Bulgogi Banh Mi


I love a good banh mi – they are fresh and filling! They also come with so many options for filling and I love the contrast of the warm, tender meat with the cold, crunchy, pickled vegetables on top. I could probably eat banh mi everyday for the rest of my life and be fully satisfied with that. I do love supporting my local businesses and grabbing banh mi while I am out, but I also wanted to make some at home because they are so simple. I pickle my own carrots and daikon and let them sit in the fridge for at least 24 hours before I want to use them. For the recipe for the pickled vegetables, those can be found here. This banh mi features a sweet, spicy and tender bulgogi thatI marinate and cook at home in a delicious sauce. One key component that can make or break your banh mi is the bread. You want to find the crustiest french bread you can – you can also use a baguette in its place if you aren’t able to find french bread. But you don’t want soft bread or hot dog buns because all of the sauces and ingredients that go in to the sandwich will just make it soggy and no one wants a soggy sandwich! If you love banh mi or have never tried it and want to – this is the recipe for you. It is easy and so flavorful.

For the Bulgogi:

  • 2 Lbs Skirt Steak (or Flank or Flap Steak), Cut in to 4 pieces
  • 1 Cup Soy Sauce
  • 3 Tbsp Minced Garlic
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Rice Vinegar
  • 2 Tbsp GoChuJang
  • 2 Tbsp Sesame Oil
  • 1 -2 Cups Beef Broth

For Assembly:

  • 4 French Rolls
  • 4 Tbsp Kewpie Mayo
  • 4 Eggs, Fried
  • 1 Cucumber, Quartered and Thinly Sliced
  • 2 Green Onions, Diced
  • Pickled Carrots and Daikon
  • 2 Jalapenos, Sliced
  • 1/3 Cup Cilantro, Chopped
  • Makes: 4 Sandwiches
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 60 Minutes

To Make:

  1. In a large mixing bowl, add the soy sauce, minced garlic, brown sugar, rice vinegar, gochujang, and sesame oil and whisk together until the brown sugar is fully dissolved. Add in the steak and set aside to marinade for 30 minutes.
  2. Once the steak has been marinating for at least 30 minutes, add the steak and the marinate to a pressure cooked (I use the instantpot, you could also slow cook this in a crockpot or on the stove in a dutch oven). Also add in 1-2 cups beef broth to make sure the meat is covered so it doesn’t dry out or burn.
  3. Cook in the instantpot on high for 30 minutes – once done make sure you vent the pressure cooker before opening to prevent injury (make sure to read the instructions of your specific pressure cooker!).
  4. While the steak rests, prepare your remaining ingredients to assemble your sandwich!
  5. Once everything is ready to go, slice a french roll lengthwise (don’t slice all the way through though as you want to be able to stuff the sandwich, think like a hot dog bun style). Spread a generous amount of kewpie mayo on one side.
  6. Stuff full of the bulgogi and top with a fried egg. Lastly, add the pickled carrots and daikon, cucumber, jalapenos, cilantro and green onions. Drizzle with sriracha for even more spice. Repeat steps 5 + 6 until all sandwiches have been assembled, serve and enjoy!

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