Vietnamese-style Bulgogi

Ingredients

While the original Korean Bulgogi is typically served with rice and kimchi, this Vietnamese adaptation incorporates the flavors and elements of a banh mi sandwich. The marinated beef is grilled to perfection and served in a baguette with pickled carrots and daikon, fresh cilantro, and a drizzle of spicy sriracha mayo. This fusion dish offers a delightful twist on the traditional Bulgogi, infusing it with the vibrant and tangy flavors of Vietnamese cuisine. We alse have the original recipe for Bulgogi, so you can check it out.

• 500g (1.1 lb) beef sirloin, thinly sliced 500g (1.1 lb) beef sirloin, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 medium carrots, julienned 2 medium carrots, julienned
• 1 small daikon radish, julienned 1 small daikon radish, julienned
• 4 Vietnamese baguettes 4 Vietnamese baguettes
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Sriracha mayo, for drizzling Sriracha mayo, for drizzling

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 25g (Sugar: 10g)
• Protein: 30g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, fish sauce, brown sugar, sesame oil, garlic, and ginger. Mix well to make the marinade.
2. 2.
   Place the beef slices in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the beef. Let it marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Heat vegetable oil in a grill pan or skillet over medium-high heat. Remove the beef from the marinade, allowing any excess marinade to drip off, and cook for 2-3 minutes per side until browned and cooked through. Set aside.
4. 4.
   In a separate bowl, combine julienned carrots and daikon. Add a pinch of salt and let it sit for 10 minutes to soften. Rinse and drain well.
5. 5.
   Slice the Vietnamese baguettes in half lengthwise. Toast them lightly in a toaster or oven.
6. 6.
   Assemble the banh mi by spreading sriracha mayo on the bottom half of each baguette. Top with the grilled beef, pickled carrots and daikon, and fresh cilantro leaves.
7. 7.
   Drizzle with more sriracha mayo if desired. Serve immediately.

Treat your ingredients with care...

• Beef — Choose a tender cut like sirloin for the best results. Slice it thinly against the grain to ensure tenderness.
• Daikon radish — If daikon is not available, you can substitute it with regular radishes.
• Vietnamese baguettes — Look for baguettes with a crispy crust and a soft interior for an authentic banh mi experience.

Tips & Tricks

• For extra flavor, add a splash of lime juice to the marinade.
• If you prefer a spicier kick, add thinly sliced jalapenos or chili peppers to the banh mi.
• To save time, you can purchase pre-pickled carrots and daikon from an Asian grocery store.
• If you don't have a grill pan or skillet, you can also cook the beef on a barbecue grill.
• Customize your banh mi by adding other traditional banh mi ingredients like cucumber slices or pate.

Serving advice

Serve the Vietnamese-style Bulgogi banh mi as a main course for lunch or dinner. Accompany it with a side of Vietnamese-style coleslaw or a light green salad.

Presentation advice

To present the banh mi beautifully, cut it into smaller portions and arrange them on a platter. Garnish with additional cilantro leaves and a sprinkle of sesame seeds for an extra touch of elegance.