Lou's Most Excellent™: Lou's Most Excellent Hanguk Banh-Mi

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.

3 comments:

ChristyFebruary 21, 2010 at 4:26 PM
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.
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LouFebruary 23, 2010 at 8:41 AM
Nice!
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jmcmurdoFebruary 23, 2010 at 1:26 PM
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.
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General Disclaimers - READ PLEASE

Most of these recipes are originals or based on another that I’ve found. If so I give credit to its source.

Measurements are approximate! When cooking I just eyeball what I’m doing so there’s no need to be fixated about what’s happening here. You can be off by 25% and still be OK unless stated otherwise.

All temperatures are in Farehnheit. Farenheight? Whatever. Degrees what us US folks use.

Typically these recipes will serve four persons and can be done in an hour or less.

I tend to make things hot and spicy so assume that if I’ve got it in there, it’s going to be felt/tasted. If you’re sensitive to this cut back on the heat. Same goes for garlic.

ALWAYS use fresh ground pepper. If not, go out and buy a pepper mill and then you can call yourself a cook.

ALWAYS use fresh parsley and basil. Grow it in the summer - it's easier than growing weeds. Don’t even bother with dried. If you've got dried in your house don't even feed it to the dog. This should be criminal.

I tend to UNDER salt dishes so adjust as desired after cooking. I also use kosher salt; if using table salt cut amounts I call for by ~25%. [Size matters. Ha ha? Get it? Kosher salt is bigger?]

Speaking of salt, use unsalted butter...always.

Have a glass of your favorite [alcoholic] beverage while cooking. It makes it much more fun and relaxing. You'd be amazed at your creativity, or creative destruction, in a mildly buzzed state.