Name: Pulled Beef Steamed Buns With Kimchi Recipe
Total time: 175 min
Yield: 8
Cuisine: Korean

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

For dinner with a difference, serve tender pulled beef on fluffy homemade steamed buns, then give it extra tang with a dollop of kimchi. 

How to make Pulled Beef Steamed Buns With Kimchi Recipe

Lucy Nunes

Crawler

Korean

<p>For dinner with a difference, serve tender pulled beef on fluffy homemade steamed buns, then give it extra tang with a dollop of kimchi. </p>

Non Vegetarian

Vegetable Oil

Piece beef chuck

Eschalots,  thinly sliced

Garlic Cloves,  Crushed

Grated ginger

Brown sugar

Soy sauce

Fish sauce

Kimchi

Coriander sprigs

Flour

Caster sugar

Instant dried yeast

Baking powder

Warm water

step 1

Heat oil in a large heavy-based ovenproof saucepan over medium-high heat. Cook beef for 10-12 minutes or until well browned all over. Set aside.

step 2

Reduce heat to medium. Cook eshalot, stirring, for 5 minutes or until softened. Add garlic and ginger and cook, stirring, for 1 minute or until fragrant. Add soy, sugar and 1 cup water. Return beef to pan and turn to coat. Bring to the boil. Cover and cook, in oven for 2 hours or until very tender.

step 3

Meanwhile, make dough. Place flour, sugar, yeast and baking powder in bowl of an electric beater fitted with a dough hook. Knead to combine. Add water and butter and knead on medium speed for 3-4 minutes or until a smooth dough. Cover bowl with plastic wrap. Stand in a warm, draught-free place for 1 hour or until tripled in size.

step 4

Cut thirty two 12cm square pieces of baking paper.

step 5

Punch dough back with fist. Turn onto a lightly floured surface. Cover dough with plastic wrap when not working with it. Divide dough into 2 batches. Roll each batch into a log. Cut each log into 8 pieces (keep dough covered with plastic wrap). Working 1 at a time, shape a piece of dough into a ball. Roll into a 14cm x 10cm oval. Fold in half, placing a square of baking paper in the centre to avoid the dough sticking. Place on another square of baking paper. Set aside covered with plastic wrap and repeat with remaining dough and paper.

step 6

Transfer beef to a board. Shred meat using 2 forks.

step 7

Meanwhile, bring cooking liquid to the boil. Simmer for 5 minutes or until reduced by half. Stir in fish sauce and return beef to pan. Toss to coat. Cook over medium heat, stirring, or until sauce thickens.

step 8

Steam dough in batches over a saucepan of boiling water for 15 minutes or until white and puffed (dont overcrowd dough in steamer).

step 9

To serve, discard baking paper and fill steamed bread with kimchi, pulled beef and coriander. Serve immediately.

step 10

Taste