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Korean BBQ Meatball Banh Mi

Korean BBQ Meatball Banh Mi: A Flavor-Packed Adventure

Experience the fusion of Korean BBQ meatballs in a Vietnamese banh mi sandwich with fresh ingredients.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean, Vietnamese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Pork substitute ground chicken or turkey if desired
  • ½ cup Panko Breadcrumbs regular breadcrumbs can be used
  • 1 large Egg acts as a binder
  • 3 cloves Garlic (minced) for savory depth
  • 1 tablespoon Fresh Ginger (grated) adds refreshing touch
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Neutral Oil for sautéing
  • ½ cup Korean BBQ Sauce store-bought or homemade
For the Pickled Vegetables
  • 2 medium Carrots (julienned) adds sweetness and crunch
  • 1 cup Daikon Radish (julienned) alternative: cucumbers
  • ½ cup Rice Vinegar for pickling
  • 2 tablespoons Sugar balances tartness
  • 1 teaspoon Fine Sea Salt for pickling
For Assembly
  • ½ cup Mayonnaise creamy spread
  • 2 Jalapeños (thinly sliced) adjust for spice preference
  • 1 cup Fresh Cilantro Leaves
  • 2 small rolls Vietnamese Baguettes substitute with sturdy rolls if needed

Equipment

  • Skillet
  • mixing bowl
  • small saucepan
  • toaster

Method
 

Pickling
  1. In a small saucepan, combine rice vinegar, sugar, and fine sea salt. Heat until dissolved. Pour over julienned carrots and daikon.
  2. Let them pickle while preparing the meatballs, at least 30 minutes.
Meatball Preparation
  1. Combine ground pork, panko breadcrumbs, egg, minced garlic, grated ginger, kosher salt, and black pepper in a bowl. Mix gently.
  2. Form into meatballs about 1.5 inches in diameter.
Cooking Meatballs
  1. Heat oil in a skillet over medium heat, then add meatballs. Cook for 10–12 minutes, turning occasionally.
  2. Check internal temperature reaches 165°F.
Glazing Meatballs
  1. Pour Korean BBQ sauce over the meatballs in the skillet. Toss to coat and cook for another 2–3 minutes.
Toasting Baguette
  1. Split Vietnamese baguettes lengthwise and lightly toast for 2-3 minutes until golden.
Assembling the Sandwich
  1. Spread mayonnaise inside each baguette. Layer with pickled vegetables, glazed meatballs, sliced jalapeños, and cilantro.
Serving
  1. Slice the filled baguettes and serve warm.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 1800IUVitamin C: 7mgCalcium: 50mgIron: 2mg

Notes

Customize ingredients as desired—swapping meats or vegetables enhances creativity in the kitchen.

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