Chicken "Bahn Mi"
Kalbi Marinade
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4 ounces kimchee base
1 tablespoon Dijon
2 cloves minced garlic
1 tablespoon peeled and minced ginger
3 tablespoons brown sugar
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Blend together all ingredients for the marinade until smooth.
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The Sandwich
4 chicken breasts, butterflied and cut to fit the baguette
Baguette, sliced into 6-inch sections
1 carrot, sliced on a spiralizer
½ daikon radish, sliced on a spiralizer
1 cup Sake
¼ cup Mirin
¼ cup rice water
1 teaspoon salt
Galbi mayonnaise (recipe follows)
fresh cilantro on sprig
raw sliced jalapeƱos
furikake
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Marinate the chicken in the Galbi marinade overnight. Ā Grill the chicken until cooked through. Ā Meanwhile, heat the sake, mirin and rice vinegar in a small pot. Ā When combined, pour into a small bowl placed over a bowl of ice water. Ā When cold, add the spiralized carrot and daikon. Ā You can keep those pickles in your fridge for up to 2 weeks.
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Galbi Mayonnaise
½ cup mayonnaise
2 tablespoons brown sugar
2 tablespoons soy
1 tablespoons chili oil
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Mix together all ingredients for the mayonnaise.
Spread the mayonnaise over the cut side of the bread; place the grilled chicken on the baguette, top with some of the pickles, cilantro sprigs, jalapenos and top with a sprinkle of furikake.