gochujang beef banh mi sandwiches
Korean chili pepper brings the Vietnamese Banh Mi to the next level. Spicy, rich, pickled and full of textures - this sandwich has it all.
- 1 beef Arm Chuck Roast, Boneless (about 2 pounds)
- 1 teaspoon freshly ground black pepper
- 1 cup Roasted Beef Stock
- 1/4 cup Korean red chili sauce (Gochujang)
- 2 tablespoons minced garlic
- 1 tablespoon fish sauce (nam pla)
- 1 tablespoon hoisin sauce
- 1 tablespoon sambal
- 1 cup thinly sliced cucumber
- 1 cup thinly shredded carrot
- 1/2 cup pickled ginger
- 2 tablespoons unseasoned rice vinegar
- 1/4 cup fresh lime juice
- 1/4 cup Classic Chopped Beef Liver
- 1 teaspoon plum sauce
- 1/2 teaspoon Cognac
- 2 tablespoons heavy whipping cream
- 6 banh mi or French bread rolls (each 5 inches long), split
- 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.
- 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.
Meanwhile, combine cucumber, carrots, ginger and vinegar in small bowl. Cover and refrigerate.
Cook's Tip: Roasted Beef Stock:
Preheat oven to 475°F. Place 6 to 8 pounds beef Bones, 2 cups diced yellow onions, 1 cup sliced carrots and 1/2 cup sliced celery in roasting pan. Roast in 475°F oven 45 minutes or until browned, turning once. Spread 2 tablespoons tomato paste over bones; roast 15 minutes. Remove from oven; drain fat.
Place bones and vegetables in large stock pot. Scrape bottom of roasting pan to loosen any brown bits; add to stock pot. Add 1 gallon water; bring to boil. Add 10 black peppercorns, 3 to 4 sprigs fresh parsley, 2 cloves garlic, 2 sprigs fresh thyme and 2 bay leaves to stock pot. Simmer stock 8 to 10 hours, occasionally skimming off impurities.
Remove stock pot from heat; cool 15 minutes. Strain stock through cheesecloth-lined colander into large bowl.
- 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.
- Combine Beef Chopped Liver, 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.
Cook's Tip: Classic Chopped Beef Liver:
Place 1 pound beef liver in medium bowl; add 2 cups 1% low-fat milk. Cover and refrigerate 30 minutes.
Preheat broiler. Remove liver from milk; discard milk. Place liver on rack in foil-lined broiler pan so surface of beef is 3 to 4 inches from heat. Broil 9 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning once.
Place liver in food processor bowl. Pulse on and off until finely chopped; remove liver from processor. Add 1 hard-cooked egg, 2 tablespoons minced onion and 1/2 teaspoon minced garlic to food processor; pulse on and off until paste forms. Return liver to food processor; add 2 tablespoons lard. Pulse on and off until blended. Add 1 teaspoon chopped fresh parsley leaves; pulse until mixture is smooth is smooth. Season with salt and pepper, as desired.
Place liver mixture into medium bowl; cover and refrigerate for at least 1 hour.
- 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.
Cook's Tip: Optional Toppings include pickled onions, sliced radishes, shredded carrots, fresh Thai basil leaves, fresh mint leaves, thinly sliced jalapeño peppers, chopped fresh cilantro leaves and lime wedges.
Nutrition information per serving: 582 Calories; 23g Total Fat; 9g Saturated Fat; 10g Monounsaturated Fat; 173mg Cholesterol; 1148mg Sodium; 37g Total carbohydrate; 51g Protein; 6.9mg Iron; 6.7mg Niacin; 0.6mg Vitamin B6; 199.3mg Choline; 6.7mcg Vitamin B12; 15.3mg Zinc; 52.3mcg Selenium; 3.8g Fiber.