Go Back
–+ servings
Korean BBQ Meatball Banh Mi

Savory Korean BBQ Meatball Banh Mi for Flavor Lovers

Experience the fusion of savory Korean flavors and tangy Vietnamese sandwich with the Korean BBQ Meatball Banh Mi.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean, Vietnamese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Pork or Beef Swap for ground turkey if preferred
  • 1/2 cup Panko Breadcrumbs Regular breadcrumbs can be used
  • 3 cloves Garlic (minced) Fresh is best, but jarred works
  • 1 tablespoon Fresh Ginger (grated) Ground ginger can be a quick substitute
  • 3 tablespoons Soy Sauce Opt for low-sodium if desired
  • 1 tablespoon Sesame Oil Can substitute with olive oil
For the BBQ Glaze
  • 1/4 cup Gochujang Mix sriracha and miso with honey if unavailable
  • 2 tablespoons Brown Sugar Coconut sugar can be an alternative
  • 2 tablespoons Rice Vinegar Can switch to apple cider if required
For the Pickled Vegetables
  • 1 cup Pickled Carrots & Daikon Shredded carrots can be substituted in a pinch
  • 1 medium Fresh Jalapeño Slices Adjust amount based on spice preference
For Assembly
  • 1/2 cup Fresh Cilantro & Green Onion Parsley is a fitting alternative for cilantro
  • 1/2 cup Mayonnaise or Spicy Mayo Greek yogurt is a lighter swap
  • 2 pieces Toasted Baguette A small French baguette or crusty hoagie roll
Optional Toppings
  • to taste Extra Fresh Herbs Like mint or basil
  • 1 cup Sliced Cucumber Highly recommended for extra crunch

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and gather your ingredients.
  2. In a large mixing bowl, combine ground pork or beef, panko breadcrumbs, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix gently.
  3. Shape the mixture into 1.5-inch meatballs and place on a lined baking sheet.
  4. Bake for 15 to 18 minutes until golden brown and cooked through (internal temperature of 165°F).
  5. In a saucepan, whisk together gochujang, brown sugar, soy sauce, rice vinegar, and garlic. Heat and simmer for about 5 minutes.
  6. Toss the baked meatballs in the barbecue glaze and heat for additional 2-3 minutes.
  7. Lightly toast the baguettes in the oven for 3-5 minutes until crispy.
  8. Spread mayonnaise or spicy mayo on the inside of each baguette.
  9. Layer pickled carrots and daikon into each baguette.
  10. Add 3 to 4 glazed meatballs on top of the pickled vegetables.
  11. Top with fresh jalapeño slices, cilantro, and green onions.
  12. Slice the sandwiches in half and serve immediately.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Mix gently to avoid tough meatballs. Prep meatballs and pickled vegetables ahead for convenience.

Tried this recipe?

Let us know how it was!