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Gochujang Beef Banh Mi Sandwiches

Yields6 ServingsPrep Time30 minsCook Time6 hrsTotal Time6 hrs 30 mins

 32 oz beef chuck roast
 1 tsp freshly ground black pepper
 1 cup roasted beef stock
 ¼ cup Korean red chili sauce (gochujang)
 2 tbsp garlic, minced
 1 tbsp fish sauce (nam pla)
 1 tbsp hoisin sauce
 1 tbsp sambal
 1 cup cucumber, thinly sliced
 1 cup carrot, shredded
 ½ cup pickled ginger
 2 tbsp unseasoned rice vinegar
 ¼ cup fresh lime juice
 ¼ cup beef liver pâté
 1 tsp plum sauce
 ½ tsp Cognac
 2 tbsp heavy whipping cream
 6 banh mi or French bread rolls (each 5" long), split
1

Cut beef roast into 2 to 3" pieces; season with pepper. Coat large nonstick skillet with nonstick spray; heat over medium until hot. Add half of beef; brown evenly, 3 to 4 minutes per side. Transfer beef to slow cooker. Repeat with remaining beef.

2

Add stock to skillet; cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved. Stir in gochujang, garlic, fish sauce, hoisin sauce and sambal. Pour mixture into slow cooker. Cover and cook on HIGH 4 hours or LOW 6 hours or until roast is fork-tender.

3

Meanwhile, combine cucumber, carrots, ginger and vinegar in small bowl. Cover and refrigerate.

4

Remove roast from slow cooker. Skim fat from cooking liquid. Reserve 1 tablespoon cooking liquid. Shred beef with 2 forks. Combine shredded beef, remaining cooking liquid and lime juice. Season with salt and pepper, as desired. Cover; keep warm.

5

Combine beef liver pâté, reserved 1 tablespoon cooking liquid, plum sauce and Cognac in small bowl; mix well. Season with salt, as desired. Using a whisk, whip cream in small deep bowl to soft peaks. Fold cream into liver mixture. Cover and refrigerate until ready to serve.

6

Spread 2 teaspoons liver mixture evenly over cut sides of each roll. Divide shredded beef evenly among rolls; top with cucumber mixture. Top with additional pickled onions, radishes, carrot, basil, mint, jalapeño peppers, cilantro and lime wedges, if desired.

Nutrition Facts

Servings 0