Bulgogi Beef Banh Mi
Serves 230 mins prep40 mins cook
A Korean take on Vietnamese banh mi sandwiches! Crusty bread is slathered with sesame mayo and then filled with savory Korean beef bulgogi, sweet and tangy pickled vegetables, fresh cilantro, and jalapeno slices.
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Instructions
For Pickled Vegetables: Heat the vinegar, water, and sugar in a pot on medium heat for 3-5 minutes or until the sugar has dissolved. Place the sliced vegetables in an air-tight container and pour the pickling brine over the vegetables. Seal the container and store it in the refrigerator for at least 4-6 hours. For Bulgogi Beef Banh Mi: For sesame mayo: in a small bowl, combine the crushed sesame seeds and mayo. Mix to create a smooth spread. Store in an air-tight container. This can last in the refrigerator for up to 3 weeks! In a large mixing bowl, combine the beef, soy sauce, sesame oil, garlic, honey, cooking rice wine, and black pepper. With clean hands (or wearing a food prep glove), gently massage the meat to mix well. Transfer the marinated beef to a large pan. Cook the beef on medium-high heat for 3-5 minutes, or until fully cooked. Toast the loaves of hoagie bread. Slather both sides of the toasted bread with sesame mayo. Layer generous amounts of beef on top of the sesame mayo. Add your desired amount of toppings: pickled vegetables, jalapeno slices, cilantro, and fried egg (a quintessential topping in my opinion!)View original recipe