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Korean BBQ Meatball Banh Mi

Korean BBQ Meatball Banh Mi - A Flavorful Fusion Delight

Enjoy the delicious blend of Korean BBQ Meatball Banh Mi, a savory, sweet, and tangy fusion delight perfect for any meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Pickling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean, Vietnamese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Pork Can substitute with chicken or turkey.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used if needed.
  • 1 large Egg Acts as a binder.
  • 2 cloves Garlic (minced) Garlic powder can be used if fresh isn’t available.
  • 1 tablespoon Fresh Ginger (grated) Ground ginger can substitute in a pinch.
  • 1 teaspoon Kosher Salt Adjust if using table salt.
  • 1 teaspoon Black Pepper Freshly ground gives best flavor.
  • 1 tablespoon Neutral Oil Use high smoke point oils like canola.
  • 1 cup Korean BBQ Sauce Can substitute with teriyaki or hoisin sauce.
For the Pickles
  • 1 cup Carrots (julienned) Radishes can be used for a spicier flavor.
  • 1 cup Daikon Radish (julienned) Cucumbers can be a milder alternative.
  • 1 cup Rice Vinegar Apple cider vinegar works in a pinch.
  • 2 tablespoons Sugar (for pickling) Honey or agave can substitute.
  • 1 teaspoon Fine Sea Salt (for pickling) Table salt can be used in smaller amounts.
For Assembly
  • 1/2 cup Mayonnaise Greek yogurt as a lighter substitute if desired.
  • 2 pieces Jalapeños (thinly sliced) Can be omitted or replaced with spicy pickled jalapeños.
  • 1/2 cup Fresh Cilantro Leaves Fresh parsley or green onions can substitute.
  • 4 pieces Vietnamese Baguettes (or soft rolls) Soft hoagie rolls are a good alternative.

Equipment

  • Skillet
  • mixing bowl
  • baking sheet
  • small saucepan

Method
 

Pickle Preparation
  1. In a small saucepan, combine rice vinegar, sugar, and fine sea salt over medium heat. Stir gently until dissolved, then remove from heat.
  2. Pour this mixture over the julienned carrots and daikon radish in a bowl; ensure they are fully submerged. Let the pickles sit for at least 30 minutes.
Meatball Preparation
  1. In a large mixing bowl, combine ground pork, panko breadcrumbs, egg, minced garlic, grated ginger, kosher salt, and black pepper. Mix gently until just combined.
  2. Heat a tablespoon of neutral oil in a skillet over medium heat. Roll the meat mixture into bite-sized balls and place them in the skillet.
  3. Cook the meatballs for about 10–12 minutes, turning occasionally until browned all over.
  4. Pour the Korean BBQ sauce into the skillet and toss the meatballs gently to coat them evenly. Allow to cook for an additional 2-3 minutes.
Baguette Preparation
  1. Preheat your oven to 350°F (175°C). Split the Vietnamese baguettes lengthwise, creating a pocket.
  2. Place them on a baking sheet and toast lightly in the oven for about 5 minutes until warm and slightly crispy.
Assembly
  1. Spread a generous layer of mayonnaise inside each toasted baguette.
  2. Layer the pickled vegetables followed by the sauced meatballs, jalapeños, and cilantro leaves.
Serving
  1. Serve the sandwiches warm and enjoy the delightful fusion of flavors with every bite!

Nutrition

Serving: 1sandwichCalories: 500kcalCarbohydrates: 50gProtein: 24gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

For best texture, store meatballs separate from bread and pickles. Enjoy fresh for maximum flavor.

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