KOREAN MEAT BUNS RECIPES

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KOREAN BBQ BUNS RECIPE | COOKING LIGHT



Korean BBQ Buns Recipe | Cooking Light image

The traditional flavors of Korean bulgogi (barbecued beef) come together here in meatball form, thanks to soy sauce, brown sugar, toasted sesame oil, and garlic. Chinese steamed buns are an unexpected treat; they’re squishy, slightly chewy, and all-around wonderful. Look for the buns in the freezer section at Asian markets; aim for the folded buns, sometimes labeled lotus buns or Chinese hamburger buns. And if you can’t find them, you can stuff the meatballs into standard slider buns.

Provided by Ann Taylor Pittman

Total Time 35 minutes

Yield Serves 8 (serving size: 1 slider)

Number Of Ingredients 14

1/3 cup rice vinegar
1/3 cup water
3 tablespoons light brown sugar, divided
3/4 teaspoon crushed red pepper
3 garlic cloves, grated and divided
1 cup 1/8-in.-thick English cucumber slices
8 ounces 90% lean ground sirloin
1/4 cup whole-wheat panko
1 large egg white, beaten
2 tablespoons reduced-sodium soy sauce, divided
Cooking spray
2 teaspoons toasted sesame oil
8 frozen folded Chinese steamed buns
8 small red leaf lettuce leaves

Steps:

  • Bring vinegar, 1/3 cup water, 1 tablespoon brown sugar, pepper, and 2 garlic cloves to a boil in a saucepan over medium-high. Remove from heat; add cucumber slices. Cool to room temperature, stirring occasionally, about 30 minutes. Drain. Meanwhile, stir together sirloin, panko, egg white, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons brown sugar, and remaining grated garlic clove in a bowl until well blended. Shape mixture into 16 meatballs, a scant 1 tablespoon each. Heat a large skillet over medium. Coat pan with cooking spray. Add meatballs to pan; cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Move meatballs to side of skillet. Add oil, remaining 1 1/2 tablespoons brown sugar, and remaining 1 1/2 tablespoons soy sauce to center of skillet; cook until sugar dissolves and sauce is glazy, about 1 minute. Stir to coat meatballs. Layer 3 well-moistened paper towels on a microwave-safe plate. Place frozen buns on prepared plate; cover with 3 more well-moistened paper towels. Microwave at high until warmed, about 1 minute and 30 seconds, checking for doneness every 10 seconds after heating for 1 minute. Divide cucumber slices, lettuce leaves, and meatballs evenly among buns.

Nutrition Facts : Calories 157, CarbohydrateContent 19 g, FatContent 5 g, FiberContent 0.0 g, ProteinContent 10 g, SaturatedFatContent 1 g, SodiumContent 246 mg, SugarContent 5 g, UnsaturatedFatContent 3 g

KOREAN-SPICED BEEF AND CABBAGE ROLLS RECIPE | MYRECI…



Korean-Spiced Beef and Cabbage Rolls Recipe | MyReci… image

CATEGORY WINNERStarters and Beverages"I am originally from Nebraska; one of my favorite places to eat is a small chain of sandwich restaurants called Runza. They are famous for their pillowlike beef and cabbage sandwiches. Since my husband is Korean, I created these pairing the traditional filling ingredients and flavors from his culture. These make a great snack." —Mollie Lee, San Jose, California

Provided by Mollie Lee, San Jose, California

Yield 12 servings (serving size: 1 roll)

Number Of Ingredients 24

Filling:
½ cup chopped green onions
¼ cup low-sodium soy sauce
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
¼ teaspoon freshly ground black pepper
¼ teaspoon bottled ground fresh ginger
¼ teaspoon bottled minced garlic
? teaspoon ground red pepper
½ pound ground sirloin
Cooking spray
2 cups thinly sliced green cabbage
Dough:
4 cups all-purpose flour (about 18 ounces)
2 tablespoons baking powder
½ teaspoon salt
1?? cups water
¼ cup honey
2 tablespoons canola oil
1 tablespoon water
1 large egg white, lightly beaten
1 tablespoon sesame seeds

Steps:

  • Preheat oven to 375°.
  • To prepare filling, combine first 11 ingredients in a large bowl.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done, stirring occasionally. Stir in cabbage; cook 4 minutes or until cabbage is tender. Remove from heat; cool completely.
  • To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 cups water, honey, and canola oil, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.
  • Roll dough into a 16 x 12–inch rectangle (about 1/4-inch-thick) on a lightly floured surface. Cut dough into 12 (4-inch) squares. Working with 1 square at a time (cover remaining dough with a towel to prevent drying), spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Pinch 4 edges together to seal. Place rolls, seam side down, on a baking sheet lined with parchment paper. Combine 1 tablespoon water and egg white in a small bowl, stirring with a whisk. Lightly brush tops of dough with egg white mixture; sprinkle each with 1/4 teaspoon sesame seeds. Bake at 375° for 25 minutes or until rolls are lightly browned. Remove from baking sheet; cool on wire racks.

Nutrition Facts : Calories 247 calories, CarbohydrateContent 40.7 g, CholesterolContent 10 mg, FatContent 5.4 g, FiberContent 1.8 g, ProteinContent 9.1 g, SaturatedFatContent 0.8 g, SodiumContent 564 mg

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