Description

Gochujang Beef Banh Mi Sandwiches are a flavorful fusion of Korean and Vietnamese cuisine, featuring spicy gochujang beef, crisp pickled vegetables, and rich toppings. Packed with bold, savory flavors and textures, these sandwiches offer a unique twist on the classic Vietnamese banh mi. Perfect for spice lovers, this sandwich is an exciting new take on traditional banh mi.

Ingredients

For the Beef:

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

For the Pickled Vegetables:

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

Optional Beef Liver Mixture:

1/4 cup classic chopped beef liver

1 teaspoon plum sauce

1/2 teaspoon cognac

2 tablespoons heavy whipping cream

For the Sandwiches:

6 banh mi or French bread rolls (5 inches long), split

Fresh cilantro, basil, mint, radishes, or jalapeños for garnish (optional)

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Instructions

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. Deglaze the skillet with stock, scraping up the 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 (optional), 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.

Notes

Vegetarian Option: Skip the beef and replace with grilled tofu or tempeh for a plant-based version.

Extra Heat: Increase the sambal or add chili flakes for more spiciness.

Bread Options: Use banh mi rolls, or substitute with French baguettes or other crusty rolls.

Prep Time: 15 minutes
Cook Time: 6 hours (slow cooker)
Category: Sandwiches
Method: Slow Cooking
Cuisine: Fusion (Korean & Vietnamese)

Nutrition

Calories: Approx. 450 kcal (varies with toppings)