Korean Pork BBQ Bahn Mi with Pickled Carrots and Daikon Radish
Ingredients
| Qty | INGREDIENTS |
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1 cup 1 cup 1/2 cup 1/2 cup 1/2 tbsp 1 tsp 2 lbs 1 cup 2 tbsp 1 tsp 1 cup 1 ea 1 ea 1 ea
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Daikon Radish, peeled and cut into matchstick size pieces Carrots, peeled and cut into matchstick size pieces White distilled vinegar, Whitehouse Water Sugar Salt Chandler’s “Make Your Own” Pork BBQ RTU Korean Style BBQ Sauce Vegetable Oil Roasted Garlic Flavor Concentrate, Minor’s Mayonnaise French Baguette, La Brea Fried Jalapeno’s, French’s Fresh Cilantro
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Procedure
- BRING VINEGAR, WATER, SUGAR, AND SALT TO A BOIL.
- POUR OVER CARROTS AND RADISHES.
- ALLOW TO COOL AND REFRIGERATE FOR AT LEAST 30 MINUTES BEFORE USING.
- HEAT OIL IN SAUTE PAN. ADD PORK AND COOK UNTIL CRISP.
- ADD RTU KOREAN BBQ SAUCE. SET ASIDE.
- BLEND MAYONNAISE WITH ROASTED GARLIC FLAVOR CONCENTRATE.
- BUILD BAHN MI: SLICE BAGUETTE IN HALF LENGTH WISE. SPREAD ROASTED GARLIC MAYO ON BOTH SIDES OF THE BREAD. TOP WITH BBQ, PICKLED VEGETABLES, FRIED JALAPENOS, AND FRESH CILANTRO.
SUBMITTED BY: BRITTANY DUBIN CRC | [email protected]