Description
The halal beef bulgogi stuffed bao buns recipe is a savory fusion meal featuring soft, pillows of yeast-leavened steamed bread filled with thinly sliced, tender beef sirloin or ribeye. The beef is steeped in a marinade made of soy sauce, garlic, ginger, toasted sesame oil, and sweet grated fruit, then quickly seared to create caramelized edges.
Ingredients
Scale
For the Bao Dough
- 3 cups (375 g) all-purpose flour
- 2 tablespoons sugar
- 2¼ teaspoons (7 g) instant yeast
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (180 ml) warm water or milk
- 1 tablespoon neutral oil
For the Halal Beef Bulgogi Filling
- 1 lb (450 g) halal beef sirloin or ribeye, thinly sliced
- ¼ cup soy sauce
- 2 tablespoons brown sugar or honey
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 2 tablespoons grated Asian pear or apple
- ½ teaspoon black pepper
- 1 small onion, thinly sliced
- 2 green onions, sliced
- 1 tablespoon cooking oil
For Serving
- Sliced cucumber
- Shredded carrots
- Green onions
- Toasted sesame seeds
- Gochujang or a spicy mayo made with halal-friendly ingredients, optional
Instructions
- Make the bao dough: Combine flour, sugar, yeast, baking powder, and salt in a large bowl. Add warm water or milk and oil. Mix until a soft dough forms.
- Knead: Knead the dough for about 8–10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Marinate the beef: Mix soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, and black pepper. Add the thinly sliced beef and onion. Toss well and marinate for 30 minutes.
- Cook the bulgogi: Heat oil in a skillet over medium-high heat. Add the marinated beef and onions. Cook for 5–7 minutes, stirring occasionally, until the beef is cooked through and caramelized. Stir in the green onions.
- Divide the dough: Punch down the risen dough and divide it into 10–12 equal pieces. Roll each piece into a ball.
- Shape the bao: Flatten each dough ball into a small circle, keeping the center slightly thicker. Place a spoonful of beef bulgogi in the center and carefully gather the edges to seal. Place each bun on a small piece of parchment paper.
- Second rise: Cover and let the filled buns rest for 20–30 minutes.
- Steam: Place the bao buns in a steamer, leaving space between them. Steam over medium heat for 12–15 minutes.
- Rest: Turn off the heat and leave the lid closed for another 3–5 minutes. This helps prevent the buns from collapsing.
- Serve: Open the bao and add cucumber, carrots, sesame seeds, and green onions. Serve with halal-friendly gochujang or spicy mayo if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 bao bun
- Calories: ~260 kcal
Keywords: halal bulgogi bao buns