Slow-Cooked Gochujang Beef Banh Mi Sandwiches with Whipped Beef Liver Pate and Pickled Vegetables

Ingredients icon 19 Ingredients
Servings icon Makes 6 servings.
Time icon HIGH: 4 hours and 45 minutes; LOW: 6 hours and 45 minutes


  • 1 beef Chuck Roast (about 2 pounds)

  • 1 teaspoon freshly ground black pepper

  • 1 cup Roasted Beef Stock (recipe follows)

  • 1/4 cup 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 shredded carrots

  • 1/2 cup pickled ginger

  • 2 tablespoons rice vinegar

  • 1/4 cup fresh lime juice

  • 1/4 cup Classic Chopped Beef Liver (recipe follows)

  • 1 teaspoon plum sauce

  • 1/2 teaspoon Cognac

  • 2 tablespoons cold heavy whipping cream

  • 6 banh mi or French bread rolls (each 5 inches long), split

  • Pickled onions, sliced radishes, shredded carrots, fresh Thai basil leaves, mint leaves, thinly sliced jalapeño peppers, chopped fresh cilantro leaves and lime wedges


  1. 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.

  2. 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. 

  3. 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.

  4. 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.

  5. 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.

Nutrition Information

Nutrition information per serving: 582 calories; 23 g fat (9 g saturated fat; 10 g monounsaturated fat); 173 mg cholesterol; 1148 mg sodium; 37 g carbohydrate; 3.8 g fiber; 51 g protein; 6.7 mg niacin; 0.6 mg vitamin B6; 6.7 mcg vitamin B12; 6.9 mg iron; 52.3 mcg selenium; 15.3 mg zinc; 199.3 mg choline.

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