Korean Bulgogi Beef Bao Buns Recipe

When it comes to comfort food that feels both modern and traditional, few dishes can rival the Korean Bulgogi Beef Bao Buns. Imagine sinking your teeth into a pillowy, soft bao bun that gives way to juicy bulgogi beef marinated in soy, garlic, and sesame, balanced with crisp pickled cucumbers, fresh herbs, and crunchy vegetables.

This dish is a fusion of Korean and Chinese culinary traditions:

• Bao buns (or baozi) originate from Chinese cuisine and are known for their fluffy, steamed texture.
• Bulgogi beef is one of Korea’s most iconic dishes, beloved for its sweet-savory marinade and tender texture.

Bringing them together creates a handheld street-food delight that’s perfect for dinner parties, weekend cooking projects, or even as a showstopper at family gatherings.

In this guide, you’ll find everything you need to make Korean Bulgogi Beef Bao Buns from scratch: dough preparation, beef marination, steaming techniques, filling ideas, pro tips, and storage advice.

Why You’ll Love This Recipe

• Fluffy + Flavorful: The contrast between pillowy bao and rich bulgogi beef is irresistible.
• Restaurant Quality at Home: While it takes some time, each step is beginner-friendly with professional results.
• Versatile Fillings: The bao buns can be filled with not only bulgogi beef but also chicken, tofu, or mushrooms.
• Perfect for Sharing: They make an excellent party or dinner-table centerpiece.

If you’ve ever wanted to bring the flavors of an Asian street market into your own kitchen, these bao buns are a must-try.

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Ingredients Breakdown

Making Korean Bulgogi Beef Bao Buns involves three main components: the buns, the beef, and the toppings. Let’s break them down.

1. For the Bao Buns

• All-purpose flour (2 ½ cups) – Provides structure and softness.
• Instant yeast (2 ¼ tsp) – Helps the buns rise.
• Warm water (¾ cup, ~40°C) – Activates the yeast.
• Sugar (2 tbsp) – Feeds the yeast and adds a hint of sweetness.
• Vegetable oil (2 tbsp) – Adds tenderness.
• Baking powder (1 tsp) – Ensures extra fluffiness.
• Salt (½ tsp) – Enhances flavor.

Pro Tip: Bao dough is unique because of the baking powder, which makes it softer and fluffier than standard bread dough.

2. For the Bulgogi Beef

• Beef ribeye or sirloin (500 g, thinly sliced against the grain)
• Soy sauce (4 tbsp) – Provides umami.
• Brown sugar (2 tbsp) & Honey (1 tbsp) – Create sweetness and caramelization.
• Sesame oil (1 tbsp) – Adds nuttiness.
• Asian pear (1 small, grated) – Naturally tenderizes the beef.
• Onion (½ medium, grated) – Adds sweetness and depth.
• Garlic (3 cloves, minced) & Ginger (1 tbsp, grated) – Classic aromatics.
• Rice vinegar (1 tbsp) – Balances the sweetness.
• Scallions (2 tbsp, chopped) – Fresh, green flavor.
• Toasted sesame seeds (1 tbsp) – For garnish.

Pro Tip: Freeze beef for 30 minutes before slicing — this makes it easier to cut thin slices.

3. For the Toppings

• Pickled cucumbers (½ cup, thinly sliced) – Adds tang.
• Carrot (1 small, julienned) – Adds crunch.
• Shredded napa cabbage or lettuce (1 cup) – Fresh base.
• Fresh cilantro or perilla leaves – Optional, for herbaceous notes.
• Red chili (sliced) – For a mild kick.

Step-by-Step Instructions

Step 1: Make the Bao Dough

1. Combine yeast, sugar, and warm water in a small bowl. Let it sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour, baking powder, and salt. Add the yeast mixture and vegetable oil.
3. Knead for 8–10 minutes until smooth. The dough should be elastic but not sticky.
4. Cover the bowl with a damp cloth and let rise for about 1 hour, or until doubled in size.

Step 2: Shape the Bao Buns

1. Punch down the risen dough and divide it into 12 equal pieces.
2. Roll each into a ball, then flatten into an oval.
3. Brush the surface lightly with oil, fold in half (like a taco), and place on parchment squares.
4. Cover and let rest for 20 minutes.

Step 3: Steam the Bao Buns

1. Prepare a steamer basket and line with parchment to prevent sticking.
2. Place buns inside with space between each (they expand while steaming).
3. Steam over medium heat for 8–10 minutes. Do not open the lid mid-steam.
4. Once done, remove from heat and let cool slightly.

Step 4: Marinate the Bulgogi Beef

1. In a bowl, whisk together soy sauce, brown sugar, honey, sesame oil, pear, onion, garlic, ginger, vinegar, scallions, and sesame seeds.
2. Add thinly sliced beef, making sure every piece is coated.
3. Cover and marinate for at least 1 hour (overnight is best).

Step 5: Cook the Bulgogi Beef

1. Heat a grill pan or skillet over medium-high heat.
2. Add the marinated beef in small batches, cooking for 2–3 minutes per side.
3. Allow it to caramelize slightly for that signature bulgogi flavor.

Step 6: Assemble the Bao Buns

1. Open each steamed bao bun gently.
2. Layer shredded lettuce or cabbage, bulgogi beef slices, pickled cucumbers, and carrots.
3. Garnish with fresh herbs, sesame seeds, and chili slices.

Your Korean Bulgogi Beef Bao Buns are ready to serve!

