Korean Meatball Banh Mi

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.

CONTAINS:

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.

Method

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.

Meatballs

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.