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Korean BBQ Meatball Banh Mi

Korean BBQ Meatball Banh Mi: A Flavorful Twist on Tradition

A delightful fusion of Korean BBQ meatballs and Vietnamese banh mi for a satisfying lunch experience.
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Prep Time 30 minutes
Cook Time 15 minutes
Pickling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean, Vietnamese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Pork or ground turkey/chicken for leaner option
  • 1/2 cup Panko Breadcrumbs can substitute with regular breadcrumbs
  • 1 large Egg essential for binding
  • 3 cloves Garlic, minced or garlic powder if fresh is unavailable
  • 1 tablespoon Fresh Ginger, grated or ground ginger in a pinch
  • 1/2 teaspoon Kosher Salt substitute with less table salt
  • 1/4 teaspoon Black Pepper adjust to taste
  • 1 tablespoon Neutral Oil for sautéing; canola or vegetable oil works
  • 1/2 cup Korean BBQ Sauce substitute with teriyaki sauce
For the Pickled Vegetables
  • 2 medium Carrots, julienned or cucumbers as alternative
  • 1 cup Daikon Radish, julienned can substitute with regular radishes
  • 1/2 cup Rice Vinegar white vinegar is a suitable substitute
  • 2 tablespoons Sugar any granulated sugar can be used
  • 1 teaspoon Fine Sea Salt use kosher salt as alternative, adjust quantity
For the Sandwich Assembly
  • 1/2 cup Mayonnaise swap with yogurt for lighter version
  • 2 Jalapeños, thinly sliced omit for milder flavor
  • 1 cup Fresh Cilantro can be omitted if desired
  • 2 Vietnamese Baguettes or 4 small rolls; French baguette is a substitute

Equipment

  • large mixing bowl
  • Skillet
  • Saucepan
  • Baking Sheet

Method
 

Preparation
  1. In a small saucepan, combine ½ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon fine sea salt. Heat over medium until the sugar and salt dissolve. Pour this mixture over 2 julienned carrots and 1 cup julienned daikon radish, ensuring they are submerged. Let sit for at least 30 minutes.
  2. In a large mixing bowl, combine 1 pound of ground pork, ½ cup panko breadcrumbs, 1 large egg, 3 minced garlic cloves, 1 tablespoon grated ginger, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Mix until just combined and shape into 1 inch meatballs.
  3. Heat 1 tablespoon of neutral oil in a skillet over medium heat. Cook the meatballs for about 10–12 minutes until browned on all sides and cooked through.
  4. Pour ½ cup of Korean BBQ sauce over the cooked meatballs and gently toss to coat. Cook for an additional 2–3 minutes until the sauce is sticky.
  5. Split 2 Vietnamese baguettes open lengthwise and toast in a 350°F oven for about 5 minutes.
  6. Spread ½ cup of mayonnaise inside each baguette, layer with pickled veggies, glazed meatballs, jalapeños, and fresh cilantro.
  7. Slice the sandwiches in half and serve immediately while warm.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 3mg

Notes

Store meatballs in an airtight container for up to 3–4 days. For freezing, place in a single layer on a baking sheet and transfer to a bag for up to 1 month.

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