Description
A bold and flavorful Korean BBQ Meatball Banh Mi recipe that blends savory meatballs, crisp pickled vegetables, and fresh herbs inside a toasted baguette. This Korean banh mi sandwich is perfect for lunch, dinner, or meal prep and delivers a spicy-sweet, umami-packed punch in every bite.
Ingredients
1 lb ground beef
2 cloves garlic, minced
2 tbsp gochujang
1 tbsp soy sauce
1 tsp sesame oil
1/3 cup breadcrumbs
1 egg
1 cup carrots, julienned
1/4 cup rice vinegar
1 tbsp sugar
1/2 cucumber, thinly sliced
1/2 cup fresh cilantro leaves
1 jalapeño, thinly sliced (optional)
1/4 cup mayonnaise
1 large baguette
Instructions
1. In a small bowl, combine rice vinegar, sugar, and a pinch of salt. Stir until dissolved. Add julienned carrots and let them sit to pickle.
2. In a mixing bowl, combine ground beef, garlic, gochujang, soy sauce, sesame oil, breadcrumbs, and egg. Mix until fully combined, then roll into 1-inch meatballs.
3. Heat a skillet over medium heat with oil. Cook meatballs until browned on all sides and cooked through, about 10-12 minutes. Optional: toss them in a gochujang-soy glaze for extra flavor.
4. Slice the baguette open without cutting all the way through. Toast until lightly crisp.
5. Spread mayonnaise inside the baguette. Add meatballs, drained pickled carrots, cucumber, cilantro, and jalapeño slices. Press gently to close and serve.
Notes
Pickle the carrots at least 20 minutes in advance for better flavor.
For a vegetarian version, substitute meatballs with tofu or plant-based meat.
Add jalapeños for a spicier sandwich, or leave them out for a milder option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Korean-Vietnamese Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 560
- Sugar: 6g
- Sodium: 870mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 110mg