Name: Korean BBQ Meatball Banh Mi
Prep time: 15 min
Cook time: 12 min
Total time: 35 min
Cuisine: Korean-Vietnamese Fusion
Ingredients: 1 lb ground pork; 1/2 cup panko breadcrumbs; 1 large egg; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp neutral oil (for sautéing); 1/2 cup Korean BBQ sauce; 2 medium carrots, julienned; 1 cup daikon radish, julienned; 1/2 cup rice vinegar; 2 tbsp sugar (for pickling); 1 tsp fine sea salt (for pickling); 1/2 cup mayonnaise; 2 jalapeños, thinly sliced; 1 cup fresh cilantro leaves; 2 Vietnamese baguettes (or 4 small rolls)

Description

A crusty-yet-airy baguette stuffed with juicy Korean BBQ–glazed meatballs, bright pickled carrots and daikon, creamy mayo, cilantro, and jalapeño heat—this Korean BBQ Meatball Banh Mi is the quick dinner-meets-weekend treat you’ll want on repeat. It’s an easy recipe that bridges bold Korean barbecue flavors with classic Vietnamese banh mi textures for a fast lunch, easy dinner, or game-day crowd-pleaser. If you’re hunting breakfast ideas (leftover meatballs + eggs), dinner ideas, or healthy snack goals, this sandwich delivers big flavor with minimal effort.

Ingredients

Scale

1 lb ground pork

1/2 cup panko breadcrumbs

1 large egg

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1/2 tsp kosher salt

1/4 tsp black pepper

1 tbsp neutral oil (for sautéing)

1/2 cup Korean BBQ sauce

2 medium carrots, julienned

1 cup daikon radish, julienned

1/2 cup rice vinegar

2 tbsp sugar (for pickling)

1 tsp fine sea salt (for pickling)

1/2 cup mayonnaise

2 jalapeños, thinly sliced

1 cup fresh cilantro leaves

2 Vietnamese baguettes (or 4 small rolls)

Instructions

1. Make quick pickles: Warm rice vinegar with sugar and salt until dissolved; pour over carrots and daikon. Rest 30 minutes.

2. Mix meatballs: Combine pork, panko, egg, garlic, ginger, salt, and pepper; mix gently.

3. Cook meatballs: Heat oil over medium; roll and cook 10–12 minutes, turning to brown.

4. Glaze: Add Korean BBQ sauce; toss 2–3 minutes until sticky and glossy.

5. Toast bread: Split baguettes; toast lightly for crunch.

6. Assemble: Spread mayo, add pickles, pile on meatballs, top with jalapeños and cilantro.

7. Serve: Enjoy immediately while warm and crisp.

Notes

Toasting the bread prevents sogginess and adds crunch.

Handle the meatball mix gently to keep them tender.

Glaze at the end so the sugars don’t burn.

Nutrition

Serving Size: 1 sandwich
Calories: 580
Sugar: 14
Sodium: 1200
Fat: 26
Saturated Fat: 8
Unsaturated Fat: 16
Trans Fat: 0
Carbohydrates: 60
Fiber: 3
Protein: 26
Cholesterol: 115

Keywords: banh mi, Korean BBQ meatballs, quick lunch, easy dinner, sandwich recipe, street food, meal prep, food ideas