Korean Beef Bao with Black Bean Mayo & Bok Choy Salad

Korean Beef Bao

with Black Bean Mayo & Bok Choy Salad

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    3 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving

This recipe combines classic Korean flavors with an East Asian comfort food favorite: bao, or steamed, filled buns. (Chefs, steam your buns in batches to ensure soft, pillowy texture.) Ours feature beef patties packed with the flavors of ginger, scallions, and gochujang, a go-to Korean hot chile paste. Crisp cucumber creates refreshing contrast, while creamy mayonnaise mixed with black bean sauce (a popular Chinese condiment made from black soybeans) ties it all together.

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Prepare the ingredients & make the black bean mayo:
1 Prepare the ingredients & make the black bean mayo:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; thinly slice the leaves and stems. Roughly chop the cashews. Thinly slice the cucumber into rounds; place in a bowl and season with salt and pepper. In a bowl, combine the mayonnaise and black bean sauce. Season with salt and pepper to taste.

Form the patties:
2 Form the patties:

In a medium bowl, combine the ground beef, ginger, white bottoms of the scallions, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into six ¼-inch-thick patties. Transfer to a plate.

Steam the buns:
3 Steam the buns:

Rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes per batch, or until softened and puffy. Carefully transfer the steamed buns to a clean, dry work surface.

Cook the patties:
4 Cook the patties:

While the buns steam, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 1 to 2 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place.

Make the salad:
5 Make the salad:

In a large bowl, combine the bok choy, cashews, sesame oil, and vinegar. Toss to thoroughly combine; season with salt and pepper to taste.

Assemble the buns & plate your dish:
6 Assemble the buns & plate your dish:

Gently open each steamed bun; evenly spread with a thin layer of the black bean mayonnaise. Divide the seasoned cucumber (you may have extra), cooked patties, and green tops of the scallions among the buns. Divide 2/3 of the assembled buns and salad between 2 dishes (you will have extra buns and salad). Enjoy!

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1 Prepare the ingredients & make the black bean mayo:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; thinly slice the leaves and stems. Roughly chop the cashews. Thinly slice the cucumber into rounds; place in a bowl and season with salt and pepper. In a bowl, combine the mayonnaise and black bean sauce. Season with salt and pepper to taste.

2 Form the patties:

In a medium bowl, combine the ground beef, ginger, white bottoms of the scallions, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into six ¼-inch-thick patties. Transfer to a plate.

Form the patties:
Steam the buns:
3 Steam the buns:

Rest a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes per batch, or until softened and puffy. Carefully transfer the steamed buns to a clean, dry work surface.

4 Cook the patties:

While the buns steam, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 1 to 2 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place.

Cook the patties:
Make the salad:
5 Make the salad:

In a large bowl, combine the bok choy, cashews, sesame oil, and vinegar. Toss to thoroughly combine; season with salt and pepper to taste.

6 Assemble the buns & plate your dish:

Gently open each steamed bun; evenly spread with a thin layer of the black bean mayonnaise. Divide the seasoned cucumber (you may have extra), cooked patties, and green tops of the scallions among the buns. Divide 2/3 of the assembled buns and salad between 2 dishes (you will have extra buns and salad). Enjoy!

Assemble the buns & plate your dish: