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Korean BBQ Meatball Banh Mi

Korean BBQ Meatball Banh Mi: Your New Favorite Fusion Sandwich

The Korean BBQ Meatball Banh Mi merges juicy meatballs in umami-rich sauce with crisp veggies, all in a toasted baguette, making it a perfect fusion delight.
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Prep Time 20 minutes
Cook Time 10 minutes
Pickling Time 30 minutes
Total Time 1 hour
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean, Vietnamese
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Pork or chicken or beef
  • 1 cup Panko Breadcrumbs or regular breadcrumbs
  • 1 large Egg or flax egg for vegan option
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh Ginger grated
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 tablespoon Neutral Oil or sesame oil
  • 1/2 cup Korean BBQ Sauce store-bought or homemade
For the Pickled Veggies
  • 1 cup Carrots sliced thinly
  • 1 cup Daikon Radish sliced thinly
  • 1/2 cup Rice Vinegar or white vinegar
  • 1 tablespoon Sugar
  • 1 teaspoon Fine Sea Salt
For Assembling the Sandwich
  • 1/4 cup Mayonnaise or vegan mayo
  • 1 to taste Jalapeños sliced
  • 1/4 cup Fresh Cilantro or parsley
  • 4 pieces Vietnamese Baguettes or French baguette

Equipment

  • large mixing bowl
  • skillet
  • Baking Sheet
  • small saucepan

Method
 

Preparation
  1. Slice the carrots and daikon radish thinly. In a small saucepan, combine rice vinegar, sugar, and fine sea salt; heat until the sugar dissolves.
  2. Pour this mixture over the sliced veggies in a bowl and let sit at room temperature for at least 30 minutes.
  3. In a large mixing bowl, combine ground pork, panko breadcrumbs, egg, minced garlic, grated ginger, kosher salt, and black pepper.
  4. Gently mix until all ingredients are evenly distributed. Cover and let rest while heating the skillet.
  5. Heat a tablespoon of neutral oil in a skillet. Roll the meatball mixture into 1-inch balls and place in the skillet.
  6. Cook for 10-12 minutes, turning occasionally, until browned and cooked through.
  7. Pour Korean BBQ sauce over meatballs and toss for 2-3 minutes until evenly coated.
  8. Preheat oven to 350°F (175°C). Split the baguettes lengthwise and toast lightly for 5-7 minutes.
  9. Spread mayonnaise inside each baguette, add pickled veggies, glazed meatballs, jalapeños, and cilantro.
  10. Serve immediately while warm.

Nutrition

Serving: 1sandwichCalories: 420kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Keep meatballs tender by gently mixing. Experiment with different pickled veggies for variety. Assemble sandwiches fresh for best texture.

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