These spicy beef kimchi buns are a fusion of the classic Chinese Gua Bao pork bun and classic Korean flavors like kimchi and bulgogi beef. For such amazing morsels, you can easily use pre-chilled dough for the buns and quickly stir-fry the beef filling. These small buns may be smaller than the average burger, but they are full of flavor and spice. I would take these beef kimchi buns over a regular burger any day, so go ahead and try your hand at this recipe
Korean Beef Kimchi Buns
- Prep Time:30 mins
- Cook Time:20 mins
- Total Time:50 mins
- Servings:8
- Medium
- 1 lb beef ribeye sliced
- 5 tablespoons soy sauce
- 2 1/2 tablespoons white sugar
- 2 tablespoons sesame oil
- 1/2 teaspoon black pepper
- 2 tablespoons garlic powder
- 1 can Pillsbury biscuit dough
- Lettuce
- Kimchi
- Chopped green onion
- Sriracha
Ingredients
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Step 1
Add the soy sauce, sugar, sesame oil, black pepper, and garlic powder to the beef. Mix throughly and set aside to marinate.
#SpoonTip: Add some red pepper flakes for a spicy kick. -
Step 2
Open a can of Pillsbury biscuit dough. Flatten each piece to make it wider and fold each piece in half.
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Step 3
Place each biscuit on wax paper to avoid them sticking together, and steam for 20 minutes with a traditional steamer basket. Alternatively, place a strainer over a pot, fill with just enough water so that the water does not touch the strainer, then place the buns into the strainer. Bring the water to a boil and cover the pot to keep the steam in.
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Step 4
In the meantime, cook the beef on high heat in a skillet for 5-6 minutes or until cooked all the way through.
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Step 5
Open the buns and stack together the beef, lettuce, kimchi, and chopped onion. Enjoy!