Korean Banchan Sub

Korean BBQ meatballs made with OZO™ Plant-Based Ground and Korean bulgogi sauce. Topped with chopped kimchi, miso-pickled cucumber slices, spicy peanuts, avocado lime aioli, sliced scallions, and toasted sesame seeds – all in a soft-baked roll.

Ingredients

Korean Banchan Sub Recipe

Sesame Hoagie Roll	4 Each
OZO Plant-Based Gochujang Meatballs (Recipe Below)	12 Each
Bulgogi Sauce	1 1/3 Cups
Miso-Pickled Cucumber Slices (Recipe Below)	1 Cup
Kimchi, Roughly Chopped	1 Cup
Spicy Peanuts, Roughly Chopped	¼ Cup
Avocado Lime Aioli (Recipe Below)	½ Cup
Scallions, Sliced	¼ Cup
Toasted SESAME SEEDS	2 teaspoons

Directions

Step 1

Preheat oven to 400°

Step 2

In a baking dish, place meatballs about 1” apart. Bake uncovered for ~12 minutes.

Step 3

Remove from oven, generously brush bulgogi sauce on meatballs until completely coated, and place back in oven. Bake for an additional 5 minutes. Remove meatballs and sauce from oven.

Step 4

Build each sub in the following order:

1. 1 Sesame Hoagie Roll, Partially Split Lengthwise

2. ¼ Cup Miso-Pickled Cucumber Slices

3. 3 OZO Plant-Based Gochujan Meatballs

4. ¼ Cup Chopped Kimchi

5. 1 Tablespoon Spicy Peanuts

6. 2 Tablespoons Avocado Lime Aioli, Drizzled

7. 1 Tablespoon Sliced Scallions

8. ½ teaspoon Toasted Sesame Seeds

Note

Quick-pickled cucumber slices can be substituted for store bought Asian pickles.

OZO Plant-Based Gochujang Meatballs

Ingredients

OZO Plant-Based Ground	2 ¼ Cups
Gochujang Chili Paste	2 ½ Tablespoons

Directions

Step 1

In a mixing bowl, combine all ingredients together until thoroughly combined.

Step 2

Using a 1.5-ounce portion scooper, scoop ground into balls.

Step 3

Meatballs can be cooked immediately or covered and refrigerated for up to 5 days.

Note

Gochujang chili paste can be found in the Asian section of your local grocery store or at an Asian grocery store.

Miso-Pickled Cucumber Slices

Ingredients

Water, Boiling Hot	½ Cup
Granulated Cane Sugar	1 Tablespoon
Salt, Kosher	1 Tablespoon
Yellow Mustard Seeds	½ teaspoon
Szechuan Peppercorns	½ teaspoon
Rice Vinegar	¼ Cup
White Miso Paste	½ Tablespoon
English Cucumbers, Thinly Sliced Rounds	1 Cup

Directions

Step 1

In a heat-proof container, add hot water, sugar, and salt. Stir until sugar and salt have completely dissolved.

Step 2

Stir in remaining ingredients.

Step 3

Cover container and place in refrigerator. Let cucumbers marinate and chill in brine overnight before using.

Step 4

When serving, drain cucumbers from brine beforehand.

Note

Pickled cucumbers can be stored in the refrigerator for up to 1 week

Avocado Lime Aioli

Ingredients

Mayonnaise	2/3 Cup
Garlic, Very Finely Minced	1/3 teaspoon
Ginger, Fresh, Finely Grated	1/3 teaspoon
Lime Juice	1 ½ Tablespoons
Lime Zest, Fresh	1 Tablespoon
Avocado, Stage 4, Peeled, Pitted	1/3 Cup
Salt, Kosher	1/8 teaspoon

Directions

Step 1

Place all ingredients in food processor. Process on highest speed for 30 seconds. Scrape down sides with rubber spatula. Process on high again for 10 seconds, until very smooth.

Step 2

Store in an airtight container to reduce oxidation.

Note

For easy drizzling, transfer aioli to a resealable plastic bag. When ready to drizzle cut the tip of a bag corner to create a piping bag.

Korean Banchan Sub

Ingredients

Directions

Step 1

Step 2

Step 3

Step 4

Note

OZO Plant-Based Gochujang Meatballs

Ingredients

Directions

Step 1

Step 2

Step 3

Note

Miso-Pickled Cucumber Slices

Ingredients

Directions

Step 1

Step 2

Step 3

Step 4

Note

Avocado Lime Aioli

Ingredients

Directions

Step 1

Step 2

Note

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