Description
This Juicy Korean BBQ Meatball Banh Mi offers a delightful fusion of flavors, combining savory Korean-spiced meatballs with the fresh crunch of pickled vegetables and herbs inside a toasted baguette. Perfect for flavor lovers seeking a unique twist on a classic Vietnamese sandwich, this recipe is quick to prepare and guaranteed to impress.
Ingredients
Scale
Meatball Mixture
- 1 pound ground pork (substitute with ground beef, chicken, or turkey for leaner options)
- 2 cloves garlic, minced (freshly grated recommended)
- 1 tablespoon ginger, grated (fresh ginger preferred)
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (adjust to spice preference)
- 1 tablespoon brown sugar
- 1 large egg
- 1/4 cup breadcrumbs (gluten-free if needed)
Glaze
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
Banh Mi Assembly
- 4 rolls baguette (gluten-free rolls optional)
- 1/2 cup mayonnaise (use spicy mayo for extra kick)
- 1/2 cup pickled carrots & daikon (homemade or store-bought)
- 1 whole fresh jalapeño, sliced (remove seeds to reduce heat)
- 1/4 cup fresh cilantro leaves
Instructions
- Meatball Preparation: In a large mixing bowl, combine ground pork, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, egg, and breadcrumbs. Mix thoroughly until well incorporated. Shape the mixture into small meatballs evenly sized.
- Cooking the Meatballs: Preheat your oven to 400°F (200°C). Arrange meatballs on a baking sheet and bake for 18–20 minutes until golden brown and cooked through. Alternatively, pan-fry the meatballs in a skillet over medium heat until crispy and cooked inside, about 6-8 minutes per side.
- Preparing the Glaze: In a small saucepan, combine gochujang, soy sauce, and brown sugar. Heat over medium heat, stirring frequently until the sauce thickens slightly. Toss the cooked meatballs in this glaze until evenly coated.
- Toasting the Baguettes: Split the baguette rolls lengthwise without cutting all the way through. Toast them lightly in an oven or toaster for about 5 minutes until crisp.
- Assembling the Banh Mi: Spread mayonnaise on both sides of the toasted baguette. Layer pickled carrots and daikon evenly, followed by the glazed meatballs. Add sliced jalapeños and sprinkle fresh cilantro leaves over the top.
- Serving: Serve the assembled Banh Mi immediately to enjoy the contrast of crispy bread and juicy, flavorful meatballs.
Notes
- You can substitute ground pork with beef, chicken, or turkey for a leaner meatball option.
- Adjust gochujang quantity based on preferred spice level.
- Use gluten-free breadcrumbs and rolls to make the recipe gluten-free.
- For an extra kick, replace regular mayonnaise with spicy mayonnaise.
- Removing jalapeño seeds will reduce the heat if desired.
- Homemade pickled carrots and daikon give the best flavor, but store-bought works well too.
