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Korean Bánh Mì

Korean Bánh Mì

An innovative Korean twist on a classic Vietnamese street food. Featuring Custom Culinary® Bulgogi Marinade and Bibimbap Sauce, Korean Bánh Mì consists of bulgogi-marinated skirt steak, Asian-style pickled daikon and carrot salad, and a gochujang lemongrass mayonnaise on French bread.

What You'll Need

Recipe Ingredients
  Korean Bahn Mi Style Sandwich
2 ea Rustic French Rolls, 12”, cut in half lengthwise, warm
6 oz Gochujang Lemongrass Mayonnaise (See sub-recipe) 
12 oz Bulgogi-Marinated Skirt Steak (See sub-recipe), 2” bias-cut strips, warm
1/8 cup Fresh Jalapeños, thin sliced
12 oz Pickled Radish and Carrot Salad (See sub-recipe)
 1 cup Arugula, Mint, and Cilantro, fresh, rough chopped
  Gochujang Lemongrass Mayonnaise (Sub-Recipe)
2 cups Mayonnaise
½ cup Custom Culinary® Bibimbap Sauce
1 ½ Tbsp Lemongrass, refrigerated paste
1 Tbsp Fresh Lime Juice
  Asian-style Pickled Daikon and Carrot Salad (Sub-Recipe)
1 lb Daikon or Korean (Mu) Radish, peeled (Approx. 1 large Daikon)
1 lb Carrots, peeled (Approx. 5 Large Carrots)
½ c + 2 tsp Sugar
1 tsp Kosher Salt
1 ¼ cups Rice Wine Vinegar
1 cup Water, warm
  Bulgogi-Marinated Skirt Steak (Sub-Recipe)
 3 lb Skirt Steak, fully trimmed, cut to 4” size pieces
2 lb Custom Culinary® Bulgogi Marinade
2 cups Onions, thin julienne cut
2 Tbsp Green Onions, thin sliced (for garnish, optional)
1 tsp Sesame Seeds (for garnish, optional)

Gochujang Lemongrass Mayonnaise (SUB-RECIPE)
  1. In a medium mixing bowl, combine Mayonnaise, Bibimbap Sauce, Lemongrass Paste and Lime Juice until fully blended.
  2. Cover and refrigerate until needed.
Asian-style Pickled Daikon and Carrot Salad (SUB-RECIPE)
  1. Using a mandolin (matchstick / julienne setting), julienne the daikon radish and carrots.
  2. In a medium bowl, blend 2 tsp. sugar and 1 tsp. salt, add julienne radish and carrots.
  3. Using your hands, massage salt and sugar until well coated. Continue to mix until they begin to soften about 3 minutes.
  4. Rinse transfer radish and carrots to a colander, rinse with cool water and drain well.
  5. Place into a non-aluminum bowl.
  6. Make vinegar sugar mixture: in an 8 cup non-aluminum sauce pot over medium high heat, mix together ½ cup of sugar, vinegar and warm water until sugar dissolves.
  7. Add heated mixture into rinsed radish and carrots.
  8. Cover and refrigerate overnight for best flavor infusion.
  9. For serving: remove required amount from brine and allow to drain slightly.
Bulgogi-Marinated Skirt Steak (SUB-RECIPE)
  1. In a 4” deep stainless hotel pan, Marinate beef and onions in Bulgogi Marinade for at least 4 - 8 hours (or overnight for best flavor).
  2. Remove meat from marinade and dry with a paper towel.
  3. On a hot char grill, char-mark each small skirt steak. Cook 3-4 minutes on each side, to desired doneness.
  4. Tip: For larger batches, char-mark for flavor, remove to a pan and finish in a 350°f oven until medium rare or desired temperature.
  5. Remove and rest 2-3 minutes.
  6. Leave whole, or and cut across grain strips, depending upon desired application.
  7. Optional - garnish with green onion and sesame seeds.
To assemble full sandwich:
  1. Spread half of the Gochujang Lemongrass Mayonnaise evenly on both inside halves of the warm roll.
  2. Place the warm moist Bulgogi Marinated Skirt Steak evenly on the bottom piece of bread.
  3. Top with the thin sliced jalapenos, Pickled Radish and Carrot Salad then the fresh rough chopped salad and herbs.
  4. Place top piece of bread and stick each 4” portion with a 4-5” bamboo skewer.
  5. Cut into six, 4-inch sized sandwiches.