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1
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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2
For the spicy glaze: Whisk together the gochujang, honey and soy in a small bowl; set aside.
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3
For the meatloaf: Heat the canola oil in a medium saute pan over medium heat.
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4
Add the ginger, red chile flakes and garlic and cook for 30 seconds.
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5
Add the kimchee and toss to combine.
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6
Remove to a plate and let cool for 10 minutes.
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7
Whisk together the fish sauce, soy sauce, sesame oil and eggs in a large bowl.
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8
Add the kimchee mixture and mix to combine.
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9
Add the beef and pork and gently mix to combine.
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10
Put the mixture on the prepared baking sheet and form into a loaf about 12 inches long by 6 inches wide by 2 inches thick.
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11
Brush the top with the spicy glaze and bake until golden brown and the internal temperature registers 155 degrees F on a meat thermometer, about 1 hour.
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12
Loosely tent with foil and let rest for 10 minutes before slicing.
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13
For the fried shallots: Put the canola oil in a small saucepan and heat until it registers 360 degrees F on a deep-fry thermometer.
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14
Whisk together the flour and 1/2 cup water and season with salt and pepper.
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15
Dredge the shallots in the batter, transfer to the oil with a slotted spoon and fry until crisp and golden brown.
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16
Drain on a plate lined with paper towels and season with salt.
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17
For the shiitake mushroom salad: Heat the canola oil in a large saute pan over high heat until it begins to shimmer.
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18
Add the mushrooms and cook until golden brown, stirring occasionally, about 10 minutes.
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19
Season with salt and pepper.
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20
Transfer the mushrooms to a bowl, add the cilantro, soy sauce, sesame oil, green onions and lime juice and mix to combine.
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21
For the fried eggs: Melt 2 tablespoons of butter over medium heat in a medium nonstick saute pan.
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22
Crack 2 eggs at a time into the pan, sprinkle with salt and pepper and cook until the whites are set and the yellows are partially set.
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23
Gently flip over and cook for 30 seconds longer.
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24
Repeat with the remaining eggs, adding more butter as needed.
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25
Slice the meatloaf into 1 1/4-inch slices, put on individual plates and top each slice with a fried egg, fried shallots and cilantro leaves.
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26
Serve with the shiitake mushroom salad on the side.
