Korean Beef Bao Buns

Ingredients

• Beef steak

  Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  100g

• Gua Bao Buns

  2 Bun or 67g

• Cabbage, kimchi

  60g

• Garlic

  Raw

  1 clove or 3g

• Rapeseed Oil

  3 ½ ml or 4g

• Honey

  1 tbsp or 21g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Gochujang

  O'Food

  2 tsp or 12g

• Mirin

  Sun Luck

  ½ tbsp or 7g

• Rice wine vinegar

  ½ tbsp or 7g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  10g

• Red Chili

  1 Pepper or 45g

• Sesame seeds

  Seeds, whole, dried

  3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Begin by slicing beef into thin strips and set aside. Chop the garlic, and add to a bowl with the sesame oil, mirin, rice vinegar, honey, gochujang paste, soy sauce, salt, and pepper.
2. Bring a non-stick pan to high heat and add the oil and beef. Cook for 1 minute on each side then add the sauce mixture. Cook for a further 2 minutes or until done and set aside.
3. For the bao buns - cook according to instructions on the packet (steamed or in the microwave).
4. Lastly, add 30g of drained kimchi to each bao bun followed by the beef. Top with sesame seeds, slice and add some chilli and spring onion, plate and serve.

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