Korean style beef bao buns

Looking for the best Korean beef bao buns recipe? These soft and fluffy steamed buns are filled with tender, flavour-packed New Zealand beef, fresh vegetables, and a savoury Korean-style sauce. Whether you're making them for a fun dinner, a party snack, or a weekend treat, this recipe delivers the perfect balance of sweet, spicy, and umami flavours. Easy to prepare and great for sharing, these homemade bao buns will quickly become a favourite.

Ingredients

Slow-cooked beef

1.3-1.5kg of ANZCO Foods oyster blade beef
2 Tbsp toasted sesame oil
1 Tbsp vegetable oil
½ cup flour
1 brown onion, roughly chopped
3 large garlic cloves, pasted
1Tbsp grated ginger
250ml beef stock
¼ cup soy sauce
1 Tbsp tomato paste
1 tsp sweet paprika
½ cup brown sugar (or honey)
3 Tbsp gochujang paste
1 cup cloudy apple juice
2 Tbsp rice wine vinegar
Salt, white and black pepper

Bao Buns

12-24 Bao buns
Hoisin sauce
Coriander, picked into sprigs
Sliced carrot
Cucumber sticks
Lime mayonnaise (see recipe right)
Chopped roasted peanuts
Black sesame seeds

Serves 4-6

Method

1. Preparation of the ANZCO Foods oyster blade beef

Preheat oven to 160°C. Cut oyster blade into generous sized cubes. Season, and coat in flour. Shake off excess flour, heat oil in a heavy bottomed pan and brown the oyster blade in batches until it is browned all over.

2. Slow cooking the ANZCO Foods oyster blade beef

In a Dutch oven or large pan, gently cook onion, garlic and ginger using 1Tbsp sesame oil and 1Tbsp vegetable oil.
Once sweated, add gochujang paste, tomato paste and sugar, cook for 1 minute. Add soy sauce, and vinegar and cook for a further minute before adding the apple juice and beef stock.
Stir thoroughly to combine and add the seared beef to the broth.
Place in the oven tightly covered for 3 hours. Once cooled, remove the beef and either slice or “pull” depending on your preference.
Strain the sauce into a saucepan and reduce over a rolling heat until halved.
Use this to glaze the beef before placing in the bao buns.

3. Assembling the bao buns

Steam the bao in a lined steamer for 3 minutes and assemble. Starting with hoisin, your choice of vegetables, beef then the mayonnaise, nuts, herbs and optional chilli.

4. Lime Mayonnaise

2 Egg yolks
1 Lime, juice and zest
1 cup vegetable oil
Salt
Whisk egg yolks and lime together.
Using a jug gently pour the oil slowly into the egg yolks, whisking continuously. Season with salt. If the mayonnaise is too thick, whisk in a couple of teaspoons of boiling water to thin it out.

5. Plate and enjoy.

Frequently Asked Questions (FAQs)

1. What are bao buns?

Bao buns are soft, fluffy steamed buns that originate from Chinese cuisine but are popular in many Asian-inspired dishes. They are often filled with meats, vegetables, and sauces for a savoury and slightly sweet bite.

2. What cut of beef is best for bao buns?

The best cuts of beef for bao buns are those that become tender when slow-cooked, such as beef brisket, chuck, or short ribs. These cuts absorb marinades well and develop rich flavours, making them perfect for bao fillings.

3. Can I make bao buns ahead of time?

Yes, you can make bao buns ahead of time. The buns can be steamed, cooled, and stored in an airtight container for up to two days. Reheat by steaming for a few minutes before serving. The beef filling can also be prepared in advance and refrigerated for up to three days.

4. How do I make bao buns without a bamboo steamer?

If you don’t have a bamboo steamer, you can use a metal steamer basket, a colander placed over a pot of simmering water, or an electric steamer. Make sure the buns don’t touch the water to maintain their soft, fluffy texture.

5. What toppings go well with Korean beef bao buns?

Popular toppings for Korean beef bao buns include fresh cucumber, pickled radish, shredded cabbage, spring onions, coriander, sesame seeds, and a drizzle of spicy mayo or hoisin sauce. These toppings add crunch and enhance the sweet and savoury beef flavour.

Looking for other delicious beef recipes?

Try our Beef carpaccio with mushroom, pear & watercress or Beef steak taco bowl.