Name: Korean BBQ Meatball Banh Mi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian Fusion
Ingredients: 1 pound ground pork or chicken; 2 cloves garlic, minced; 1 tablespoon grated ginger; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 1/2 cup breadcrumbs; 1 large egg; 1/4 cup hoisin sauce; 1 tablespoon gochujang; 1 tablespoon brown sugar or honey; 1/4 cup rice vinegar; 1/2 cup shredded carrots; 1/2 cup shredded daikon radish; 1/4 teaspoon salt; 1 teaspoon sugar; 1/3 cup mayonnaise; 1 jalapeño, sliced; 1/4 cup fresh cilantro; 2 baguettes or 4 French rolls; Sesame seeds (optional, for garnish)

Ever bitten into a sandwich that hits sweet, spicy, tangy, and crunchy all in one bite? The Korean BBQ Meatball Banh Mi does exactly that—and then some. This fusion take on the classic Vietnamese banh mi brings bold Korean flavors to the table with sticky BBQ-glazed meatballs, pickled veggies, fresh jalapeños, and a slather of creamy mayo tucked into a crisp, toasted baguette.

Perfect for lunch, dinner, or a party spread, this recipe combines comfort with flare. The texture contrast alone will have you hooked: juicy meatballs, crunchy vegetables, soft bread, and that spicy zing at the end. If you’re someone who loves flavor-packed handheld meals, this might just be your new go-to.

Preparation Phase & Tools to Use

To bring this Korean BBQ Meatball Banh Mi to life, you’ll need a few key tools that streamline the process and elevate your outcome.

Mixing Bowls: Essential for combining your meatball mixture evenly without overworking the meat.

Sheet Pan & Parchment Paper: To roast the meatballs evenly while minimizing cleanup.

Skillet or Saucepan: Used for thickening and glazing the Korean BBQ sauce, giving it that glossy finish.

Mandoline or Sharp Knife: For slicing your carrots, daikon, and jalapeños uniformly—texture and appearance matter here.

Toaster Oven or Oven: For getting that perfect crispy outer layer on your baguette. Warm bread really elevates the final experience.

Tongs & Spatula: Handy when flipping meatballs or layering in components without a mess.

With these tools on hand, the prep becomes intuitive and even enjoyable. Now you’re ready to build layers of flavor and texture, one step at a time.

Ingredients for the Korean BBQ Meatball Banh Mi

Creating a flavor bomb like this sandwich requires just the right mix of ingredients that work together harmoniously.

Ground Pork or Chicken – This is the heart of your meatballs, giving them moisture and richness. Pork adds a deeper savory flavor, but chicken works wonderfully for a lighter bite.

Garlic & Ginger – These aromatics are the base of Korean flavor and build warmth into every bite of the meatball.

Soy Sauce & Sesame Oil – The dynamic duo of umami and nuttiness. Soy seasons the meat while sesame adds depth.

Breadcrumbs & Egg – These binders keep the meatballs intact and juicy, ensuring a soft bite instead of a dry crumble.

Hoisin Sauce & Gochujang – The bold stars of the Korean BBQ glaze. Hoisin brings sweet-savory balance, while gochujang adds a spicy kick.

Pickled Carrots & Daikon – Adds crunch and acidity to contrast the rich meatballs. This classic banh mi layer brings brightness to the sandwich.

Fresh Cilantro & Jalapeños – Essential for that fresh, herbal, and spicy finish. They balance the sweet and sticky glaze.

Mayonnaise – A cool and creamy base spread that ties all flavors together and softens the bread slightly.

Baguette or Soft French Roll – The vessel that holds it all. Crisp on the outside, tender on the inside—perfectly textural.

How To Make the Korean BBQ Meatball Banh Mi

Step 1: Mix the Meatball Ingredients

In a large bowl, combine ground pork (or chicken), minced garlic, grated ginger, soy sauce, sesame oil, breadcrumbs, and egg. Mix just until combined.

Step 2: Shape and Bake the Meatballs

Form the mixture into golf-ball-sized portions. Place on a parchment-lined baking sheet and bake at 400°F for 15–18 minutes, or until golden and cooked through.

Step 3: Prepare the Korean BBQ Glaze

In a small skillet, whisk together hoisin sauce, gochujang, a splash of soy sauce, and a bit of honey or brown sugar. Simmer until thickened. Toss baked meatballs in the glaze until fully coated.

Step 4: Assemble the Pickled Veggies

Thinly slice carrots and daikon radish. Toss in a bowl with rice vinegar, a pinch of sugar, and a pinch of salt. Let them sit for at least 10 minutes.

