Wesson Recipes

Korean Meatball Banh Mi

40oz Wesson Vegetable Oil Bottle

Makes 4 servings

Experience a Korean-influenced variation of the classic meatball sub on Vietnamese-style Banh Mi bread. The delectable meatballs are expertly flavored with sweet and spicy gochujang sauce, soy sauce and garlic. They’re beautifully assembled on tender Vietnamese baguettes slathered with umami-packed kimchi mayo, and filled with a revitalizing and crunchy pickled daikon and carrot slaw. Top these fusion-style Banh Mi sandwiches with thinly sliced green onions and toasted sesame seeds for a sandwich that’s as post-worthy perfect looking as it is tasty and satisfying.

  • Gluten
  • Soy
  • Egg
  • Seeds
  • Ingredients

    Julienned carrot 1 1/2 cups.
    Julienned daikon 1 1/2 cups.
    Rice wine vinegar 3 tbsp.
    Granulated sugar 2 tbsp.
    Kosher salt 1 tsp.
    Kimichi Mayo
    Mayonnaise 1 cup.
    Kimchi, coarsely chopped 1/4 cup.
    Extra lean or lean Ground beef 1 lb.
    Peeled and minced fresh gingerroot 1 1/2 tsp.
    Dry breadcrumbs 1/4 cup.
    Wesson Vegetable Oil 2 tbsp.
    Soy sauce 1 tbsp.
    Gochujang Sauce 1 tbsp.
    Kosher salt 1/4 tsp.
    Green onions, trimmed, finely chopped 2 each.
    Garlic, minced 1 clove.
    Egg 1 clove.
    Meatball Glaze
    Brown sugar 3/4 cup.
    Rice wine vinegar 3 tbsp.
    Soy sauce 3 tbsp.
    Gochujang sauce 3 tbsp.
    Banh Mi
    Vietnamese baguette or soft sub buns 4 each.
    Green onions, sliced on bias 2 each.
    Toasted sesame seeds 2 tsp.


    Pickled Daikon and Carrot Slaw

    In a small bowl, stir together carrot, daikon, vinegar, sugar and salt. Cover and refrigerate for at least 30 minutes.

    Kimchi Mayo

    In a small bowl, combine mayonnaise and kimchi. Cover and refrigerate until ready to serve.


    Pre-heat oven to 350°F.

    In a large bowl, combine beef, ginger, breadcrumbs, Wesson Vegetable Oil, soy sauce, gochujang sauce, salt, garlic, onions, garlic and egg; mix well. Divide mixture into 1-1/2 oz portions (about 3 tbsp) and roll into balls. Place on parchment lined baking sheet. Bake for 20 minutes or until internal temperature reaches 160°F.

    Meatball Glaze

    Meanwhile, in small saucepan combine brown sugar, rice wine vinegar, soy sauce and gochujang sauce; cook over medium heat, stirring until sugar has dissolved, about 5 to 8 minutes. Remove from heat and set aside.

    In a large bowl, gently toss cooked meatballs with glaze.

    Assembly Method
    To make Banh Mi, spread kimchi mayo generously on inside of each cut bun and place 3 or 4 meatballs in the bun. Top with carrot and daikon slaw as desired. Sprinkle with green onion and toasted sesame seeds.