Bulgogi Pulled Beef Bao Buns
with Chips and Smashed Pickled Cucumber
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
280 grams
Slow Cooked Beef
1 unit(s)
Cucumber
(May contain Celery)
15 milliliter(s)
Rice Vinegar
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
100 grams
Bulgogi Sauce
(Contains Soya)
1 pack(s)
Bao Buns
(Contains Soya, Cereals containing gluten)
Not included in your delivery
1 tsp
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins.
Turn halfway through.
Meanwhile, remove the beef from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
Roast on the middle shelf for 25-30 mins.
While everything is cooking, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
Add the cucumber to a medium-sized bowl with the rice vinegar, sugar for the pickle (see pantry for amount) and half the sesame seeds.
Season with salt, toss to combine and set aside for later.
When the beef has finished cooking, remove from the oven, then discard the foil and any cooking juices.
Use two forks to shred the beef as finely as you can. Stir through the bulgogi sauce and remaining sesame seeds until the beef is well coated.
IMPORTANT: Ensure the beef is piping hot throughout.
If you have a microwave, place the bao buns on a plate and microwave, 750W: 1 min 30 secs / 900W: 1 min.
If you don't have a microwave, place the bao buns onto a baking tray. Bake on the middle shelf until warm and fluffy, 2-3 mins.
Share the bao buns between your serving plates and fill them with the bulgogi beef. Top with a spoonful of smashed cucumber.
Serve with your chips and remaining smashed cucumber alongside.
Enjoy!
