These beef bulgogi bao buns are a quick and delicious dinner. It is a great way to repurpose leftovers into a completely different meal. The Gochuchang sauce takes freshens and adds some kick to the soft and fluffy steamed buns. Add the Asian slaw, and the meal is complete with crunchy veggies.
What are Bao Buns?
These buns are often stuffed with a savory filling. They are steamed and look like a roll with a twisted top. Just to warn you, bao buns are very addictive and you may find yourself searching out buns different fillings as a hobby. Lotus leaf buns are the same steamed bread, but are unfilled and folded like a clamshell. This makes them the perfect vessel to fill with your favorite savory meat. Look for frozen lotus leaf buns at your local Asian market. I find both large and mini size lotus leaf buns in the freezer section near the filled buns and spring roll wrappers.
Cooking the buns is easy. Lightly oil a steamer. You can use a bamboo steamer or a metal folding steamer. You want a container that will keep the buns elevated above the water but slotted so the steam can work its magic and cook the buns. Follow the timing on the package and carefully remove the soft and pillowy buns when cooked.
Fill with the meat and a dollop of special Gochuchang sauce, and there you have it, the perfect beef bulgogi bao buns.
As a bonus recipe and what makes this a complete meal. Chop up a quick Asian slaw with a delicious sesame vinaigrette for crunch. When you use leftover beef bulgogi, this complete meal can be made while the lotus leaf buns steam.Print
These Beef Bulgogi Bao buns are a delicious way to enjoy leftovers.
- Beef Bulgogi
- 8 frozen lotus leaf buns
Special Gochuchang Sauce
- 1/3 cup mayonnaise
- 2 tablespoons sour cream or plain Greek yogurt
- 2 teaspoons Gochuchang
- 2 teaspoons lime juice
- Pinch of black pepper
- Lightly oil and prepare steamer in a pot with enough water to not touch the steamer grid.
- Bring water to a simmer and arrange lotus leaf buns on a single layer with space between the buns. (They will slightly puff up as they cook.)
- Warm leftover beef bulgogi
- In a small container, mix the mayonnaise, sour cream, Gochuchang, lime juice, and black pepper and stir well to combine.
- When the lotus leaf buns are steamed (follow package directions), remove them from the heat and gently open the bun being careful not to break the back of the bun.
- Add a generous spoonful of the beef bulgogi and top with a dollop of Gochuchang sauce. Garnish with cilantro leaves as desired and serve warm.
Quick Asian Slaw with Sesame Vinaigrette is the perfect accompaniment to these buns.
- Serving Size: 1 bun
A quick and easy Asian slaw
- 1 cup shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1 carrot, grated
- 3 green onions, sliced
- 1 tablespoon chopped cilantro
- Sesame seeds for garnish
- 2 tablespoons of rice wine vinegar
- 1 tablespoon soy sauce
- 1/2 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 garlic clove, minced
- In a bowl, add both shredded cabbages, grated carrot, slice green onions, and chopped cilantro and toss to mix.
- In a small container, combine rice wine vinegar, soy sauce, honey, sesame oil, and minced garlic and whisk well to combine. Taste and adjust sweetness as desired.
- Just before serving, drizzle half of the sesame vinaigrette over the slaw mixture and toss to combine. Add more vinaigrette as desired. Serve immediately.
- Serving Size: 6 ounces