B.y.o. Steam Buns Recipe

Prepare marinade

Mince garlic and grate or finely mince ginger. In a bowl combine soy sauce, mirin, sesame oil, minced garlic, grated ginger, brown sugar and black pepper. Stir until sugar dissolves.

Marinate beef

Trim excess fat from teres major and pat dry. Place beef in a resealable bag or shallow dish and pour marinade over. Massage to coat thoroughly. Refrigerate 30–60 minutes (or up to 4 hours) to allow flavor to penetrate.

Preheat and oil grill

Heat a grill or heavy cast-iron skillet to medium-high (about 425°F / 220°C). Lightly oil grates or pan with vegetable oil to prevent sticking.

Grill and rest

Remove beef from marinade and shake off excess. Grill teres major 3–5 minutes per side depending on thickness for medium-rare to medium (internal 125–135°F / 52–57°C). Transfer to a cutting board and let rest 8–10 minutes before slicing thinly across the grain into 1/8–1/4 inch slices.

Whisk together doenjang, gochujang, honey or brown sugar, sesame oil, rice vinegar and water in a small bowl until smooth. Taste and adjust sweetness or heat: add more honey to sweeten or more gochujang to increase heat. Reserve 1–2 teaspoons for finishing each bun and keep remaining glaze warm or at room temperature.

Brush glaze on beef: in the last 30–60 seconds of grilling, brush a light coat of glaze onto the beef to develop a glossy, flavorful surface. After resting and slicing, toss slices lightly in remaining glaze to keep them moist and flavorful.

Quick kimchi (same-day house style): In a bowl toss shredded napa cabbage with kosher salt; let sit 10 minutes to soften, then rinse briefly and squeeze out excess liquid. Add gochugaru, minced garlic, sliced green onion, fish sauce and sugar. Mix thoroughly and taste; adjust salt or chile. This quick kimchi is ready to serve immediately but benefits from 30 minutes to meld flavors.

Combine rice vinegar, water, sugar and salt in a microwave-safe jar or small saucepan. Warm briefly until sugar dissolves (about 20–30 seconds in microwave or 1–2 minutes on stove). Pour over julienned daikon in a jar or bowl, press to submerge, and let cool to room temperature. Refrigerate 10–30 minutes; pickles are ready same day.

Steam buns: If using frozen buns, thaw according to package then steam in a bamboo steamer or metal steamer over simmering water for 6–8 minutes until warm and pillowy. For fresh buns, steam 3–4 minutes. Keep buns covered with a clean towel to stay warm.

Assemble B.Y.O. steam buns: Open a warm bun pocket. Spread about 1/4 to 1/2 teaspoon of ssamjang glaze on the bottom half. Layer 2–3 slices of sliced teres major (or enough to lightly mound), a spoonful (about 1 tablespoon) of house kimchi, 1–2 tablespoons pickled daikon, a few cucumber slices, some scallion julienne and a couple cilantro leaves. Sprinkle with toasted sesame seeds. Repeat to make remaining buns.

Serve: Arrange buns on a platter with lime wedges and extra glaze on the side. Encourage diners to add more glaze or kimchi to taste.

Optional — quick pan-sear for crisp edges: If you prefer some char on the meat after slicing, heat a skillet over high heat, add a teaspoon of oil and quick-sear slices 20–30 seconds per side, then toss with glaze before placing in buns.