I could probably eat bahn mi every day of my life. There is something magical about a simple sandwich covered in sweet, crunchy pickles, refreshing cilantro, and sirracha.
There are three parts to this recipe and each of them are quite simple to make at home! It might seem like a lot to do, but they are all very quick and easy...and so worth it!
I use a sort of traditional Korean bulgogi sauce for the meat and a similar marinade is available premade at many asian markets if you'd prefer. You could also just use a teriyaki sauce if you like that better. I guess you could also skip the sriracha mayo and use regular old mayonaise instead, but I really think you would be missing out!
Enough talk, let's get to the magic making...
Bulgogi Meat:
1 pound thinly sliced beef, pork, or short ribs - you can use just about anything that you like as long as it is sliced very thin (or use tofu or tempeh for a veggie version!)
⅓ cup of soy sauce
3 tablespoons white sugar
1 tablespoon sesame oil
3 cloves of garlic, minced
¼ of a medium yellow onion, chopped
2 green onions, finely sliced into small pieces
2 tablespoons toasted sesame seeds
¼ teaspoon of red pepper flakes
2 pinches of black pepper
¼ teaspoon of ginger, finely minced
I use a sort of traditional Korean bulgogi sauce for the meat and a similar marinade is available premade at many asian markets if you'd prefer. You could also just use a teriyaki sauce if you like that better. I guess you could also skip the sriracha mayo and use regular old mayonaise instead, but I really think you would be missing out!
Enough talk, let's get to the magic making...
Bulgogi Meat:
1 pound thinly sliced beef, pork, or short ribs - you can use just about anything that you like as long as it is sliced very thin (or use tofu or tempeh for a veggie version!)
⅓ cup of soy sauce
3 tablespoons white sugar
1 tablespoon sesame oil
3 cloves of garlic, minced
¼ of a medium yellow onion, chopped
2 green onions, finely sliced into small pieces
2 tablespoons toasted sesame seeds
¼ teaspoon of red pepper flakes
2 pinches of black pepper
¼ teaspoon of ginger, finely minced
Mix all marinade ingredients together and thoroughly coat meat. Let sit for at least 1 hour or overnight.
Cook meat in a skillet over medium high heat. The meat will cook quickly, so keep and eye on it and flip until fully cooked
Picked Vegetables
3/4 cup carrots, shredded or cut in small matchsticks
1/2 cup daikon radish, shredded or cut in small matchsticks the same size as carrots
2 tablespoons unseasoned rice wine vinegar
3/4 cup carrots, shredded or cut in small matchsticks
1/2 cup daikon radish, shredded or cut in small matchsticks the same size as carrots
2 tablespoons unseasoned rice wine vinegar
2 tablespoons water
2 tablespoons sugar
1/4 teaspoon salt
Mix vinegar, water, sugar, & salt in a small saucepan and heat until sugar dissolves. Let cool. Pour over vegetables and cover. Leave in the refrigerator for 30 minutes up to overnight.
Sriracha Mayo
3 tablespoons mayonaise
2 tablespoons sugar
1/4 teaspoon salt
Mix vinegar, water, sugar, & salt in a small saucepan and heat until sugar dissolves. Let cool. Pour over vegetables and cover. Leave in the refrigerator for 30 minutes up to overnight.
Sriracha Mayo
3 tablespoons mayonaise
1-3 teaspoons sriracha
1/2 teaspoon paprika
1/2 teaspoon paprika
1/4 teaspoon salt
Mix all ingredients in a small bowl. Add the sriracha to your own heat preference - just add it slowly and taste along the way. If it gets too hot, you can dilute it with some more mayo. I always make 2-3 times as much and keep it in a mason jar in the fridge because it is amazing on so many things (my favorites are sushi & sweet potato fries).
Assemble all 3 ingredients on a roll and add some cilantro - and BAM! The perfect sandwich!
No Comments Yet, Leave Yours!
Thank you so much for commenting!