Mini Korean Meatloafs

Combine Go Chu-Jang, soy sauce, ginger paste, garlic paste, brown sugar, sesame seeds, and pepper flakes together in a small mixing bowl. Whisk.

Season beef with dried onion soup mix and salt. Add eggs, scallions, celery, and leeks. Crumble fried onions to consistency of large, coarse panko bread crumbs to use a binder. Toss to combine.

Add wet ingredients. Toss to combine.

Form into compact, mini meatloafs.

Bake at 300° for approximately 1 hour or until thermometer reaches 155°

Variations; Chili powder, lemon, lemongrass, lime, caramelized onions, cayenne, fresh ginger/garlic, sesame oil, habanero