Description
This Korean BBQ Meatball Banh Mi is the ultimate fusion sandwich, combining sweet and savory Korean BBQ meatballs with crunchy Vietnamese pickled vegetables, fresh cilantro, and spicy sriracha mayo on a crispy baguette. Perfect for lunch or dinner, it’s a bold twist on the traditional banh mi. Keywords: Korean BBQ, banh mi, meatball sandwich, fusion sandwich, pickled vegetables.
Ingredients
1 lb ground beef
2 cloves garlic, minced
1 tbsp grated ginger
2 tbsp soy sauce
1 tbsp brown sugar
1/4 cup panko breadcrumbs
1 egg
1/2 cup carrots, julienned
1/2 cup daikon radish, julienned
1/2 cup rice vinegar
1 tbsp sugar
1/2 tsp salt
1/2 cup mayonnaise
2 tbsp sriracha (adjust to taste)
1/4 cup cilantro leaves
1/2 cucumber, thinly sliced
1 baguette
Instructions
1. Combine ground beef, garlic, ginger, soy sauce, brown sugar, panko breadcrumbs, and egg in a large bowl. Mix until just combined and form into 1 to 1.5-inch meatballs.
2. Heat oil in a skillet over medium heat. Cook the meatballs in batches until browned and cooked through, about 8 to 10 minutes.
3. In a bowl, mix rice vinegar, sugar, and salt. Add carrots and daikon and let pickle for at least 15 minutes.
4. Mix mayonnaise and sriracha in a small bowl. Adjust the heat to taste.
5. Slice the baguette lengthwise without cutting all the way through. Spread spicy mayo on both sides.
6. Layer cucumber, pickled vegetables, and meatballs into the baguette.
7. Top with fresh cilantro and serve immediately while warm.
Notes
Use a light, airy baguette for best results.
Do not overmix the meatball mixture to keep them tender.
Assemble just before serving to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Skillet
- Cuisine: Korean-Vietnamese fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 540
- Sugar: 7g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg