Ingredients
Beef
1.25 pounds ground beef
1 small onion diced
1 jalapeno diced
pinch of salt
3 cloves garlic
2 tablespoons grated ginger
2 tablespoons sesame oil
1/4 cup ketchup
2 tablespoons mustard
1/4 cup honey
2 tablespoons gochujang
1 tablespoon Korean black bean paste
1/4 cup rice wine vinegar
2 tablespoons worcestershire
1 tablespoon gochugaru
8 lotus leaf bao buns
Cucumbers
1 english cucumber sliced thin
2 tablespoons honey
2 tablespoons rice wine vinegar
1 tablespoon gochugaru
1/2 teaspoon salt or to taste
Slaw
3 cups slaw mix green and purple cabbage and carrot
2 tablespoons mayo
1 tablespoon sesame oil
1/2 teaspoon salt or to taste
1 tablespoon sesame seeds
Directions
1
Bring a pan to high heat with a little oil. Add the beef, onion, and jalapeno and stir to combine. Cook until the beef is cooked through and lightly browned.
2
Add in the garlic, ginger, and sesame oil and cook for 2 minutes.
3
Turn heat to low and add in all the remaining beef ingredients except for the buns. Simmer on low for about 20 minutes. Add a splash of water if needed if it gets too dry.
4
Mix all the cucumber ingredients in a bowl and set aside.
5
Mix all the slaw ingredients in a bowl and set aside.
6
Steam or warm the buns according to the package instructions.
7
Serve the buns and top with cucumber, beef, and slaw.