Bulgogi Banh Mi (Korean BBQ Sandwich)
This recipe has created during Seonkyoung Longest is filming Restaurant Express on Food Network. Bugogi is Korean BBQ beef, sweet and savory flavor. Banh Mi is Vietnamese sandwich, usually made with Vietnamese soft and light baguette, liver pate, pickled carrot, cucumber, jalapeño and cilantro.
  • * For Radish & Carrot Pickles *
  • ½ cup Sugar
  • ⅓ cup White vinegar
  • 2 Tbs. Water
  • 1½ cup White radish AKA Daikon or Moo, julienned
  • ½ cup Carrot, julienned
  • * For Bulgogi AKA Korean BBQ Beef *
  • ¼ cup Grated sweet onion
  • ¼ cup Grated Asian Pear
  • 2 Tbs. Mirin (Seasoned rice wine)
  • ⅓ cup Soy sauce (I recommend Korean soy sauce)
  • 1 Tbs. Toasted sesame oil
  • ¼ cup Honey
  • Pinch of black pepper
  • 1 tsp. toasted sesame seeds, crushed with fingers
  • 7 cloves garlic, finely chopped
  • 1 lb. Thinly sliced beef (such as rib-eye, sirloin or chuck)
  • * To Assemble Sandwich *
  • 4 of Footlong Vietnamese baguette (You can substitute to regular baguette.)
  • Mayonnaise (I recommend Japanese mayo, more sweeter and better flavor.)
  • Maggi seasoning sauce
  • A few cucumber slices
  • A few jalapeño slices, optional
  • Handful Cilantro, leaves picked
  • Sriracha, optional
  1. First, let's make radish & carrot pickles first! In a large mixing bowl, combine sugar, vinegar and water and mix until sugar has dissolved. Add in radish and carrot, combine everything together and make sure radish and carrot are sitting in the liquid. Cover, and let it sit in a refrigerator at least 30 min to over night before use.
  2. Secondly, we are going to make Bulgogi- Korean BBQ Beef. In a large mixing bowl, add all ingredients accept beef, mix well until honey has dissolved. Add in beef and gently combine until beef's coated evenly with sauce. Marinate in a refrigerator at least 30 min to overnight.
  3. After beef has marinated, heat a large skillet over hight heat; add marinated beef and cook until it has a bit charred on the edge of meat for nice smokey flavor. Make sure not to crowed the skillet, or you will end up with boiling beef. Repeat until you are finished cooking with marinated beef.
  4. Meanwhile, let's heat up our Vietnamese baguettes in 350 degrees oven for a min.
  5. Alright, let's assemble sandwiches!
  6. Cut a baguette in half but not all the ways through, so it will be still connected another side. Take a bit of bread out with your hand, so we can fill up with more yummy fillings! Spread with some mayo, couple of dash of Maggi seasoning sauce, a couple slice of cucumber & jalapeño, and finally bulgogi! Squeeze out some liquid from radish & carrot pickles, add in sandwich along with cilantro leaves. That's it, Bulgogi Banh Mi! Delicious!! Hope you enjoy my recipe!!
This recipe you can use ¼ lb. bulgogi per sandwich, but you can add less and make more sandwiches if you prefer!
Nutrition Information
Serving size: 4 Calories: 699 Fat: 20g Saturated fat: 6g Unsaturated fat: 11g Carbohydrates: 86g Sugar: 49g Sodium: 1659mg Fiber: 4g Protein: 43g Cholesterol: 99mg
Recipe by Seonkyoung Longest at https://seonkyounglongest.com/bulgogi-banh-mi/