Korean Banchan Sub

SERVES
4
PREP TIME
<1 HOUR
COOK TIME
20 minutes

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

 

Plant-based Ground

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.

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.

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

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.

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