A few weeks ago when I made the porchetta I needed a 2 pound pork shoulder bu the smallest that I could get was a 4 pounder so I cut it in half and froze the extra. Since I have been trying to clear some space in the freezer lately I wanted to use it soon and as luck would have it I had just the thing in mind! I have been into banh mi sandwiches lately and while I was enjoying the last one, a Vietnamese BBQ pulled pork banh mi, I remembered thinking that it would probably work with other kinds of meat and in particular daeji bulgogi, a Korean spicy BBQ pork .
For this Vietnamese and Korean fusion sandwich, I went with some Vietnamese pickled carrots and daikon radish and some kimchi in addition to the spicy Korean BBQ pork as fillers. I wanted to go with a mayonnaise that had a hit of Korean flavour but I was torn between two; a spicy gochujang mayo and a sesame mayo, and in the end I decided to just go with both. The spicy pork bulgogi banh mi turned out really well! The sweet and spicy marinated pork went particularly well with the Vietnamese pickles and the mayo helped tame the heat of both the pork and the kimchi. I am glad that I went with both of the tasty mayonnaises and I liked that all of the pickles helped cut through their creaminess cleansing your palate so that you were ready for the next bite. I am looking forward to enjoying some more of these sandwiches!
Spicy Pork Bulgogi Banh Mi
Korean bulgogi, BBQ, pork done Vietnamese banh mi style with Vietnamese pickled daikon radish & carrots, kimchi, gochujang mayo and sesame mayo.
ingredients
- 1 baguette, cut into 4 sandwich sized pieces and sliced in half
- 1 pound daeji bulgogi (Korean spicy BBQ pork), warm
- 1 batch Vietnamese pickled carrots and daikon radish
- 1/2 cup kimchi
- 1/4 cup gochujang mayo (see below)
- 1/4 cup sesame mayo (see below)
- 1/2 cup cilantro
directions
- Assemble the sandwiches and enjoy!
Gochujang Mayo
Mayonnaise with a spicy kick from gochujang, a Korean fermented chili bean paste
ingredients
- 1/4 cup mayonnaise
- 1 tablespoon gochujang
directions
- Mix until smooth.
Sesame Mayo
ingredients
- 1/4 cup mayonnaise
- 1 tablespoon sesame seeds, toasted and ground
- 1 teaspoon toasted sesame seed oil
directions
- Mix everything.
Maria says
April 8, 2011 at 12:22 amThis sounds great!
Helene says
April 8, 2011 at 12:28 amAnother one of your great sandwiches Kevin. I have never tried Daikon radish. That sounds good.
ThatJewCanCook says
April 8, 2011 at 12:43 amKevin, this sounds really really really good. Did I mention how good it looks? I never had the bulgogi and banh mi flavor profile together, but now that you describe it, I know it has to rock!
Cheers,
Andy
Bee says
April 8, 2011 at 1:13 amAhhh! I've yet to attempt cooking Korean, but I've been wanting to just try a bulgogi ANYTHING–so I might have to! Gonna wait a paycheck though, buying all the different spices and such is getting expensive :
Anonymous says
April 8, 2011 at 3:04 ami noticed that you didnt use any jalapenos. any reason why? also this sounds awesome. I am a Banh mi fanatic and im going crazy just looking at this.
ugogirl says
April 8, 2011 at 4:37 amOh my! Can't wait to try this. I've been using your recipe for the pickled carrots and daikon a lot. Thanks for great recipes.
Rosa's Yummy Yums says
April 8, 2011 at 6:14 amA very original sandwich! I love this idea. A wonderful masterpiece.
Cheers,
Rosa
Maris (In Good Taste) says
April 8, 2011 at 9:05 amIf this tastes half as good as it looks-winner!!! Looks incredible!
Joanne says
April 8, 2011 at 10:17 amI swear I can almost taste the spice and bold flavors emanating off of that sandwich!
Junglefrog says
April 8, 2011 at 11:28 amO that looks so good Kevin! I especially like the look of that first mayonaise! Gotta try that soon!
Kristin says
April 8, 2011 at 1:57 pmI absolutely love korean bulgogi-its like my secret recipe ingredient! great when cooked with salmon!
Rocky Mountain Woman says
April 8, 2011 at 2:50 pmI am loving all of these great sandwich ideas….
d.liff @ yelleBELLYboo says
April 8, 2011 at 2:52 pmI'm taking a trip to the asian market this weekend – you are inspiring all of the ingredients I want to look for!!
Anonymous says
April 8, 2011 at 10:07 pmLooks delicious. I tried my first banh mi sandwhich at the nom nom food truck–they're amazing!
Justin says
April 10, 2011 at 6:22 amHey Kevin, absolutely amazing. I love your sandwiches!
Justin
My Kitchen Professional Review Site!
Lizzie says
April 10, 2011 at 7:06 pmBrilliant – the combination of Korean and Vietnamese flavours is inspired.
Foodafok says
April 11, 2011 at 10:03 amYou're a professional.
Anonymous says
April 13, 2011 at 8:32 pmThis sounds (and looks) amazing! I'm utterly in love with Banh Mi, and the quirky twist of spicy mayo just sounds like the icing on the cake! Now to find out where on earth to find gochujang in London!
anonymous says
December 8, 2011 at 1:49 amWow! Too funny! I had a Vietnamese roll at home and just finished making some beef bulgogi. Decided to make a beef bulgogi banh mi. Here I run into your recipe two days later. Too cool.
Anonymous says
February 22, 2013 at 4:04 amDude, this was awesome. Made it the other week and loved it so much that we ate it again the following night. I totally got where you were going with the mayonaise. Using both made for a real treat.
Yaoli says
April 4, 2013 at 7:08 amThis was so delicious! Especially the different mayo. Both mayo contributed to the flavor. We really like sesame oil so added 2 tsp for taste. We also did not put kimchi (our sandwiches were already bursting from so many ingredients!) Thank you for the great recipe!