, then divide quarters in half and now you have eight even-sized portions without any measuring, weighing or guessing.

Makes 8 patties; serves 4

1 small onion, roughly chopped
500g beef mince
1 free-range egg
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp gochujang (Korean hot pepper paste)
1 clove garlic, crushed
sea salt and freshly ground black pepper
1 cup panko breadcrumbs
vegetable oil
chopped green onions, to serve
sesame seeds, to serve
1 large onion, roughly chopped
¼ cup brown sugar
2 cups beef stock
¼ cup soy sauce
2 tbsp Chinese cooking rice wine
2 tsp cornflour mixed with a little cold water to form a thin paste

1              Place small onion in a food processor and process to make a puree. Place mince, pureed onion, egg, soy sauce, sesame oil,
gochugang, garlic and a good grind of salt and black pepper in a large bowl and using your hands mix to combine. Add breadcrumbs and once again using hands mix to combine. Place in the refrigerator for at least 30 minutes to chill.

2              To make Onion-soy Sauce, place large onion in a food
processor and process to make a puree.  Transfer to a saucepan, add sugar, stock, soy sauce and rice wine and mix to combine. Place over a medium heat, bring to simmering and simmer, stirring occasionally, for 25-30 minutes or until sauce reduces by about half. Whisk in cornflour mixture and cook, whisking constantly for 2 minutes or until sauce thickens. Set aside and keep warm.

3              Divide mince mixture into eight even-sized portions, shape in patties, place on a plate lined with plastic food wrap and chill for at least 30 minutes longer.

4              Preheat oven to 200°C.

5              Heat a large non-stick frying pan over a medium-high heat, add patties and cook for 3-4 minutes each side or until browned – you may need to do this in batches. Transfer browned patties to a baking tray and cook in oven for 10 minutes. Stand for a few minutes before serving.

Serving Suggestions

  • Serve patties on a bed of creamy mashed potatoes or steamed rice with sauce spooned over and accompany with a seasonal green vegetable of your choice.
  • Serve patties drizzled with a little sauce, between toasted buns of your choice with mixed salad leaves and pickles.

Happy cooking and eating.

Recipe adapted by Rachel Blackmore

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Other recipes with Korean flavours you might like to try:



Korean Gochujang Fish

Korean Gochujang Fish

Spicy Korean Pork

Spicy Korean Pork and find out more about gochujang


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