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Korean BBQ Meatball Banh Mi

Korean BBQ Meatball Banh Mi: A Spicy, Flavor-Packed Delight

Experience the bold flavors of Korean BBQ Meatball Banh Mi— a culinary adventure of spiced meatballs and fresh veggies in a crispy baguette.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean, Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Pork or Beef Can substitute with plant-based meat alternatives or seasoned tofu.
  • 1/2 cup Panko Breadcrumbs Regular breadcrumbs can substitute if panko is unavailable.
  • 3 cloves Garlic Freshly minced.
  • 1 tablespoon Grated Ginger Enhances the dish with aromatic spice.
  • 2 tablespoons Soy Sauce Adds savory umami flavor.
  • 1 tablespoon Sesame Oil Gives a subtle nutty richness.
  • 2 tablespoons Gochujang For spiciness, sweetness, and depth.
  • 1 tablespoon Brown Sugar Balances the spiciness of gochujang.
For the Glaze
  • 1 tablespoon Rice Vinegar Provides acidity for the glaze.
  • 2 cloves Garlic Additional minced garlic.
For the Sandwich
  • 1 cup Pickled Carrots & Daikon Adds a sour crunch.
  • 1 fresh Jalapeño Fresh slices, adjust for heat preference.
  • 1/4 cup Cilantro Enhances flavor and brightness.
  • 2 tablespoons Mayonnaise or Spicy Mayo Brings all flavors together.
  • 2 pieces Toasted Baguette Providing a crispy texture.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine ground pork or beef, panko breadcrumbs, minced garlic, grated ginger, soy sauce, sesame oil, and a pinch of salt and pepper. Mix gently.
  3. Roll the meat mixture into 1.5-inch meatballs and place on a lined baking sheet.
  4. Bake the meatballs for 15–18 minutes until golden-brown and an internal temperature of 165°F (74°C).
  5. Whisk together gochujang, brown sugar, soy sauce, rice vinegar, garlic, and a little water in a saucepan. Heat until it simmers and thickens.
  6. Toss the baked meatballs in the glaze for 2–3 minutes.
  7. Slice the baguettes lengthwise and toast in the oven for 3–5 minutes.
  8. Spread mayo on the baguettes, layer with pickled vegetables, glazed meatballs, jalapeño slices, cilantro, and green onion.
  9. Cut in half and serve immediately.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For best results, serve hot and customize spice levels to preference.

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