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Bánh mì {Korean Inspired}


Sure, I enjoy a bowl of steaming hot soup on a cold day as much as the next guy but the weirdo-me really likes cold things when it’s cold.  I 100% acknowledge the insanity of this.  Also considering the fact that I detest cold weather promotes this to a level of clinical insanity (I suppose).

Enter the humble bánh mì.

I love bánh mì because it’s one of those light and refreshing individual bundles that’s all reserved just for you.  What I don’t love is the mystery meat in it.  Rather than deconstruct this matter, I took things into my own hands.  I stuffed my own version with…wait for it….

Galbi!  Often times, my rationale is this.  If I love this, and I love that, they should hook up (in a not a one night stand but forever kind of way).  Now, my baby brother escalated this idea and obsesses over brownies doused in hot sauce.  I don’t get it, but hey, no judgement here.

So here is my simplified version of bánh mì (no chocolate and hot sauce involved)

Bánh mì Korean Inspired Sandwich
Prep time

Cook time

Total time



  • 1 lb of meat
  • ½ minced onion
  • 3 cloves of garlic
  • ¼ cup of soy sauce
  • 1½ ts sesame oil
  • Sesame seed & pepper to taste
  • ½ grated Asian pear (in a pinch an apple works)
Sriracha Mayo
  • 1-2 ts sriracha
  • ¼ cup mayo
  • 2 julienned carrots
  • 2″ piece of daikon radish, julienned
  • Rice vinegar
  • Cilantro
  • Fresh jalapeños
  • Crusty bread

  1. In a tupperware, lay your meat down and gather everything for your marinade. This includes the onion, garlic, soy sauce, sesame oil, sesame seed, pepper, and pear. Massage it into your meat and try to let it sit for at least 30 minutes (overnight is fantastic). Flip it over at least twice.
  2. Take it out of the fridge, allow it to come to room temperature and grill it over a screaming hot grill pan (or grill it outdoors-yum)!
  3. Let your meat rest and slice it thinly.
  4. Combine the ingredients for your sriracha mayo and slather it on crusty loaves of bread.
  5. In a small bowl, combine your carrots, daikon, and rice vinegar.
  6. To assemble your sandwiches, lay your slices of meat on your bread, layer with your “relish”, tuck in jalapeño slices, and finally, stuff with cilantro.


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