Bulgogi bao

Serves 4 (makes 30 steamed buns) Starters and mains

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Method

To make the steamed buns:

30 baos may sound like a lot, but they will get eaten, and if not they freeze very well. Just defrost in the steamer when it’s time to eat.

In a food processor, mix together the yeast and water in the dough mixer bowl then add the flour, sugar, powdered milk, salt, bicarbonate of soda and baking powder. Start the mixer and add the butter, one dollop at a time until it’s all mixed in. Continue to run the machine on the lowest setting for about 10 minutes. You can also knead the dough by hand, but it will take about double the time. Cover with cling film and leave to rise for 1 1⁄4 hours.

Divide the dough into 30 pieces and shape into ping-pong sized balls. If the dough is too sticky you can sprinkle some flour over the worktop, but normally you won’t have to. Cover with a tea towel and leave to rise for another 30 minutes. Meanwhile, cut out 30 pieces of baking paper each measuring 5cm square.

Roll out the dough balls into small ovals, fold them in half and put them on a piece of baking paper. Leave to rise for another 30 minutes. Bring a large pan of water to the boil then fit a steamer on top (if you haven’t got one you can find cheap bamboo steamers in Asian food stores). Steam the buns in batches for about 10-15 minutes.

To serve, place the steamer on the table and let people assemble their own baos.

To make the bulgogi and garnishes:

To make the rib-eye easier to slice, put it in the freezer for 1 hour and then slice it as thinly as you possibly can against the meat grain, preferably about 3mm thick.

Start with the marinade. Mix together the garlic, spring onions, soy sauce, sugar, mirin, sesame oil, pepper and sesame seeds. Mix the meat together with the marinade and transfer to the fridge for 1 hour.

Meanwhile, quickly pickle the cucumber. Julien it nicely, leaving the watery bit in the centre; dissolve sugar and salt in water and vinegar and pour over.

Fry the kimchi in a little oil in a frying pan over a medium heat for about 5 minutes.

Hot and quick are the key things when frying bulgogi, so heat a cast-iron pan with a little oil to maximum temperature. Shake off the marinade as best as you can and place the meat in a single layer in the pan. Fry quickly in batches until it is beautifully caramelised and smells heavenly.

Assemble the bao by squirting the bread with ssamjang or sriracha sauce, add some kimchi, pickled cucumber and loads of bulgogi and garnish with extra sesame seeds.