Korean Meatball Sandwich

A saucy and flavorful Korean sandwich stacked to the brim with plant-based pork Thai meatballs.

  • 10 min

    Preparation
  • 8 min

    Cooking
  • 18 min

    Total time
  • 4

    Servings
  • Easy

    Level
  • 14

    Ingredients

Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • ¾ cup soy sauce
  • ¾ cup brown sugar
  • 3 cloves garlic, crushed
  • 1 inch piece fresh ginger, grated on a Microplane®
  • 1 tablespoon sesame oil
  • 1 green onion, finely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon Sriracha or gochujang
  • ¼ cup vegan mayonnaise
  • 12 oz Hungry Planet Pork™ Thai MeatballsBuy Now
  • 1 large French baguette
  • 2 cups Asian slaw mix
  • 2 cups kimchi
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Instructions:

  • Step 1.

    To make the bulgogi sauce combine soy sauce, brown sugar, ginger, garlic, sesame oil, green onion, and lime juice. Stir together and set aside.

  • Step 2.

    In a separate bowl, mix mayonnaise and sriracha and set aside.

  • Step 3.

    In a medium-size skillet, heat 2 tablespoons of vegetable oil, on medium heat. Once hot, add Hungry Planet Thai Meatballs™ and cook, browning meatballs on all sides, and internal temperature reaches 165°F. Add bulgogi sauce and cook for 1 minute.

  • Step 4.

    To assemble, cut the baguette in half and spread Sriracha mayonnaise on both sides. Next, add meatballs, then kimchi, and top with the Asian slaw mix.

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