Sunday, 27 March 2016

Bao with Bulgogi Rib Eye Steak and Kimchi

I know how to win my boys hearts... make a batch of fluffy bao, sear some steaks and cover the table with a bazillion topping options.  Not that they didn't already think I was the bees knees...

Bao with Bulgogi Rib Eye Steak and Kimchi
bao slightly adapted from here
Makes about 24 

For the Bao:
2 sachets dry yeast
80g caster sugar
350ml lukewarm water
45g lard, melted (or 3 tablespoons peanut oil)
600g "00" flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons sea salt flakes
1 tablespoon peanut oil, for smearing
1/4 teaspoon sesame oil, for smearing

For the Steak:
2 large rib eye steaks
1/4 cup light soy sauce
3 cloves garlic, crushed
2 teaspoons finely grated ginger
2 teaspoons caster sugar
4 spring onions, finely sliced

To Serve:
2/3 cup doenjang mixed with 1/3 cup gochujang and 2 tablespoons toasted sesame seeds
Mixed salad greens

Make the Bao:
Prepare your steamer and line the basket/s with strips of baking paper.  You want to make sure the steam can get into the steamer basket/s, so leave gaps between the strips.

Put the yeast, sugar and lukewarm water into the bowl of an electric mixer fitted with the dough hook and set aside for about 10 minutes to become foamy.

Add the lard, flour, baking powder, baking soda and salt to the yeast mixture in the mixing bowl. Mix on low for about 3 minutes.

Put the dough into a lightly oiled bowl, cover with plastic wrap and set aside to double in bulk, about 40 - 50 minutes.

Combine the peanut and sesame oils in a small bowl.

Divide the dough into 24 pieces.  Roll each portion into a ball.  Flatten the ball into an oval about 5mm thick, smear some of the oil mixture on the surface and fold the oval into a half-moon shape.  The oil in the centre helps the cooked bao pull apart easily. Place them in the steamer basket/s on the baking paper strips.  Repeat with the remaining dough.  Cover with a damp tea towel and leave to become puffy for about 20 - 30 minutes.

Bring the water in the steamer to boiling,  Place the steamer basket/s on top and steam the bao for 12 minutes. Serve immediately.

Make the Steak:
Put the soy, garlic, ginger, sugar and spring onions into a zip lock bag and add the steaks, massaging them to coat them entirely in the marinade.  Leave for at least 2 hoursin a cool spot (or overnight in the fridge).  Once ready to eat, heat a barbecue or grill pan to screaming hot and sear the steaks briefly on both sides.  Rest the steak for 10 minutes before carving.  Carve into thin strips.  Keep warm.

To Serve:
Pull the bao open at the fold, they will easily pull apart, and smear the top and bottom with the doenjang mixture.  Add some salad greens, top with slices of rare beef, anoint with kimchi and stuff the lot into your pie hole. Bliss.

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