Sweet and Spicy Korean Beef with Bao Bun

Korean Beef with Bao Bun that is sweet and spicy with homemade coleslaw to fill into Bao Bun. So easy to make thanks to a friend who taught me how to make this recipe.

With the help of an Asian Market close by, I have explored a whole new way of putting flavors together with the help of the market owner on what to buy.

I have been cooking a meal once a week like we are going out for dinner, I even have the kitchen table set up like a little French bistro to give us the feeling of going out to dinner.

As Covid has become part of our lives and with so much going on in the world without travel, I am bringing different meals from different countries to my kitchen.
Now that we are all cooking more at home. I decided to share more of my international recipes to make Jeff and I feel like we are traveling in a culinary trip.

Here is one of my favorite lunches that can be cooked up on any Sunday afternoon for a get-together.

Where to buy Bao Buns?

Most Asian supermarkets will carry them. I have always been able to find an Asian market close by no matter how small the town I lived in was and let's not forget there is always >> Amazon.

Here is a list of products that I used for this recipe that can also be found on Amazon or the grocery store for spicing up beef and barbecue.

• Yings Sauce Yum Yum, 12 oz
• CJ Korean BBQ Sauce, Kalbi, 29.63-Ounce Bottle
• Huy Fong Foods Sriracha Chili Sauce, 17 oz
• Japanese Peanuts (4 Pound Bag) from Green Bulk

Step by Step -  Korean Beef with Bao Bun

MEAT

1. Add the spices and marinate to the meat, let it sit overnight in a bowl all covered in the refrigerator.
2. Slice meat in thin slices.
3. Add a little olive oil and heat the pan, when hot sear the meat until crispy and brown.
4. Steam the boa buns at package directions

ASSEMBLE SANDWICH

1. Open the middle of the bun and add the sliced meat.
2. Add some sliced cabbage.
3. Add chopped cilantro on tip.
4. Add the crushed dried peanuts,
5. Add the sesame seeds.

Sauce Topping

1. Pour some Sriracha Hot Sauce on top
2. Pour some YUM YUM Sauce on top.
3. Add a twist of lime on top. Done!

Variations

These are some of the variations that I have tried:

• Chicken
• pork
• shrimp
• jackfruit - Vegan  

Ways to Serve

My favorite is my homemade Asian Coleslaw and potato chips. My husband on the other hand always wants a little white rice to go with his Korean Beef with Bao Bun.

Tip

You can always barbecue the beef and slice after it is cooked. Slice the meat as thin as possible.

More Asian Recipes 

• Low-Carb Teriyaki Beef Dinner
• Green Curry Thai Recipe
• Vegan Indian Rice
• Thai Ribs In The Oven Recipe

I hope you love this recipe as much as I enjoy eating it. See ya next time on Lizzy Loves Food in search for the perfect bite!

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Korean Beef with Bao Bun

Lizzy Cascalheira

Easy to make Korean Beef with Bao Bun are sweet and spicy with homemade coleslaw to top. A perfect treat for a weekend lunch while enjoying a Netflix marathon.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 1 day d

Cook Time 20 minutes mins

Course Lunch

Cuisine Asian

Servings 3

Calories 258 kcal

Ingredients

  

1x2x3x

• 1 pound beef steak
• 6 Bao buns
• ¼ cup CJ Korean BBQ Sauce Kalbi, 29.63-Ounce Bottle for Ribs (1)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp of hot pepper flakes
• ½ cup red cabbage chopped
• ½ cup cilantro chopped
• ¼ peanuts chopped
• 1 lime sliced
• Salt and Pepper as desired

Instructions

 

Prepare Meat

• Add the spices and marinate to the meat, let it sit overnight in a bowl all covered in the refrigerator.
• Slice meat in thin slices.
• Add a little olive oil and heat the pan, when hot sear the meat until crispy and brown.
• Steam the boa buns at package directions

Assemble Sandwich

• Open the middle of the bun and add the sliced meat.
• Add some sliced cabbage.
• Add chopped cilantro on tip.
• Add the crushed dried peanuts,
• Add the sesame seeds.

Sauce Topping

• Pour some Sriracha Hot Sauce on top
• Pour some YUM YUM Sauce on top.
• Add a twist of lime on top. Done!

Notes

Slice the meat thin as possible. A little trick I learned was to let it be defrost for a little so as to slice the meat thin while it's still cold. It makes it easier to do so and just shaves off.

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Nutrition

Serving: 3gCalories: 258kcalCarbohydrates: 47gProtein: 9gFat: 4gSaturated Fat: 2gCholesterol: 20mgSodium: 566mgPotassium: 456mgFiber: 3gSugar: 18gVitamin A: 1803IUVitamin C: 36mgCalcium: 29mgIron: 1mg

Tried this recipe?Let us know how it was!