East meets West in the most mouthwatering way with this Korean BBQ Meatball Banh Mi. Imagine tender, juicy meatballs glazed in a sticky-sweet Korean BBQ sauce, nestled in a crusty baguette with pickled carrots, jalapeños, fresh herbs, and a swipe of creamy mayo. It’s the bold, saucy fusion sandwich your lunch routine has been waiting for.

This sandwich strikes a perfect balance of textures and flavors: savory, spicy, tangy, and umami-packed all at once. Inspired by traditional Vietnamese banh mi and Korean bulgogi, it offers something totally fresh yet comfortingly familiar. Perfect for casual lunches, crowd-pleasing parties, or make-ahead meal prep.

What Kind of Bread Works Best for Korean BBQ Meatball Banh Mi?

A traditional Vietnamese baguette is ideal, known for its airy interior and crisp crust. But if you can’t find one, go with a small French baguette or even a crusty hoagie roll. The key is a bread that will hold the saucy meatballs without falling apart while offering a satisfying crunch.

Ingredients for the Korean BBQ Meatball Banh Mi

Ground Pork or Beef
The base of our meatballs. Pork gives richness, but beef or a blend adds depth and bite.

Panko Breadcrumbs
Helps bind the meatballs while keeping them light and tender.

Garlic & Ginger
Fresh aromatics that infuse the meatballs with bold, authentic Korean flavor.

Soy Sauce & Sesame Oil
Brings savory umami and a nutty richness to the meatball mixture.

Gochujang
A must for the BBQ glaze. This Korean chili paste is spicy, sweet, and complex.

Brown Sugar & Rice Vinegar
Sweet and tangy partners that balance the gochujang in the glaze.

Pickled Carrots & Daikon
Adds a crisp, sour crunch to contrast the rich meatballs.

Fresh Jalapeño Slices
For a bit of heat and crunch. Adjust to taste!

Cilantro & Green Onion
Herbs add freshness and that classic banh mi vibe.

Mayonnaise or Spicy Mayo
A creamy layer that ties everything together and mellows the spice.

Toasted Baguette
The vessel that holds it all—light, crispy, and just chewy enough.

How To Make the Korean BBQ Meatball Banh Mi

Step 1: Make the Meatball Mixture

In a large bowl, combine ground pork or beef, panko breadcrumbs, minced garlic, grated ginger, soy sauce, sesame oil, and a pinch of salt and pepper. Mix gently until just combined to avoid overworking the meat.

Step 2: Roll and Bake the Meatballs

Scoop out portions of the mixture and roll into 1.5-inch meatballs. Place them on a lined baking sheet and bake at 400°F (200°C) for 15-18 minutes until cooked through and golden brown.

Step 3: Prepare the Korean BBQ Glaze

While the meatballs bake, whisk together gochujang, brown sugar, soy sauce, rice vinegar, garlic, and a splash of water in a small saucepan. Simmer on low until thick and glossy, about 5 minutes.

Step 4: Toss the Meatballs in Sauce

Once baked, add the hot meatballs to the saucepan and toss to coat them evenly in the glaze. Let them simmer for 2-3 minutes to soak up all that flavor.

Step 5: Toast the Baguettes

Slice baguettes lengthwise without cutting all the way through. Toast lightly in the oven or on a grill pan until the crust is crisp and golden.

Step 6: Assemble the Banh Mi

Spread a generous layer of mayo or spicy mayo on each side of the baguette. Add a handful of pickled carrots and daikon. Nestle in 3-4 glazed meatballs, then top with fresh jalapeño slices, cilantro, and green onion. Serve immediately.

How to Serve and Store Korean BBQ Meatball Banh Mi

Serve your Korean BBQ Meatball Banh Mi warm, right after assembling for the best texture and flavor. The contrast of the juicy meatballs with the crisp bread and crunchy pickled vegetables is at its peak when fresh. Pair it with a simple side like cucumber salad, sweet potato chips, or iced green tea to round out the meal.

For storing, keep each component separate if you’re planning ahead. Store the meatballs and glaze in an airtight container in the fridge for up to 3 days. The pickled vegetables can last up to a week. Toast and assemble your sandwich just before serving to preserve the texture.

To reheat meatballs, warm them gently in a skillet or microwave, then toss again in glaze to refresh their saucy coating.

Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes! You can prepare and bake the meatballs up to 3 days in advance. Reheat and glaze them just before assembling your sandwich.

What’s a good substitute for gochujang?

If you can’t find gochujang, try mixing equal parts sriracha and miso paste with a touch of honey. It won’t be exactly the same, but it’ll give you a similar spicy-sweet flavor profile.

Is this recipe freezer-friendly?

Yes, the baked meatballs freeze well. Store them in a zip-top bag for up to 2 months. Thaw overnight in the fridge and reheat before glazing.

Can I make this vegetarian?

Absolutely. Swap the meatballs for plant-based meat alternatives or even seasoned tofu balls. The Korean BBQ glaze pairs wonderfully with both.

How spicy is this recipe?

Moderately spicy. The gochujang adds a nice heat but isn’t overpowering. You can reduce the amount or use mild gochujang if you’re sensitive to spice.

Do I have to use pickled veggies?

They’re traditional to banh mi and offer a great contrast to the rich meatballs. But in a pinch, shredded carrots or slaw mix can work too.

Want More Sandwich Ideas with Big Flavor?

If you love this Korean BBQ Meatball Banh Mi, try these other savory favorites next:

• Slow Cooker Garlic Butter Beef Bites & Potatoes if you’re in the mood for cozy and hearty.
• The Ultimate Steakhouse Burger Sloppy Joes for a messy, meaty classic with a twist.
• Pulled Pork Grilled Cheese Sandwich to satisfy every comfort food craving.
• Philly Cheesesteak Cheesy Bread when you want all the flavor of a sandwich, baked to melty perfection.
• Crispy Baked Chicken Tenders with Creamy Mustard Dip if you want something handheld and kid-friendly.

📌 Save this recipe to your Pinterest sandwich board so you can whip it up whenever the craving hits.

And don’t forget to tag me if you make it! Did you go classic or spicy mayo? Add extra jalapeños or stick with cilantro? Let me know in the comments.

More daily eats and fresh inspiration are waiting for you on my Pinterest: Life with Jam.

Korean BBQ Meatball Banh Mi

Author: Jam Scott
Total Time: 40 minutes
Yield: 2 large sandwiches

Print Recipe

Description

Bold, juicy Korean BBQ meatballs glazed in gochujang sauce, served in a crusty baguette with pickled vegetables, herbs, and spicy mayo. This Korean BBQ Meatball Banh Mi is a crave-worthy fusion sandwich that brings the heat and freshness in every bite.