Bulgogi
Bao with
Kimchi Slaw
Here’s a nifty tip:
Cook two batches
of the bulgogi
recipe then serve
one portion as a
rice bowl with bean
sprouts and sesame
seeds, and the other
the following day in
steamed buns.http://www.yummy.ph 41 December 2016
Serves 4
Prep Time 15 minutes
Cooking Time 15 minutes
FOR THE MARINADE
1 medium Asian pear, peeled,
cored, and chopped
1 small white onion, chopped
2 cloves garlic, peeled
1 (1-inch) piece ginger, peeled
and chopped
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons sesame oil,
plus more to cook
500 grams sirloin, sukiyaki-cut
FOR THE KIMCHI SLAW
2 tablespoons vinegar
1 tablespoon brown sugar
1 small head cabbage, cored and
sliced thinly
1 medium carrot, peeled and
sliced thinly
1 cup store-bought kimchi, chopped
8 store-bought frozen mantou
buns, steamed according to
package directions
Japanese mayonnaise and
white sesame seeds, to top1 Make the marinade: Whiz pear, onions,
garlic, ginger, soy sauce, sugar, and
sesame oil in a blender until smooth.
2 Place beef in a large bowl. Add
marinade, mix, and marinate for at least
10 minutes.
3 Meanwhile, make the kimchi slaw:
Combine vinegar and sugar in a large
bowl. Add cabbage, carrots, and kimchi;
toss until well combined. Set aside.
4 Heat sesame oil in a skillet over
medium heat. Drain beef and cook for
about 5 minutes or until cooked through.
5 Place beef and kimchi slaw between
buns. Drizzle with Japanese mayonnaise
and sprinkle with sesame seeds.