Step 5: Toast the Bread

Slice your baguettes or rolls lengthwise and toast until the edges are golden and crisp.

Step 6: Assemble the Banh Mi

Spread mayo on both sides of the toasted bread. Layer in pickled veggies, glazed meatballs, fresh jalapeño slices, and cilantro. Serve warm with a sprinkle of sesame seeds if desired.

How to Serve and Store Korean BBQ Meatball Banh Mi

Serve these sandwiches fresh and warm—that’s when they shine brightest. The bread should still have a slight crispness, the meatballs hot and sticky with glaze, and the pickled vegetables cold and snappy.

For parties or meal prep, you can bake the meatballs and prep the veggies ahead of time. Store the glazed meatballs separately in an airtight container in the fridge for up to 4 days. Reheat them gently in the oven or skillet before assembling.

If you’re saving assembled sandwiches, wrap them tightly in foil and refrigerate. Just know the bread may soften. They’re still delicious but lose that fresh-toasted edge.

Frequently Asked Questions

What kind of meat works best?

Ground pork brings the most flavor, but ground chicken or even turkey works well if you prefer leaner options.

Can I make the meatballs ahead of time?

Yes, you can cook and glaze them up to 4 days ahead. Just store them in the fridge and reheat before assembling.

How spicy is this recipe?

It has a mild to medium heat, mostly from gochujang and jalapeños. Adjust the amount based on your spice tolerance.

What can I use instead of a baguette?

Soft French rolls or hoagie buns work great. Just look for something with a sturdy crust and soft interior.

Do I need to pickle the vegetables?

Quick-pickling gives them that essential tangy crunch. If you’re in a hurry, you can just use fresh shredded carrots and daikon—but the flavor balance will be different.

Can I freeze the meatballs?

Yes! Freeze the cooked (unglazed) meatballs for up to 2 months. Thaw, reheat, and glaze when ready to use.

Want More Asian Fusion Sandwich Ideas?

If you love sandwiches with bold flavor combos, you might also enjoy the Chopped Chicken Bacon Ranch Sub, which balances creaminess and crunch in every bite. For something more comforting and saucy, the Sloppy Joe Casserole takes classic flavors and layers them for a heartier dish.

Feeling like keeping it handheld but meat-free? The Crispy Air Fryer Sesame Cauliflower can easily be tucked into a bun for a vegetarian twist. Or, if spicy-sweet chicken is your thing, the Air Fryer Honey BBQ Explosion Chicken brings crisp texture and sticky flavor—great for wraps or sandwiches.

Craving a twist on Korean-inspired comfort food? Try the Spicy Honey Sriracha Chicken with Noodles to dive deeper into those spicy-sweet profiles that make this banh mi so addictive.

Pin and Tell Me How Yours Turned Out

You can save this to your fusion lunch board for next time. Just hit that Pin button.

If you whip one up, I want to hear about it. Did you tweak the glaze? Go for a different herb or bread? Leave your spin in the comments.

For more recipes like this, head to my Pinterest: LadyPlate on Pinterest. I post flavor-forward fusions daily.

Korean BBQ Meatball Banh Mi

Author: Julia Koch
Total Time: 40 minutes
Yield: 4 sandwiches

Print Recipe

Description

A bold, flavor-packed sandwich that brings Korean BBQ meatballs and Vietnamese banh mi elements together. With sticky glazed meatballs, quick-pickled veggies, fresh herbs, and spicy jalapeños tucked into a toasted baguette, it’s the ultimate fusion bite.

Instructions

1. In a large mixing bowl, combine ground pork or chicken, garlic, ginger, soy sauce, sesame oil, breadcrumbs, and egg. Mix until just combined.

2. Shape mixture into golf ball-sized meatballs and place them on a parchment-lined baking sheet.

3. Bake at 400°F (200°C) for 15–18 minutes until cooked through and golden brown.

4. In a skillet, whisk together hoisin sauce, gochujang, soy sauce, and brown sugar or honey. Simmer until thickened, then toss baked meatballs in the glaze.

5. In a bowl, combine carrots, daikon, vinegar, salt, and sugar. Let it quick-pickle for at least 10 minutes.

6. Toast baguettes or French rolls until golden on the edges.

7. Spread mayonnaise on both halves of the toasted bread. Layer pickled veggies, glazed meatballs, sliced jalapeños, and fresh cilantro.

8. Garnish with sesame seeds if desired and serve warm.