Korean Beef Burger Bao Buns
Photography 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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.