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Korean BBQ Meatball Banh Mi

Korean BBQ Meatball Banh Mi

Nora
Bold, craveable, and weeknight‑friendly—this Korean BBQ Meatball Banh Mi mashes up juicy gochujang‑glazed pork meatballs with crunchy quick‑pickled veggies, fresh cilantro, cool cucumber, and spicy jalapeño on a crisp, airy baguette. It’s a fast easy dinner that tastes chefy, perfect for dinner ideas, quick lunch, or game day. If you love easy recipes, this delivers huge flavor with minimal fuss—great for food ideas, healthy-ish snacks, and make‑ahead components.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine Fusion, Korean, Vietnamese
Servings 4 sandwiches
Calories 780 kcal

Equipment

  • Large skillet
  • Mixing bowls
  • Measuring cups and spoons
  • Knife and cutting board
  • Tongs or spatula

Ingredients
  

Meatballs

  • 1 lb ground pork
  • 1 large egg
  • 0.5 cup panko breadcrumbs
  • 2 clove garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp neutral oil, for pan

Glaze

  • 3 tbsp gochujang
  • 2 tbsp soy sauce for glaze
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar for glaze
  • 2 tbsp water for glaze

Quick Pickles

  • 1 cup carrots, julienned
  • 1 cup daikon radish, julienned
  • 0.5 cup rice vinegar
  • 0.25 cup water
  • 2 tbsp granulated sugar
  • 1 tsp kosher salt

Assembly

  • 1 large Vietnamese baguette (or 4 small)
  • 0.5 cup mayonnaise
  • 1 small cucumber, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 cup fresh cilantro leaves

Instructions
 

  • In a bowl, whisk 1/2 cup rice vinegar, 1/4 cup water, 2 tbsp sugar, and 1 tsp salt. Add carrots and daikon; toss and let sit 20–30 minutes.
  • Combine ground pork, egg, panko, garlic, ginger, soy sauce, and sesame oil until just mixed. Form 16 small meatballs.
  • Heat neutral oil in a skillet over medium. Brown meatballs and cook through, 7–9 minutes.
  • Stir together gochujang, soy sauce, brown sugar, rice vinegar, and water. Simmer 1–2 minutes until glossy; toss meatballs to coat.
  • Split baguette (or rolls) and spread with mayonnaise. Layer cucumber, glazed meatballs, drained pickles, cilantro, and jalapeño. Serve immediately.

Notes

Toast the baguette for extra crunch. Meatballs and pickles keep up to 3 days refrigerated; assemble just before serving.

Nutrition

Calories: 780kcalCarbohydrates: 71gProtein: 29gFat: 36gSaturated Fat: 9gCholesterol: 120mgSodium: 1650mgFiber: 4gSugar: 14gVitamin A: 180IUVitamin C: 22mgCalcium: 120mgIron: 4mg
Keyword banh mi, Easy dinner, gochujang meatballs, korean bbq, sandwich
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