Bao Tacos Recipe
3 soft fluffy bao shells filled with spicy Korean Bulgogi style ribeye and Asian slaw
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Ingredients
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Bao Shells
Bulgogi Filling
Asian Slaw
Method
Bao Shells
- 1
Prepare Yeast
In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Make Dough
In a large mixing bowl, combine flour, baking powder, and salt. Add the yeast mixture and milk, and knead the dough until smooth and elastic, about 10 minutes.
- 3
Let Dough Rise
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
- 4
Shape Bao
Once risen, punch down the dough and divide it into 6 equal pieces. Shape each piece into a ball and flatten slightly.
- 5
Steam Bao
Place the bao in a steamer lined with parchment paper. Steam for about 10-12 minutes, until fluffy and cooked through.
Bulgogi Filling
- 6
Marinate Beef
In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang. Add the sliced ribeye and marinate for at least 30 minutes.
- 7
Cook Bulgogi
In a skillet over high heat, add the marinated ribeye and cook for about 5-7 minutes until the beef is cooked through and slightly caramelized. Stir in chopped green onions and sprinkle with black sesame seeds.
Asian Slaw
- 8
Combine Slaw Ingredients
In a mixing bowl, combine shredded cabbage, grated carrot, and chopped cilantro.
- 9
Make Dressing
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, and season with salt and pepper.
- 10
Mix Slaw
Pour the dressing over the slaw mixture and toss until well combined.