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Bulgogi Pulled Beef Bao Buns

with Chips and Smashed Pickled Cucumber
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
611 kcal
Protein
: 
37.6g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Soya
  • Wheat
  • Cereals containing gluten
  • May contain traces of allergens
  • Celery
  • Almonds
  • Brazil nuts
  • Cashew nuts
  • Pecan Nuts
  • Peanut
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

280 grams

Slow Cooked Beef

1 unit(s)

Cucumber

(May contain traces of: Celery)

15 milliliter(s)

Rice Vinegar

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

100 grams

Bulgogi Sauce

(Contains: Soya)

6 unit(s)

Bao Buns

(Contains: Soya, Wheat, Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar for the Pickle

Energy (kJ)2556 kJ
Energy (kcal)611 kcal
Fat12.2 g
of which saturates2.2 g
Carbohydrate89 g
of which sugars25.1 g
Dietary Fibre7.3 g
Protein37.6 g
Salt1.5 g
Potassium1324 mg
Calcium50.8 mg
Iron2.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Knife
•Baking Dish
•Aluminum Foil
•Medium Bowl
•Plate

Instructions

1

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.

 

2

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.

3

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. 

4

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.

5

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.

6

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! 

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