Bulgoggi Beef Bao with Tangy Carrot and Peanuts

Peel carrot then julienne or grate. Finely slice spring onion.

Heat a pan over low heat, add the pulled beef and stir until piping hot. Add the Korean BBQ sauce and stir well to combine. Don't leave it unattended as the sauce will burn. You can pop it in a microwave safe bowl, cling wrap and microwave if preferred.

Dress the carrot with the sugar and rice vinegar.

Place bao buns on a microwave safe plate and cling wrap. Heat for 1-2 minutes (it will vary based on your microwave) until piping hot and soft.

Serve the bao with a smear of Japanese mayo inside then loaded with the beef, carrot, spring onion and chopped peanuts.

Peel carrot then julienne or grate. Finely slice spring onion.

Heat a pan over low heat, add the pulled beef and stir until piping hot. Add the Korean BBQ sauce and stir well to combine. Don't leave it unattended as the sauce will burn. You can pop it in a microwave safe bowl, cling wrap and microwave if preferred.

Dress the carrot with the sugar and rice vinegar.

Place bao buns on a microwave safe plate and cling wrap. Heat for 1-2 minutes (it will vary based on your microwave) until piping hot and soft.

Serve the bao with a smear of Japanese mayo inside then loaded with the beef, carrot, spring onion and chopped peanuts.

Peel carrot then julienne or grate. Finely slice spring onion.

Heat a pan over low heat, add the pulled beef and stir until piping hot. Add the Korean BBQ sauce and stir well to combine. Don't leave it unattended as the sauce will burn. You can pop it in a microwave safe bowl, cling wrap and microwave if preferred.

Dress the carrot with the sugar and rice vinegar.

Place bao buns on a microwave safe plate and cling wrap. Heat for 1-2 minutes (it will vary based on your microwave) until piping hot and soft.

Serve the bao with a smear of Japanese mayo inside then loaded with the beef, carrot, spring onion and chopped peanuts.

Peel carrot then julienne or grate. Finely slice spring onion.

Heat a pan over low heat, add the pulled beef and stir until piping hot. Add the Korean BBQ sauce and stir well to combine. Don't leave it unattended as the sauce will burn. You can pop it in a microwave safe bowl, cling wrap and microwave if preferred.

Dress the carrot with the sugar and rice vinegar.

Place bao buns on a microwave safe plate and cling wrap. Heat for 1-2 minutes (it will vary based on your microwave) until piping hot and soft.

Serve the bao with a smear of Japanese mayo inside then loaded with the beef, carrot, spring onion and chopped peanuts.

Peel carrot then julienne or grate. Finely slice spring onion.

Heat a pan over low heat, add the pulled beef and stir until piping hot. Add the Korean BBQ sauce and stir well to combine. Don't leave it unattended as the sauce will burn. You can pop it in a microwave safe bowl, cling wrap and microwave if preferred.

Dress the carrot with the sugar and rice vinegar.

Place bao buns on a microwave safe plate and cling wrap. Heat for 1-2 minutes (it will vary based on your microwave) until piping hot and soft.

Serve the bao with a smear of Japanese mayo inside then loaded with the beef, carrot, spring onion and chopped peanuts.

Peel carrot then julienne or grate. Finely slice spring onion.

Heat a pan over low heat, add the pulled beef and stir until piping hot. Add the Korean BBQ sauce and stir well to combine. Don't leave it unattended as the sauce will burn. You can pop it in a microwave safe bowl, cling wrap and microwave if preferred.

Dress the carrot with the sugar and rice vinegar.

Place bao buns on a microwave safe plate and cling wrap. Heat for 1-2 minutes (it will vary based on your microwave) until piping hot and soft.

Serve the bao with a smear of Japanese mayo inside then loaded with the beef, carrot, spring onion and chopped peanuts.