Friday, February 19, 2010

Lou's Most Excellent Hanguk Banh-Mi

Leftovers from my Korean chicken recipe turned into this for lunch. Delicious. If there are any Korean restaurants out there reading this, this could be a new gold mine in popularity.

Leftovers from LME Korean Chicken
Black sesame salt*
1 sub roll

*Available at many Asian grocers. If you don't have it, just use some finer-grained sea salt.

Toast the roll in a toaster or in a lightly buttered pan (latter preferred). Reheat a few strips of chicken (or a lot, if you want a bigger sandwich) and then add about ¼ cup of the chicken juices.

Coarsely chop the lettuce. Place chicken in roll, cover with juices, and top with lettuce, kimchi, and daikon strips. Generously sprinkle with the sesame salt. Yummy.


  1. The thought of Banh Mi has literally been keeping me up at night, so we finally made our own this weekend. We'll have to try your chicken recipe some time to use it for the sandwiches to. I just put ours up on my blog today. Let me know what you think.

  2. Lou, this would probably be really good with the sweet white radish banchan. I would even add it as a layer to the kimchee. In my spare time, I've been trying to figure out what a good menu would be for a Korean taco truck. This would be great. Maybe try it with kalbi meat instead of the dakgogi.