Korean Bulgogi Beef Bao Buns Recipe

Prep Time 1 hr

Cook Time 25 mins

Rest Time 1 min

Total Time 1 hr 26 mins

Cooking Method: Grilling, Stovetop

Courses: Dinner, Lunch, Snacks

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

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

2
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

3
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

4
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

5
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

6
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

Read it online: https://petitepanini.com/recipe/korean-bulgogi-beef-bao-buns-recipe/