Korean Beef Burger Bao Buns

, from Issue #89. March, 2020
Photography by Josh Griggs.
Korean Beef Burger Bao Buns

If bao buns aren’t available, use slider buns instead. 



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


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