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