Description
This Korean BBQ Meatball Banh Mi recipe combines juicy glazed meatballs, crunchy pickled veggies, spicy mayo, and fresh herbs in a crispy baguette for the ultimate Korean-Vietnamese fusion sandwich. Perfect for lunch, dinner, or a crowd-pleasing party meal.
Ingredients
1 pound ground pork
2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup panko breadcrumbs
1 egg
1/2 cup Korean BBQ sauce
1 cup carrots, julienned
1 cup daikon radish, julienned
1/2 cup rice vinegar
2 tablespoons sugar
1/2 cup mayonnaise
1–2 tablespoons sriracha (to taste)
1 large baguette
1/2 cup fresh cilantro
1/2 cucumber, thinly sliced
Instructions
1. Preheat oven and line baking sheet with parchment paper.
2. In a bowl, mix ground pork, soy sauce, garlic, ginger, panko, and egg until just combined.
3. Roll mixture into small meatballs and place on baking sheet. Bake until cooked through and browned.
4. Warm Korean BBQ sauce in a saucepan. Toss baked meatballs in sauce to coat.
5. In another bowl, dissolve sugar in rice vinegar with a pinch of salt. Add carrots and daikon, toss, and let sit for at least 15 minutes.
6. Mix mayonnaise and sriracha to desired spiciness.
7. Slice baguette lengthwise, toast if desired, and spread spicy mayo on both halves.
8. Layer glazed meatballs, pickled vegetables, cucumber, and cilantro. Close sandwich, slice, and serve.
Notes
For extra heat, add sliced fresh chili.
Assemble sandwiches just before serving to keep bread crisp.
Leftover components can be stored separately for easy meals later.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwiches
- Method: Baking
- Cuisine: Korean-Vietnamese
Nutrition
- Serving Size: 1 sandwich
- Calories: 580
- Sugar: 12g
- Sodium: 1180mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 110mg