Fun fact: this idea was initially listed down in my private notes as possible items to sell. Yes, I have a Google Doc, Sheet and note for my potential businesses and their respective products because why not? I made these for the sake of future Kylie, so she will not be stressed once the time to begin her college thesis on possible business ventures comes. But since I decided to shift Sweetened Bakery into a recipe blog and have another thousand bullet points I can choose from on that list, I decided to share this concept with everyone!
We--yaya Yolly and I-- have made this ground beef bulgogi recipe a couple of times. We usually just pair it with rice, but I thought that placing it in a steamed bun would enhance the dish. My theory is, in fact, correct; placing ground beef bulgogi into a pillowy steamed bun is revolutionary. First of all, the plume of steam that comes out when you tear it open is simply magical. Then, the first bite when you sink your teeth into the airy bun is comparable to how I imagine the sensation of biting into a cloud would be like. Lastly, the umami beef makes a wonderful filling that keeps you satisfied until the next meal.
If you do not have enough time to prepare the dough for the steamed buns, the ground beef bulgogi can also be eaten alone or with another carb. As I have said, this can also be made into a rice bowl topping on days wherein you are craving Korean flavors but do not have ample time or the necessary specialty ingredients to recreate some of their more complex dishes. The elements of this recipe are most likely already available in your homes, and it simply requires you to throw everything in a pan, cook and voilà! Effortless bulgogi!
Recipe
Yields 4-6 servings or 20 buns
~ Ingredients ~
Ground Beef Bulgogi
1 pound ground beef
1 tablespoon vegetable oil
1 tablespoon sesame oil
3 cloves garlic, minced
1 teaspoon ginger, minced
1 ½ tablespoon honey
1 tablespoon brown sugar
¼ cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons water
Green onions
Dough for Steamed Buns
250 grams all-purpose flour
280 grams cake flour
1 tablespoon baking powder
2 teaspoons instant yeast
1 teaspoon salt
100 grams sugar
1 ¼ cups water
40 grams shortening
Extra flour
1 tablespoon oil (for coating the bowl)
Black sesame seeds, toasted
~ Procedure ~
Ground Beef Bulgogi Rice Bowl
In a pan, heat the vegetable and sesame oils.
Sauté the garlic and onions in the oil until golden.
Add in the ground beef and cook for a few minutes.
Mix the honey, brown sugar, soy sauce and rice wine vinegar with the beef.
Combine the cornstarch and water and add this mixture into the beef bulgogi.
Let it cook for another 2-3 minutes until the sauce has thickened.
Serve over rice, garnish with green onions and enjoy!
Plain Steamed Buns
In an electric mixer, combine all-purpose flour, cake flour, baking powder, instant yeast, salt and sugar.
Slowly add in the shortening and water.
Let this knead in the mixer for 5-10 minutes until a windowpane can be formed without the dough tearing.
Take the dough out of the mixer, knead it a little and form it into a ball.
Coat a bowl with oil and place the dough in it. Cover it with cloth or plastic wrap and let it rise for 1 hour.
Afterward, divide the dough into 20 balls. Each should weigh around 50 grams.
Place each bun on top of square parchment papers and let it rise for another 45 minutes.
Steam for 15 minutes and enjoy!
Ground beef Bulgogi Steamed Buns
After dividing the dough into 20, roll each ball into a circle.
Place 1½ tablespoons of cooked ground beef bulgogi onto the center of the dough.
Pinch the dough close and form into a perfect ball.
Place each bun on top of square parchment papers, sprinkle the top with sesame seeds and let it rise for another 45 minutes.
Steam for 15-20 minutes and enjoy!
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