Korean Beef Bao with Black Bean Mayo & Bok Choy Salad

Korean Beef Bao

with Black Bean Mayo & Bok Choy Salad

40 MIN
3 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
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!

Tips from Home Chefs

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:
Browse Steps
1 of 6