Bulgogi Beef Bao

{Serves 5 (2 pieces each)} 

Prep Time: 5 mins
Marinating: At least 30 minutes
Cooking Time: 10-15 mins

 
                    

Ingredients

1 pack of Lotus Leaf Buns 300g (10pcs)
250g Hakka Wok Style Beef (defrosted)
50g Hakka Fresh Singapore noodles
10g Hakka skinless ginger (defrosted & grated)
Store bought Bulgogi Sauce (amount depends on brand. Follow instructions off bottle)
Coriander (garnish)
Kimchi (optional)
Vegetable Oil





 

Method

1. Marinate Hakka Wok style beef with ginger and bulgogi sauce. Refrigerate and let marinate for at least 30 minutes.
2. Heat 2 tbsp of oil in a wok and stir fry beef for about 1 minute on medium heat.
3. Deep fry Singapore noodles till golden and crispy. Drain on paper towel.
4. For the Lotus leaf buns, arrange on a plate and steam for 10 minutes, or microwave on high for 1 minute.
5. Fill Lotus leaf bun with beef, topped with crispy noodles and a sprig of coriander. Serve hot.