Serving Suggestions

• Serve bao buns with kimchi on the side for an extra Korean touch.
• Pair with Korean banchan (small side dishes) like pickled radish, bean sprouts, or spinach.
• For drinks, pair with iced barley tea or a light sparkling soda.

Tips for Perfect Bao Buns

• Use fresh yeast for reliable rising.
• Don’t overcrowd the steamer — steam in batches.
• Freeze buns after steaming for future use. They reheat beautifully.
• Slice beef thinly for tender texture and quick cooking.

Variations

• Chicken Bulgogi Bao Buns: Replace beef with thin chicken thighs.
• Vegetarian Bao Buns: Use mushrooms or tofu in place of beef.
• Spicy Bulgogi Bao Buns: Add gochujang (Korean chili paste) to the marinade.
• Bao Sliders: Make mini versions for party platters.

Storage and Make-Ahead

• Bao Buns: Store steamed buns in an airtight container for up to 2 days at room temperature, or freeze up to 2 months.
• Bulgogi Beef: Store cooked beef in the fridge for up to 3 days. Reheat in a skillet before serving.
• Assembled Buns: Best eaten fresh, but can be kept in the fridge for 1 day.

Conclusion

These Korean Bulgogi Beef Bao Buns bring together the best of two worlds: the cloud-like softness of Chinese bao and the deep, savory-sweet flavors of Korean bulgogi beef. Whether you’re making them for a family meal, a weekend cooking project, or a dinner party, they’re guaranteed to impress.

With step-by-step instructions, practical tips, and creative variations, this recipe allows you to recreate a restaurant-quality dish in your own kitchen. Once you try it, you’ll see why bao buns and bulgogi beef are such a perfect match.

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Korean Bulgogi Beef Bao Buns Recipe

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Cooking Method: Grilling, Stovetop Courses: Dinner, Lunch, Snacks

Prep Time 1 hr Cook Time 25 mins Rest Time 1 min Total Time 1 hr 26 mins Difficulty: Intermediate Cooking Temp: 100  C Servings: 6 Best Season: All Seasons

Description

These Korean Bulgogi Beef Bao Buns are the perfect fusion of soft, fluffy steamed buns and juicy, flavorful bulgogi beef. Marinated in a sweet-savory blend of soy sauce, garlic, sesame oil, and Asian pear, the beef is grilled until tender and packed into bao buns with crisp vegetables and fresh herbs. Ideal for dinner parties, weekend treats, or a flavorful street-food-inspired meal, this dish combines authentic Korean flavors with the irresistible texture of bao.

Ingredients

Scale

1/2x 1x 2x 3x

For the Bao Buns (makes 12 buns):

• 2 ¼ tsp instant yeast
• ¾ cup warm water (around 40°C)
• 2 tbsp sugar
• 2 ½ cups all-purpose flour (sifted)
• 2 tbsp vegetable oil (plus more for greasing)
• ½ tsp salt
• 1 tsp baking powder

For the Bulgogi Beef:

• 500 g beef ribeye or sirloin (thinly sliced against the grain)
• 4 tbsp soy sauce (light, low-sodium)
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 small Asian pear (grated, for tenderizing)
• ½ medium onion (grated)
• 3 garlic cloves (minced)
• 1 tbsp ginger (freshly grated)
• 1 tbsp rice vinegar
• 2 tbsp scallions (finely chopped)
• 1 tbsp toasted sesame seeds

For the Fillings & Garnishes:

• ½ cup pickled cucumbers (thinly sliced)
• 1 small carrot (julienned)
• 1 cup shredded lettuce or napa cabbage
• Fresh cilantro or perilla leaves (optional)
• 1 fresh red chili (sliced, optional for spice)

Instructions

Prepare the Bao Dough

1. Dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until frothy. In a large bowl, mix flour, baking powder, and salt. Add yeast mixture and oil, knead until smooth (8–10 minutes). Cover and let rise in a warm place for 1 hour or until doubled.

Shape the Bao Buns

1. Punch down dough and divide into 12 pieces. Roll each into a ball, then flatten into an oval. Brush lightly with oil, fold in half (like a taco shape), and place on parchment squares. Cover with a cloth and let rest for 20 minutes.

Steam the Bao Buns

1. Place buns in a steamer basket with space between each. Steam over medium heat for 8–10 minutes until fluffy. Do not open the lid during steaming. Once done, remove and let cool slightly.

Marinate the Beef

1. In a bowl, combine soy sauce, brown sugar, honey, sesame oil, grated pear, onion, garlic, ginger, rice vinegar, scallions, and sesame seeds. Add thinly sliced beef, mix well, and marinate for at least 1 hour (or overnight for best flavor).

Cook the Bulgogi Beef

1. Heat a grill pan or skillet over medium-high heat. Cook beef in batches for 2–3 minutes per side until caramelized and slightly charred. Do not overcrowd the pan.

Assemble the Bao Buns

1. Open steamed bao buns gently. Fill with shredded lettuce or cabbage, a few slices of grilled bulgogi beef, pickled cucumbers, carrot strips, and fresh herbs. Garnish with sesame seeds and chili slices if desired.

Note

Make ahead tip: Bao buns can be steamed and frozen. Reheat by steaming for 2–3 minutes.

Variations:

Replace beef with chicken or mushrooms for a different filling.

Add kimchi for extra tang and spice.

Storage: Bulgogi beef keeps well in the fridge for up to 3 days. Reheat quickly in a skillet before serving.

Pro Tip: Thin slicing of beef is key. Freeze meat for 30 minutes before slicing to make it easier.

Keywords: Korean street food, Bulgogi beef, Bao buns, Steamed buns recipe, Asian fusion