Korean Spicy Pork Banh Mi

Food has always been one of the ways I feel most connected to the people I love. My partner, Hanna, is Korean, and I’m Vietnamese, so it feels only natural that our kitchen is a mashup of both our cultures. This Korean Spicy Pork Banh Mi is one of my favorite creations because it combines the best of both worlds, marrying authentic Korean spicy pork with all the traditional fixings tucked into a Vietnamese banh mi. To take it to the next level, though, I’ve added a garlic cilantro aioli that’s herbaceous, creamy, and packed with flavor to tie it all together! If you love fusion foods or just delicious food in general, you have to try this Korean spicy pork banh mi!

The Seattle Connection

Back in 2016, there was a little spot in Seattle called Phorale. It was a low-key fast casual restaurant tucked inside a mini mart, and they specialized in Korean and Vietnamese fusion food, and it was unlike anything else at the time. Every bite felt like home, with familiar flavors in unexpected combinations. Phorale is long gone now, but their food left such an impression on me. This recipe is my nod to the magic they created, blending the deep, spicy-sweet flavors of Korean barbecue with the light, fresh crunch of a traditional Vietnamese banh mi.

Why This Recipe Works

The beauty of this sandwich is in the balance of flavors and textures. The Korean spicy pork is rich, savory, and fiery, with just enough sweetness, and it plays perfectly against the tangy, crunchy Vietnamese pickled vegetables, which cut through the richness and bring a refreshing brightness. Then there’s the Vietnamese baguette, crispy and airy on the outside, soft and chewy on the inside, making it the perfect vehicle to hold all that juicy pork and crisp vegetables without falling apart.

But what really makes this banh mi unforgettable is the garlic cilantro aioli. It’s fresh and earthy from the cilantro, creamy from the mayo, and just garlicky enough to make your taste buds dance. That sauce doesn’t just complement the sandwich, it ties every element together into one perfect, crave-worthy bite. Beyond just this sandwich, though, the garlic cilantro aioli is one of my secret sauces that I love adding to everything, including rice or vermicelli bowls.

Korean Spicy Pork Banh Mi

4.5 from 12 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Ingredients

US Metric

• 4 4 Vietnamese Baguettes

• Pickled Veggies

• Cucumbers

• Jalapenos

• Cilantro

• Korean Spicy Pork:

• 2 lb 2 Pork Shoulder or Pork Belly

• 1 tbsp 1 Oil, For Frying

• Onion

• Green Onion

• 1/4 cup 1/4 Gochujang

• 1 tbsp 1 Coarse Gochugaru

• 1 tbsp 1 Minced Garlic

• 2 tbsp 2 Grated Ginger

• 1 tbsp 1 Soy Sauce

• 1 tbsp 1 Corn Syrup or Honey

• 1 tbsp 1 Mirin

• 1 tbsp 1 Sesame Oil

• Garlic Cilantro Aioli:

• 1 1 bunch Cilantro

• 4 4 stalks Green Onion

• 1 tbsp 1 Garlic, minced

• Jalapeno

• 1/3 cup 1/3 Oil

• 1/2 cup 1/2 Kewpie Mayo

• Squeeze of Lime

Directions

• Korean Spicy Pork:
• Add the thinly sliced pork to a big mixing bowl along with the onion and green onion into the marinade
• Marinate the pork with gochujang, gochugaru, minced garlic, grated ginger, soy sauce, honey, mirin, and sesame oil
• Mix well, making sure that all the ingredients are evenly distributed, and let the pork marinate in the fridge for a minimum of an hour, but overnight is best
• To a large pan on high heat, add a tablespoon of oil
• Add the marinated pork to the pan, ensuring it is not overcrowded. Allow the pork to caramelize slightly before moving it around
• Then, stir-fry the pork for 5-6 minutes, or until it is mostly cooked through
• Garlic Cilantro Aioli:
• In a blender or food processor, add cilantro, green onion, minced garlic, jalapeño, oil, kewpie mayo, and a squeeze of lime
• Pulse several times, getting the ingredients loose, then blend until homogenous
• Add more oil as necessary to loosen the sauce to the desired texture
• Assemble The Banh Mi:
• To a toasted Vietnamese baguette, add a generous amount of the spicy pork. Top with cucumbers, jalapenos, pickled veggies, and cilantro. Drizzle garlic cilantro aioli over the top and enjoy!

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