Bulgogi Beef Banh Mi

This unique bulgogi beef banh mi is a Korean take on the popular Vietnamese
sandwich. A crispy and airy bread roll is slathered with creamy gochujang mayo
and packed with caramelized bulgogi and juicy, charred nectarines. There's also
some fresh crunch from the sliced cucumber and tangy, pickled Korean radish.

Servings: 4

Author:

Course:

Main Course

Cuisine:

Vietnamese korean

Keywords:

Beef Sandwich bulgogi banh mi

Instructions

1 Place the Korean radish and carrots in a sealable bowl. Mix in the rice vinegar,
sugar, salt, and gochugaru until well incorporated. Let it sit in the fridge for
at least one hour. It will be good for up to a week in the fridge.
2 Mix together the mayonnaise, gochujang, and coconut sugar in a small bowl and
set aside.
3 Cook the sliced nectarines on an oiled medium skillet over medium heat for about
2-3 minutes or until they are slightly charred, flipping halfway.
4 Assemble the sandwich: slice the baguette in half lengthwise without cutting all
the way through. Slather one half of the baguette with the gochujang mayonnaise
and layer with bulgogi (see notes), charred nectarines, sliced cucumbers,
pickled radish and carrots, and cilantro. Serve immediately.

Bulgogi Beef Banh Mi

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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