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.
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.
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.
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.