Description
This Juicy Korean BBQ Meatball Banh Mi is a mouthwatering fusion sandwich combining flavorful Korean-inspired meatballs glazed with a spicy-sweet sauce, crisp pickled vegetables, fresh jalapeños, and cilantro, all sandwiched inside a toasted baguette. Ready in just 35 minutes, it’s perfect for a quick, delicious meal that you’ll crave daily.
Ingredients
Scale
Meatballs
- 1 pound Ground Pork (Can substitute with ground beef, chicken, or turkey)
- 2 cloves Garlic (Minced)
- 1 tablespoon Ginger (Grated)
- 2 tablespoons Soy Sauce
- 2 tablespoons Gochujang (1 tablespoon for the meatballs, 1 tablespoon for glaze)
- 1 tablespoon Brown Sugar (Plus 1 teaspoon for glaze)
- 1 Egg (Acts as a binder)
- 1/4 cup Breadcrumbs
Sandwich
- 4 Baguette Rolls
- 1/2 cup Mayonnaise
- 1/2 cup Pickled Carrots & Daikon (Can be homemade or purchased)
- 1 Jalapeño (Sliced)
- 1/4 cup Cilantro Leaves
Instructions
- Mix Meatball Ingredients: In a large mixing bowl, combine ground pork, minced garlic, grated ginger, soy sauce, 1 tablespoon gochujang, 1 tablespoon brown sugar, egg, and breadcrumbs. Mix thoroughly until all ingredients are well incorporated, then form the mixture into small meatballs approximately 1 to 1.5 inches in diameter.
- Bake Meatballs: Preheat your oven to 400°F (200°C). Arrange the meatballs evenly spaced on a baking sheet lined with parchment paper or lightly greased. Bake for 18-20 minutes, or until the meatballs are fully cooked through and browned on the outside.
- Prepare Glaze: While the meatballs bake, heat 1 tablespoon gochujang, 1 tablespoon soy sauce, and 1 teaspoon brown sugar in a small saucepan over medium heat. Stir until the mixture is bubbling and the sugar dissolves, forming a smooth glaze.
- Glaze Meatballs: Once the meatballs are done, transfer them to a bowl and toss them gently with the prepared gochujang glaze until each meatball is coated evenly with the flavorful sauce.
- Toast Baguettes: Slice the baguette rolls in half lengthwise. Heat a skillet over medium heat and toast the cut sides of the baguette until golden and crispy, about 2-3 minutes.
- Assemble Sandwiches: Spread mayonnaise generously on both toasted sides of the baguette. Layer the glazed meatballs evenly inside, then add pickled carrots and daikon, sliced jalapeño, and fresh cilantro leaves for brightness and crunch.
- Serve: Close the sandwiches and serve immediately while the meatballs are warm and the baguette crispy for the perfect balance of textures and flavors.
Notes
- You can substitute ground pork with ground beef, chicken, or turkey for a different flavor or dietary preference.
- If you prefer less spice, reduce the amount of gochujang in the meatballs and glaze.
- Pickled carrots and daikon can be purchased premade or quick-pickled at home by soaking in vinegar, sugar, and salt.
- To add extra freshness, you can include cucumber slices in the sandwich.
- Leftover meatballs can be reheated and served with rice or noodles for another meal.
