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Korean BBQ Banh Mi with Glazed Meatballs

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This is a fusion knockout—Korean BBQ flavor meets Vietnamese street sandwich energy. You’ve got juicy, sticky meatballs, bright pickles, and that creamy heat tying it all together. It’s bold, messy, and absolutely worth the obsession.

Prep 20 minCook 20 minTotal 40 min4 servingsEasy0 calories
Korean BBQ Banh Mi with Glazed Meatballs

Directions

Sweet, savory, and spicy Korean-style meatballs glazed to perfection and tucked into a crispy baguette with crunchy pickled veg and creamy sriracha mayo.

  1. 1.Make the meatballs:
  2. 2.In a bowl, combine ground meat, garlic, ginger, soy sauce, gochujang, sesame oil, brown sugar, egg, breadcrumbs, salt, and pepper. Mix until just combined, then roll into small meatballs.
  3. 3.Cook the meatballs:
  4. 4.Bake at 400°F for 15–18 minutes or pan-fry over medium heat until browned and cooked through.
  5. 5.Quick-pickle the vegetables:
  6. 6.In a bowl, mix rice vinegar, sugar, and salt. Add carrots and daikon (or cucumber) and let sit for at least 20 minutes.
  7. 7.Build the glaze:
  8. 8.In a pan, combine soy sauce, gochujang, brown sugar, sesame oil, and water. Simmer until slightly thickened.
  9. 9.Glaze the meatballs:
  10. 10.Add cooked meatballs to the sauce and toss until glossy and fully coated.
  11. 11.Make the sriracha mayo:
  12. 12.Mix mayonnaise and sriracha until smooth.
  13. 13.Assemble the sandwich:
  14. 14.Spread sriracha mayo on toasted baguette. Add glazed meatballs, pickled vegetables, cilantro, and jalapeños if using.
  15. 15.Serve:
  16. 16.Close, press lightly, and serve immediately.

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