Korean BBQ Meatball Banh Mi

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A Korean BBQ Meatball Banh Mi is the perfect mash-up of bold, savory Korean flavors with the crisp freshness of a classic Vietnamese sandwich. Juicy, tender meatballs glazed in a sweet and smoky Korean BBQ sauce are nestled into a crusty baguette, then topped with quick-pickled vegetables, fresh cilantro, and a drizzle of spicy mayo. It’s a sandwich that’s as exciting to make as it is to eat.

This recipe brings together two beloved cuisines into one irresistible bite. Whether you’re serving it for lunch with friends or a weeknight dinner with family, these banh mi sandwiches are guaranteed to impress. The balance of salty, sweet, tangy, and spicy flavors makes this a standout dish you’ll want to come back to again and again.

Why You’ll Love This Korean BBQ Meatball Banh Mi

You’ll love this recipe for how effortlessly it comes together while still feeling special and restaurant-worthy. The meatballs are easy to make and bursting with flavor thanks to ingredients like soy sauce, ginger, and garlic. The quick-pickled carrots and daikon add crunch and brightness, balancing the richness of the meat. Plus, the spicy mayo gives a creamy heat that ties it all together.

What Kind of Bread Should I Use for Banh Mi?

The ideal bread for a banh mi is a light, crispy baguette that’s airy on the inside with a satisfying crunch on the outside. Look for a Vietnamese or French-style baguette from your local bakery if possible. If not, a good quality supermarket baguette will do. Avoid overly dense or chewy bread, as it can overpower the delicate balance of flavors and textures in the sandwich.

Ingredients for the Korean BBQ Meatball Banh Mi

A well-crafted Korean BBQ Meatball Banh Mi is all about balancing flavors and textures, and each ingredient plays a key role in that harmony. Here’s what you’ll need to bring this sandwich to life:

• Ground pork: Juicy and flavorful, this is the base of your meatballs.
• Soy sauce: Adds deep umami and saltiness to season the meatballs.
• Garlic: Freshly minced for a punch of aromatic flavor.
• Ginger: Brings a warm, spicy note that complements the BBQ sauce.
• Panko breadcrumbs: Helps bind the meatballs and gives them a light texture.
• Egg: Another binder to hold the meatballs together.
• Korean BBQ sauce: Sweet, smoky, and savory glaze for the meatballs.
• Carrots: Julienned for the quick pickles, adding sweetness and crunch.
• Daikon radish: Brings a peppery, crisp bite to the pickles.
• Rice vinegar: For the quick pickling liquid, providing acidity.
• Sugar: Balances the vinegar and mellows the pickles.
• Mayonnaise: Creamy base for the spicy mayo.
• Sriracha: Adds heat and tang to the mayo.
• Baguette: Light and crispy, the perfect vessel for your sandwich.
• Fresh cilantro: Bright and herby finish.
• Cucumber slices: Cool and refreshing crunch.

How To Make the Korean BBQ Meatball Banh Mi

Step 1: Make the Meatballs

Preheat your oven and line a baking sheet with parchment paper. In a bowl, mix together the ground pork, soy sauce, garlic, ginger, panko breadcrumbs, and egg until just combined. Roll the mixture into small meatballs and place them on the baking sheet. Bake until cooked through and lightly browned.

Step 2: Glaze the Meatballs

While the meatballs are baking, warm the Korean BBQ sauce in a small saucepan. Once the meatballs are done, toss them in the warm sauce to coat evenly.

Step 3: Pickle the Vegetables

In a bowl, combine rice vinegar, sugar, and a pinch of salt until the sugar dissolves. Add the julienned carrots and daikon, tossing to coat. Let sit for at least 15 minutes to develop flavor.

Step 4: Make the Spicy Mayo

In a small bowl, stir together mayonnaise and sriracha to your desired heat level.

Step 5: Assemble the Sandwich

Slice the baguette lengthwise and lightly toast it if desired. Spread the spicy mayo on both sides of the bread, layer in the glazed meatballs, pickled vegetables, cucumber slices, and a generous handful of fresh cilantro. Close the sandwich, slice, and serve immediately.

Serving and Storing Your Korean BBQ Meatball Banh Mi

This recipe makes enough for 4 hearty sandwiches, perfect for a family dinner or casual lunch. Serve them warm right after assembling so the bread stays crisp and the flavors shine. If you have leftovers, store the components separately — meatballs in an airtight container in the fridge for up to 3 days, and pickled veggies in their brine for up to a week. Assemble just before serving to maintain the best texture.

What to Serve With Korean BBQ Meatball Banh Mi?

Kimchi Slaw

A zesty cabbage and kimchi slaw adds an extra kick of spice and crunch.

Sweet Potato Fries

Their sweetness pairs beautifully with the savory meatballs.

Edamame

Lightly salted edamame makes a great healthy side.

Miso Soup

Warm and comforting, it complements the sandwich without overpowering it.

Seaweed Salad

A refreshing, umami-rich side that adds a touch of elegance.

Iced Jasmine Tea

The fragrant tea cleanses the palate between bites.

Fresh Fruit

Slices of mango or pineapple offer a juicy, sweet counterpoint to the rich flavors.

Want More Sandwich Ideas?

If you love this Korean BBQ Meatball Banh Mi, you’ll definitely enjoy these other flavorful creations:

• Creamy Beef and Shells for a comforting, cheesy pasta dish.
• Cheesesteak Tortellini in Rich Provolone Sauce that’s hearty and indulgent.
• Creamy Ground Beef Alfredo Pasta for an easy weeknight winner.
• One Pot Smoked Sausage Pasta full of smoky, savory flavors.
• Cheesy Baked Tortellini with Meat Sauce perfect for a cozy dinner.

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And let me know in the comments how yours turned out. Did you add a twist with extra chili or swap the cilantro? Did you make it spicier?

I love seeing how others put their own spin on these recipes. Questions are welcome too — let’s make cooking fun together.

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