Korean Bulgogi Beef Bao Buns Recipe

Ingredients

• 2 ¼ tsp instant yeast
• ¾ cup warm water (around 40°C)
• 2 tbsp sugar
• 2 ½ cups all-purpose flour (sifted)
• 2 tbsp vegetable oil (plus more for greasing)
• ½ tsp salt
• 1 tsp baking powder
• 500 g beef ribeye or sirloin (thinly sliced against the grain)
• 4 tbsp soy sauce (light, low-sodium)
• 2 tbsp brown sugar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 small Asian pear (grated, for tenderizing)
• ½ medium onion (grated)
• 3 garlic cloves (minced)
• 1 tbsp ginger (freshly grated)
• 1 tbsp rice vinegar
• 2 tbsp scallions (finely chopped)
• 1 tbsp toasted sesame seeds
• ½ cup pickled cucumbers (thinly sliced)
• 1 small carrot (julienned)
• 1 cup shredded lettuce or napa cabbage
• Fresh cilantro or perilla leaves (optional)
• 1 fresh red chili (sliced, optional for spice)