Bulgogi Beef Banh Mi

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.

What you’ll need:

For a simple bulgogi marinade:

• Soy sauce
• Black pepper
• Cooking rice wine
• Agave nectar (or choice of sweetener)
• Garlic paste
• Sesame oil

For the pickled vegetables:

• Vinegar
• Water
• Sugar
• Carrots
• Korean radish
• Parsnips (optional! It’s okay if you don’t prefer them)

For the sandwich:

• Beef: Ribeye, sirloin, or tenderloin are the most common cuts of beef used for bulgogi. Just make sure it is thinly sliced!
• Crusty bread: traditionally, Vietnamese baguettes are used for these sandwiches. I couldn’t get my hands on any, so I used hoagie bread I found at my local grocery store.
• Sesame mayo: this is made by combining crushed toasted sesame seeds and mayo. This spread is so delicious on any kind of bread or sandwich!
• Cilantro: a must for this sandwich! Fresh is best!
• Pickled vegetables: a quick pickle made with carrots, Korean radishes, and parsnips!
• Fried egg: an optional topping, but adds the perfect amount of creaminess to the sandwich!

How to make Bulgogi Beef Banh Mi:

These sandwiches are so yummy, you might find yourself reaching for this recipe often 🙂

To make ahead:

For pickled vegetables:

1. In a pot, add equal parts water, sugar, and vinegar. Heat the pickle brine on medium heat just until the sugar is dissolved.
2. Pour the pickle brine over the sliced carrots, Korean radish, and parsnips. Cover and store it in the refrigerator for at least 4-6 hours.

For sesame mayo:

1. In a small bowl, combine crushed sesame seeds and mayo. Stir to mix and store in an airtight container. This can last in the refrigerator for up to 3 weeks.

To make on the day of:

1. Combine the beef with the marinade and cook on medium-high heat for about 5 minutes, or until done.
2. Toast your bread and slather it with the sesame mayo.
3. Layer a generous amount of bulgogi beef on top of the sesame mayo.
4. Add your toppings: cilantro, pickled vegetables, and a fried egg!

Watch how to make Bulgogi Beef Banh Mi

More Favorite Recipes!

• Kongguksu (Cold Soy Milk Noodle Soup)
• Mandu Lasagna
• Furikake Rice Krispies
• Puff Pastry Apple Tarts with Goat Cheese and Honey
• Korean Curry Rice
• Chicken Katsu (Japanese Fried Chicken Cutlet)

I hope you enjoy this recipe for these Bulgogi Beef Banh Mi sandwiches! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!

Bulgogi Beef Banh Mi

Serves: 4 Prep Time: 6 hours Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

For Pickled Vegetables:

• 1 cup carrots, sliced
• 1 cup Korean radish, sliced
• ½ cup parsnips, sliced
• ½ cup vinegar
• ½ cup water
• ½ cup sugar

For Bulgogi Beef Banh Mi:

• 1 pound ribeye beef, thinly sliced
• ¼ cup soy sauce
• 2 tablespoons honey, or sweetener of choice
• 1 tablespoon cooking rice wine
• 2 tablespoons sesame oil
• 2 tablespoons garlic, minced
• ½ teaspoon black pepper, ground
• ½ cup mayo
• 3 tablespoons sesame seeds, crushed
• 4 loaves hoagie bread, halved and toasted
• ½ bunch cilantro, rinsed 
• 2 jalapenos, thinly sliced
• 4 eggs, fried (optional topping)

Instructions

For Pickled Vegetables:

1. Heat the vinegar, water, and sugar in a pot on medium heat for 3-5 minutes or until the sugar has dissolved. 
2. Place the sliced vegetables in an air-tight container and pour the pickling brine over the vegetables. 
3. Seal the container and store it in the refrigerator for at least 4-6 hours.

For Bulgogi Beef Banh Mi:

1. 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! 
2. 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. 
3. Transfer the marinated beef to a large pan. Cook the beef on medium-high heat for 3-5 minutes, or until fully cooked. 
4. Toast the loaves of hoagie bread. Slather both sides of the toasted bread with sesame mayo.
5. 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!)