These Gochujang Beef Banh Mi Sandwiches bring a fiery, flavorful twist to the classic Vietnamese sandwich. With a spicy gochujang beef filling, crisp pickled vegetables, and rich toppings, this sandwich is packed with layers of taste and texture, perfect for those who enjoy bold flavors.

Why You’ll Love This Recipe

Spicy & Rich: The gochujang adds a unique heat and depth to the beef, perfectly complementing the sweet and tangy pickled vegetables.
Flavorful Textures: The contrast between tender, slow-cooked beef and crunchy, fresh toppings creates a mouthwatering experience.
Fusion Delight: It blends Korean and Vietnamese flavors, making it a must-try for food lovers looking for something new and exciting.

Gochujang Beef Banh Mi Sandwiches

Ingredients

1 beef Cross Rib Roast or Chuck Arm Roast (about 2 pounds)
1 teaspoon freshly ground black pepper
1 cup roasted beef stock
1/4 cup Korean red chili sauce (gochujang)
2 tablespoons minced garlic
1 tablespoon fish sauce
1 tablespoon hoisin sauce
1 tablespoon sambal
1 cup thinly sliced cucumber
1 cup shredded carrot
1/2 cup pickled ginger
2 tablespoons unseasoned rice vinegar
1/4 cup fresh lime juice
1/4 cup classic chopped beef liver (optional)
1 teaspoon plum sauce
1/2 teaspoon cognac
2 tablespoons heavy whipping cream
6 banh mi or French bread rolls (5 inches long), split

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Beef: Cut the beef into 2-3 inch pieces, season with pepper, and brown in batches in a hot skillet. Transfer to a slow cooker. After browning, add stock to the skillet and deglaze, scraping up any browned bits. Stir in gochujang, garlic, fish sauce, hoisin sauce, and sambal. Pour into the slow cooker and cook on HIGH for 4 hours or LOW for 6 hours until the beef is tender.
Prepare the Pickled Vegetables: Combine cucumber, carrots, ginger, and rice vinegar in a bowl. Cover and refrigerate to allow the flavors to meld.
Make the Beef Liver Mixture (Optional): For a richer topping, combine chopped beef liver, reserved cooking liquid, plum sauce, cognac, and heavy cream. Whisk to create a creamy mixture.
Assemble the Sandwiches: After the beef has cooked, shred it with two forks and mix with lime juice and remaining cooking liquid. Spread a little liver mixture on each roll, then fill with shredded beef and top with the pickled vegetables. Add additional toppings like fresh cilantro, basil, mint, radishes, or jalapeños as desired.
Serve: Serve the sandwiches warm, garnished with fresh herbs and lime wedges.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 6 hours (slow cooker)
Total Time: 6 hours 15 minutes

Variations

Vegetarian: Skip the beef and replace with grilled tofu or tempeh for a plant-based option.
Extra Heat: Increase the sambal or add chili flakes for more spiciness.

Storage/Reheating

Storage: Store leftover beef in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the beef in a skillet or microwave before serving.

FAQs

Can I make the beef ahead of time?

Yes, the beef can be cooked a day ahead and stored in the refrigerator. Reheat it before assembling the sandwiches.

Can I use a different type of beef?

Yes, chuck roast or brisket will work well as alternatives to cross rib roast.

Can I make the pickled vegetables ahead of time?

Yes, you can make the pickled vegetables a day in advance for more flavor.

How do I make the sandwiches spicier?

Add more sambal or sliced fresh chilies to the sandwiches for extra heat.

What kind of bread can I use for the sandwich?

Banh mi rolls are ideal, but you can substitute with French baguettes or other crusty rolls if needed.

Conclusion

These Gochujang Beef Banh Mi Sandwiches are a perfect fusion of Korean and Vietnamese flavors, offering a bold, spicy twist on a classic sandwich. With tender beef, pickled vegetables, and creamy toppings, they are sure to become a new favorite for anyone who loves layered, flavorful meals.