Korean Beef Burger Bao Buns
Photography by Josh Griggs.

If bao buns aren’t available, use slider buns instead.
INGREDIENTS
Burgers
300 grams beef mince
¼ cup panko breadcrumbs
1 egg, lightly whisked
2 cloves garlic, crushed
2 tablespoons gochujang (Korean red pepper paste)
½ teaspoon sea salt
To finish
2 teaspoons each vegetable oil and sesame oil
1 tablespoon each brown sugar and soy sauce
To serve
6 bao buns, steamed and warm
mayo and chilli jam or sriracha chilli sauce
1 cup purchased coleslaw
coriander for garnishing
METHOD
Burgers: Mix all the ingredients together in a bowl then form into 18 balls and lightly flatten.
To finish: Heat a sauté pan with the vegetable oil over a medium-low heat. Add the meatballs and cook for 2 minutes each side until golden and cooked through. If the heat is too high, the burgers will quickly burn. Add the sesame oil, sugar and soy sauce to the pan; stir to dissolve the sugar, then let it bubble for about 1 minute to glaze the meatballs.
To serve: Spread the buns with mayo then fill with the coleslaw and meatballs. Top with chilli jam or chilli sauce and garnish with coriander. Makes 6 buns
latest issue:
Issue #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.