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Korean BBQ Meatball Banh Mi Recipe

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4.8 from 16 reviews

A vibrant and flavorful Korean BBQ Meatball Banh Mi sandwich combining savory pork meatballs, tangy pickled vegetables, spicy jalapeños, and fresh cilantro on crispy Vietnamese baguettes for a perfect fusion meal.

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

Instructions

  1. Prepare the pickled vegetables: Combine the julienned carrots and daikon radish in a bowl with rice vinegar, sugar, and fine sea salt. Stir well to ensure the sugar and salt dissolve. Set aside and allow to pickle for 30 minutes while preparing the rest of the recipe.
  2. Make the meatball mixture: In a large bowl, mix the ground pork (or turkey/chicken) with panko breadcrumbs, egg, minced garlic, grated fresh ginger, kosher salt, and black pepper. Ensure all ingredients are combined thoroughly but do not overmix to keep the meatballs tender.
  3. Form and cook the meatballs: Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. Heat the neutral oil in a skillet over medium heat, then sauté the meatballs until browned on all sides and cooked through, approximately 12 to 15 minutes, turning occasionally for even cooking.
  4. Glaze the meatballs: Once cooked, pour the Korean BBQ sauce over the meatballs in the pan. Toss gently to coat and allow the sauce to thicken slightly and caramelize, about 2-3 minutes. Remove from heat and set aside.
  5. Prepare the sandwich assembly: Slice the Vietnamese baguettes lengthwise without cutting all the way through, then lightly toast if desired. Spread mayonnaise evenly on both sides of the bread.
  6. Assemble the Banh Mi: Layer the glazed Korean BBQ meatballs on the bottom half of the baguette. Top with pickled carrots and daikon, thinly sliced jalapeños, and fresh cilantro. Close the sandwich and press gently to combine flavors.
  7. Serve: Cut the sandwich into servings and enjoy immediately for the best texture and flavor.

Notes

  • For a leaner meatball option, substitute ground pork with ground turkey or chicken.
  • Regular breadcrumbs can be used instead of panko breadcrumbs if unavailable.
  • The Korean BBQ sauce can be substituted with teriyaki sauce for a similar sweet-savory flavor.
  • Omit jalapeños or reduce the quantity for a milder sandwich.
  • Pickling the vegetables ahead of time enhances flavor; you can prepare them the day before and refrigerate.
  • For a lighter version, swap mayonnaise with plain yogurt.
  • French baguette is a fine substitute if Vietnamese baguettes are not accessible.

Find it online: https://hotsavors.com/korean-bbq-meatball-banh-mi-recipe/