Korean Barbecue Steamed Buns With Bulgogi Beef Recipes

KOREAN BBQ BUNS

Steps:

• Bring vinegar, 1/3 cup water, 1 tablespoon brown sugar, pepper, and 2 garlic cloves to a boil in a saucepan over medium-high. Remove from heat; add cucumber slices. Cool to room temperature, stirring occasionally, about 30 minutes. Drain.
• Meanwhile, stir together sirloin, panko, egg white, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons brown sugar, and remaining grated garlic clove in a bowl until well blended. Shape mixture into 16 meatballs, a scant 1 tablespoon each.
• Heat a large skillet over medium. Coat pan with cooking spray. Add meatballs to pan; cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Move meatballs to side of skillet. Add oil, remaining 1 1/2 tablespoons brown sugar, and remaining 1 1/2 tablespoons soy sauce to center of skillet; cook until sugar dissolves and sauce is glazy, about 1 minute. Stir to coat meatballs.
• Layer 3 well-moistened paper towels on a microwave-safe plate. Place frozen buns on prepared plate; cover with 3 more well-moistened paper towels. Microwave at high until warmed, about 1 minute and 30 seconds, checking for doneness every 10 seconds after heating for 1 minute.
• Divide cucumber slices, lettuce leaves, and meatballs evenly among buns.

KOREAN BARBECUE STEAMED BUNS WITH BULGOGI BEEF RECIPE

Steps:

• Let the beef marinate in the bulgogi marinade for at least 2 hours.
• Once they've soaked, heat up a grill to medium-high heat and cook the beef for a few minutes until it's charred on the outside.
• Remove from heat and set aside.
• Prepared the steamed buns according to the directions.
• Remove buns from the steamer, carefully open them up and equally distribute the cooked beef, kewpie mayo, shredded carrots, pickled cucumbers, pickled burdock root, cilantro and sriracha if desired.
• Serve immediately.