We've put a Korean twist on the ever-popular slider buns with this recipe for steamed Chinese mantou rolls filled with barbecued beef, Korean chilli paste and pickled cucumber.
- ½ kiwifruit, peeled, chopped
- 1 garlic clove
- 2 tsp caster sugar
- ½ tsp sesame oil
- 2 spring onions
- 200 g frozen thinly sliced beef (see Note), defrosted or scotch fillet steak, thinly sliced
- 2 tbsp whole egg mayonnaise
- 2 tbsp gochujang (Korean chilli paste) (see Note), plus extra, to serve
- 1 tbsp vegetable oil
- 8 Chinese mantou (flower buns) (see Note), warmed
- 8 small lettuce leaves
- ½ small carrot, shredded
- 1 small Lebanese cucumber, seeded, thinly sliced
- 1 tbsp gochujang (Korean chilli paste) (see Note)
- 1 tsp sesame oil
- 1 tsp brown rice vinegar or white vinegar
- ½ tsp caster sugar
- ½ tsp soy sauce
- ½ tsp sesame seeds, toasted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
Using a mortar and pestle, grind kiwifruit and garlic to a paste, then combine with sugar, sesame oil and spring onions in a bowl. Add beef, cover and refrigerate for 1 hour.
Meanwhile, combine mayonnaise and gochujang in a small bowl and set aside.
To make pickled cucumber, combine all ingredients in a bowl and set aside.
Heat 2 tsp oil on a barbecue plate or heavy-based frying pan over high heat. Cook half the beef, turning halfway, for 2 minutes each side or until browned. Remove with a slotted spoon, discarding juices, and roughly chop. Repeat with remaining oil and beef.
Split mantou buns open and fill with lettuce, carrot, pickled cucumber, bulgogi beef and chilli mayonnaise. Serve immediately with extra gochujang.
• Frozen thinly sliced beef, gochujang and mantou buns are available from Korean and selected Asian food shops.
Photography by Brett Stevens.