Bulgogi marinade, which is originally used in Korean Barbecue, works wonderfully to create a brisket that's sweet and savory and full of flavor. Fresh herbs add an earthy kick, while quick pickled carrots and crispy cucumber cut through the fattiness of the meat and mayonnaise. In the ingredients, I listed Kewpie Mayo because I think its texture works best for banh mis but feel free to use any mayo you have on hand. A good baguette is crucial to this awesome sandwich. 

Ingredients

•  1 6 inch Baguette
• 1/2 cup of basic slow cooker brisket
• Kewpie Mayonnaise
• Sriracha
• 10 slices of English Cucumber
• 1/2 carrot, grated and tossed in a pinch of sugar and a splash of rice wine veingar
• 1 tbsp cilantro
• 1 tbsp mint
• Bulgogi Marinade
• 1/4 asian pear, grated and juices retained
• 2 tbsp soy sauce
• 1 splash sesame oil
• 1/2 tbsp palm sugar
• 1/2 clove of garlic
• 1 stalk of green onion

• Prep Time: 10 minutes
• Cook Time: 5 minutes

• Total Time: 15 minutes
• Yield: 1 sandwich

Preparation

 1. Begin by pulsing the asian pear, the soy sauce, sesame oil, palm sugar, garlic and green onion in a food processor until it's smooth. Then add your bulgogi marinade to a small pan and turn the heat to medium and let it begin go bubble. Stir the marinade so that the sugar melts and becomes incorporated. Once that happens, add the beef brisket and let cook until the brisket absorbs the sauce and is heated through.

 

2. Slice your baguette in half and toast it in the oven. When it's crisped up a little, add mayonaise to the bottom half and then pile the brisket on - making sure to squeeze out the excess liquid with a hefty paper towel before you put it on. Next, add the quick pickled carrots and then the cucumber. Add pickled jalapenos at this point if you're into heat - if not, add the cilantro and mint and a drizzle of sriracha. Top with the remaining piece of bread and serve.