Description
A delicious fusion of Korean BBQ and Vietnamese Banh Mi, featuring savory meatballs and fresh, tangy vegetables.
Ingredients
Scale
- 1 lb ground pork (or ground turkey/chicken)
- 3 scallions, finely chopped
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp gochujang (or sriracha)
- 1 cup panko breadcrumbs
- 1/4 cup fresh cilantro, chopped
- 1 cup pickled carrots and daikon
- 1 French baguette
- 1/4 cup mayonnaise (or Greek yogurt with hot sauce)
Instructions
- In a large bowl, combine ground pork, scallions, minced garlic, soy sauce, gochujang, and cilantro. Mix gently until just combined.
- Form the mixture into meatballs about the size of a golf ball.
- Heat a large skillet over medium heat and add oil. Cook meatballs in batches until golden brown, about 6-8 minutes.
- While the meatballs are cooking, prepare the pickled vegetables by mixing carrots and daikon with salt, sugar, and rice vinegar. Let them sit to pickle.
- Slice the baguette in half and spread mayo on one side. Add cooked meatballs and top with pickled vegetables and cilantro.
- Wrap in parchment paper and serve.
Notes
For a lower-carb option, serve the meatballs on cauliflower rice instead of a baguette.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Korean-Vietnamese Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 425
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 60mg
Keywords: Korean BBQ, Banh Mi, Meatballs, Fusion Recipes, Street Food
