Description
Experience an exciting fusion of flavors with these Juicy Korean BBQ Meatball Banh Mi sandwiches. Ground pork meatballs infused with Korean spices and a sweet-spicy glaze are baked to perfection and combined with pickled carrots, daikon, fresh jalapeños, and cilantro on a toasted baguette, creating a deliciously vibrant and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Meatballs
- 1 pound Ground Pork (Can substitute with ground beef, chicken, or turkey)
- 2 cloves Garlic (Minced)
- 1 tablespoon Ginger (Grated)
- 3 tablespoons Soy Sauce
- 1 tablespoon Gochujang (Korean chili paste)
- 1 tablespoon Brown Sugar
- 1/2 cup Breadcrumbs (For binding)
- 1 large Egg (Acts as a binder)
Sandwich and Toppings
- 4 rolls Baguette Rolls
- 1 cup Pickled Carrots & Daikon (Homemade or store-bought)
- 1 medium Fresh Jalapeños (Thinly sliced)
- 1/4 cup Cilantro Leaves (Fresh)
- 1/2 cup Mayonnaise
Glaze
- 1 tablespoon Gochujang
- 1 tablespoon Soy Sauce
- 1 tablespoon Brown Sugar
Instructions
- Mix Meatball Ingredients: In a large mixing bowl, combine ground pork, minced garlic, grated ginger, soy sauce, gochujang, brown sugar, egg, and breadcrumbs. Mix thoroughly until the ingredients are well incorporated and the mixture holds together.
- Preheat Oven and Form Meatballs: Preheat your oven to 400°F (200°C). Shape the meat mixture into meatballs about 1 to 1.5 inches in diameter and arrange them evenly on a baking sheet lined with parchment paper or lightly greased.
- Bake Meatballs: Bake the meatballs for 18-20 minutes or until they are golden brown and cooked through. Alternatively, you can pan-fry the meatballs in a skillet over medium heat for 10-12 minutes, turning to brown all sides.
- Prepare Korean Glaze: While the meatballs cook, combine gochujang, soy sauce, and brown sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves and the glaze thickens slightly, about 3-5 minutes.
- Toss Meatballs in Glaze: Remove the cooked meatballs from the oven or skillet and transfer them to a bowl. Toss gently to coat all meatballs evenly with the warm Korean glaze.
- Toast Baguette Rolls: Split the baguette rolls lengthwise and toast them in the oven at 400°F (200°C) for 3-5 minutes until the bread is warm and slightly crisp.
- Assemble Banh Mi: Spread mayonnaise evenly on the toasted baguette rolls. Layer with pickled carrots and daikon, followed by the glazed meatballs. Top with thinly sliced jalapeños and fresh cilantro leaves.
- Serve Immediately: Serve the sandwiches immediately while warm to enjoy the perfect balance of spicy, sweet, tangy, and fresh flavors.
Notes
- You can substitute ground pork with ground beef, chicken, or turkey for variation.
- If you prefer a spicier sandwich, add more gochujang or extra jalapeño slices.
- Pickled carrots and daikon can be made ahead of time or purchased pre-made for convenience.
- For a gluten-free option, use gluten-free breadcrumbs and gluten-free soy sauce.
- Leftover glazed meatballs can be refrigerated for up to 3 days and reheated gently before serving.
