Compiled Recipe – Beef Bulgogi Bao with Kimchi Slaw

Beef Bulgogi Bao with Kimchi Slaw

* 1 medium pear, Asian, peeled, cored and chopped
* 1 small white onion, chopped
* 2 cloves garlic, peeled
* 1 (1-inch) piece ginger, peeled and chopped
* 2 tbsp soy sauce
* 1 tbsp brown sugar
* 2 tbsp sesame oil, plus more to cook
* 500 grams sirloin, sukiyaki cut
* 2 tbsp vinegar
* 1 tbsp brown sugar
* 1 small head cabbage, cored and sliced thinly
* 1 cup kimchi, store-bought, chopped
* 8 store bought mantou buns, steamed according to package directions.
* Japanese mayonnaise (to top)
* white sesame seeds (to top)

1) 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 high 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.


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