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Pulled beef steamed buns with kimchi
Pulled beef steamed buns with kimchi
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Prep Time:
15 minutes
Cook Time:
160 minutes
Total Time:
175 minutes
Elevate dinner with tender pulled beef on fluffy steamed buns, topped with tangy kimchi for a unique twist.
Ingredients:
  • 18.40 gm vegetable oil
  • 1.5kg piece beef chuck
  • 4 eschalots, thinly sliced
  • 5 garlic cloves, crushed
  • 20.00 ml grated ginger
  • 59.40 gm brown sugar
  • 65.63 gm soy sauce
  • 24.40 gm fish sauce
  • 500.00 ml kimchi
  • 250.00 ml coriander sprigs
  • 750.00 ml flour
  • 30.00 gm caster sugar
  • 2 tsp instant dried yeast
  • 8.00 gm baking powder
  • 250.00 gm warm water
  • 20g butter, at room temperature
Instructions:
  • Preheat your oven to 180C (160C fan-forced).
  • In a large heavy-based ovenproof saucepan over medium-high heat, heat oil until shimmering. Sear beef for 10-12 minutes, turning occasionally, until evenly browned. Remove beef from pan and set aside.
  • Lower the heat to medium. Sauté eshalot, stirring occasionally, for 5 minutes until softened. Introduce garlic and ginger, cook while stirring for 1 minute until fragrant. Pour in soy sauce, sugar, and 1 cup of water. Place the beef back in the pan, turn to cover it in sauce. Let it come to a boil. Cover the pan and transfer it to the oven to braise for 2 hours until the beef is fork-tender.
  • Begin making the dough by combining flour, sugar, yeast, and baking powder in the bowl of an electric beater with a dough hook attachment. Mix until combined. Then, add water and butter and knead on medium speed for 3-4 minutes until a smooth dough forms. Cover the bowl with plastic wrap and let it rise in a warm, draft-free place for 1 hour or until it has tripled in size.
  • Cut thirty-two 12cm square pieces of baking paper.
  • Gently shape and divide dough, then cover with plastic wrap. Roll and cut into pieces. Shape each piece into an oval, fold, and place on baking paper squares to avoid sticking. Repeat with remaining dough.
  • Transfer the tender beef to a cutting board and expertly shred it using two forks.
  • While you wait, heat the cooking liquid until it reaches a boil. Allow it to simmer for 5 minutes, or until it reduces by half. Add fish sauce and place the beef back in the pan. Mix well to coat the beef. Cook over medium heat, stirring occasionally, until the sauce thickens.
  • Steam dough in batches over a bubbling saucepan for 15 minutes or until fluffy and white, ensuring there is enough space in the steamer for proper expansion.
  • When ready to serve, remove baking paper and stuff the steamed bread with flavorful kimchi, tender pulled beef, and fresh coriander. Enjoy promptly.

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