Bap Bo Beef Calves Recipe

Prep the beef

Trim any large pieces of fat from the beef calves and, if not already thinly sliced, freeze the roast for 30–45 minutes until slightly firm and slice across the grain into 2–3 mm thin slices. Place sliced beef in a large bowl.

Make the marinade

In a bowl combine soy sauce (6 tbs), mirin (2 tbs), sesame oil (2 tbs), sugar (2 tbs), minced garlic (4 cloves), grated ginger (1 tbs), and freshly ground black pepper (1 tsp). Whisk until sugar begins to dissolve. Add cornstarch (1 tbs) and mix until evenly distributed.

Pour the marinade over the sliced beef, toss thoroughly to coat every slice, then cover and refrigerate for at least 30 minutes and up to 4 hours. The cornstarch will help the sauce cling and produce a glossy finish when cooked.

Prepare vegetables

While the beef marinates, slice the onion thinly, julienne the carrot, slice mushrooms, thinly slice 2 additional garlic cloves, and cut scallions on a diagonal. Keep vegetables separate from the beef until ready to cook.

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tbs neutral oil. Add sliced onions and a pinch of salt and cook, stirring, for 3–4 minutes until softened and translucent. Push onions to the side of the pan.

Increase heat to high and add remaining 1 tbs neutral oil to the pan. Add the thinly sliced garlic and cook 20–30 seconds until fragrant but not browned.

Add the marinated beef in a single layer as much as the pan allows—work in 2 batches if necessary to avoid steaming. Sear without moving for 30–45 seconds, then stir and continue cooking for another 1–2 minutes until beef is mostly browned but still tender. Remove beef to a plate and keep warm.

If you cooked in batches, return all beef to the pan. Add sliced mushrooms and julienned carrot and cook 1–2 minutes to release moisture.

Make the sauce

Stir together stock (120 ml), oyster sauce (1 tbs), gochujang (1 tsp, optional), rice vinegar (1 tsp), and brown sugar (1 tbs). Pour into the pan with beef and vegetables. Bring to a quick simmer and scrape up any browned bits from the pan. Reduce heat to medium and simmer 1–2 minutes until sauce thickens and coats the beef. Taste and adjust: add more soy or a pinch of sugar as needed.

If you want a glossy finish, swirl in butter (1 tbs) off heat and mix until melted. Stir in sliced scallions and toasted sesame seeds (1 tbs).

Scoop steamed rice into bowls. Arrange a generous portion of the sauced beef (Bap Bo) over the rice. Garnish with remaining scallions, optional cilantro or microgreens, and an extra sprinkle of sesame seeds. Serve immediately.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or stock to loosen the sauce.