Description
Experience a delightful fusion of Korean and Vietnamese flavors with these Juicy Korean BBQ Meatball Banh Mi sandwiches. Tender, flavorful meatballs made with ground pork and a spicy-sweet marinade are nestled in crusty baguette rolls, complemented by crunchy pickled vegetables, fresh jalapeños, and creamy mayonnaise for an irresistible meal perfect for lunch or dinner.
Ingredients
Scale
Meatballs
- 1 pound Ground Pork (Can substitute with ground beef, chicken, or turkey.)
- 2 cloves Garlic (Minced.)
- 1 tablespoon Ginger (Grated.)
- 3 tablespoons Soy Sauce
- 1 tablespoon Gochujang (Korean chili paste.)
- 1 tablespoon Brown Sugar
- 1/2 cup Breadcrumbs (For binding.)
- 1 large Egg (Acts as a binder.)
Sandwich Assembly
- 4 rolls Baguette Rolls
- 1 cup Pickled Carrots & Daikon (Homemade or store-bought.)
- 1 medium Fresh Jalapeños (Thinly sliced.)
- 1/4 cup Cilantro Leaves (Fresh.)
- 1/2 cup Mayonnaise
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground pork, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, breadcrumbs, and egg. Mix thoroughly until all ingredients are evenly incorporated to ensure flavorful and cohesive meatballs.
- Form the Meatballs: Shape the meat mixture into evenly sized meatballs, approximately 1 to 1.5 inches in diameter, to ensure even cooking.
- Cook the Meatballs: Heat a large skillet over medium heat and lightly oil it to prevent sticking. Cook the meatballs in batches, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes.
- Prepare the Banh Mi Rolls: While the meatballs cook, slice the baguette rolls lengthwise without cutting all the way through, creating a pocket for the fillings. Lightly toast the rolls if desired for extra texture.
- Assemble the Sandwiches: Spread mayonnaise evenly inside each baguette. Layer with cooked Korean BBQ meatballs, pickled carrots and daikon, thinly sliced fresh jalapeños, and fresh cilantro leaves to build a balanced combination of flavors and textures.
- Serve: Close the sandwiches and serve immediately while the meatballs are warm and juicy for the best taste experience.
Notes
- You can substitute ground pork with ground beef, chicken, or turkey according to your preference.
- Adjust the amount of gochujang to control the spice level of the meatballs.
- If you don’t have pickled carrots and daikon, try quick-pickling thinly sliced carrots and daikon in vinegar, sugar, and salt for at least 30 minutes.
- Toast the baguette lightly for a crunchier sandwich texture.
- For a gluten-free version, use gluten-free breadcrumbs and soy sauce alternatives.
