Go Back
–+ servings
beef bulgogi in bao

Beef Bulgogi in Bao (steamed buns)

These beef bulgogi bao buns are soft, fluffy, and packed with flavor from sweet-savory, caramelized beef and bright, fresh toppings. The buns cradle the beef perfectly, creating a bite that’s warm, comforting, and irresistible. Topped with pickled red onions, shredded carrot, and green onions, with a little sriracha if you like heat, each bao is layered with flavor and texture. They’re easy to make at home, fun to serve, and so satisfying that they disappear faster than you expect. Whether it’s a weeknight meal or something to impress friends, these bao buns are guaranteed to become a favorite.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

5 from 1 vote
Print Recipe Pin Recipe Share Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Refrigeration time/resting time 7 hours
Total Time 7 hours 50 minutes
Course dinner, lunch, Main Course
Cuisine Asian-inspired, korean
Servings 5 servings
Calories 180 kcal

Equipment

Ingredients
 

Bao (Steamed Buns)

  • 1 tsp Instant yeast
  • 2 tsp Sugar
  • 1 cup Milk (warm)
  • 2 cups Flour
  • 1 tsp Baking powder
  • 1/4 tsp Sea salt
  • 1/4 cup Olive oil (brushing)

Bulgogi

  • 1 pound Sirloin steak (thinly sliced)
  • 1/4 cup Brown sugar
  • 5 tbsp Soy sauce
  • 2 tbsp White wine
  • 2 tbsp Sesame oil
  • 1/2 tsp Black pepper
  • 1/2 tsp Red pepper flakes
  • 4 cloves Garlic, minced
  • 3 Green onions, sliced and chopped
  • 1/2 cup Applesauce (apple/pear sauce)
  • 2 tbsp Avocado oil (used for frying the beef)

Toppings

  • Pickled onions
  • 1 Carrot, shredded
  • 2 Green onions, diced
  • Siracha (optional)

Instructions
 

Marinate the bulgogi

  • Begin by combining brown sugar, soy sauce, white wine, sesame oil, red pepper flakes, garlic, green onions, pepper, and applesauce in a mixing bowl.
  • Add the thinly sliced sirloin steak and toss to marinate all of the meat.
  • Cover and refrigerate for 6-10 hours.

Preparing the Bao

  • In a stand mixer, mix the warm milk, yeast and sugar.
  • Add the flour, baking powder and sea salt and knead the dough for 5-6 minutes or until smooth and elastic.
  • Cover the bowl and allow the dough to rise for 1 hour.
  • After the dough has risen, punch down and separate the dough into 10 dough balls (approximately 50 grams each).
  • Fill the steamer pot with 2 inches of water and bring to a boil.
  • Roll the dough balls into 5 inch circles, brush with olive oil, and fold in half. Place the rolled, folded doughs onto the parchment paper squares.
  • Place the bao into the steamer basket on the parchment squares, cover and reduce the temperature of the water to medium low. Steam for 15 minutes.
  • The steamer basket that I use can only fit 4 bao at a time, so you may need to work in batches. Keep the remaining bao covered with a towel while waiting for the steamer to be ready.
  • Remove the steamed buns to a cooling rack, remove the parchment paper square, and allow to cool for 5 minutes before filling.

Bulgogi

  • Heat the avocado oil over medium high heat in a large cast iron skillet.
  • Sear the marinated beef in the skillet for 5-6 minutes or until the beef is fully cooked and tender.
  • Fill the bao with the bulgogi and top with pickled onions, shredded carrots, and diced green onions. Serve immediately.

Nutrition

Serving: 1servingCalories: 180kcal
Keyword bao sandwich, beef bao buns, beef bulgogi bao, beef bulgogi recipe, bulgogi bao buns, bulgogi steamed buns, fluffy bao buns, homemade bao buns, Korean beef bao, Korean fusion recipe, Korean street food bao, savory bao filling
Tried this recipe?Let us know how it was!