Korean Buns

I posted a recipe for Korean hamburger patties back in 2012. This is one of my favorite recipes and I make it on a regular basis.  This post is a description of how my mom originally made the dish using the ground meat mixture on hot dog buns.  I always requested these Korean buns when my girlfriends came over for a slumber party (back in the day).  These are so easy to make and very tasty.

You can make the meat mixture earlier in the day and store it in your refrigerator until you are ready to prepare the buns.  The few ingredients for this recipe all have that umami flavor that makes this simple meal so good.

I used 5 hotdog buns that I split, making 10 Korean buns.  The meat mixture is spread thinly over each bun and broiled quickly.  I used the remainder of the meat for slider patties for another meal.  If you are making the buns for a crowd you can use 10-12 buns instead of 5.

Serve the buns with a crispy salad and you’re all set.  If you want a little kick, drizzle a bit of sriracha on each bun.

Korean Buns

 

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Author: Kiyo Miller

Serves: 10 split buns

Ingredients

• 5 hot dog buns, split (depending on how many people you are serving, use up to 12 buns making 24 split buns)
• 1 pound lean ground beef (I use ground sirloin)
• 1 tablespoon finely chopped onion
• 3 tablespoons finely chopped green onion
• 1 medium clove garlic, minced
• 1 teaspoon sesame oil
• 4 tablespoons soy sauce (Kikkoman recommended)
• 1 heaping teaspoon sugar
• 1 large egg
• To garnish: Roasted sesame seeds and thinly sliced green onions

Preparation

1. Place oven rack on the second position from the top, about 6 inches away from the element. Preheat broiler on high. Line a large sheet pan (jelly roll pan works great) with foil for easy clean up.
2. In a large bowl, gently break up the ground beef with two forks or your fingertips. Add onion, green onion, garlic, sesame oil, soy sauce, sugar and egg. Mix gently to combine ingredients.
3. Spread a thin layer of the meat mixture on each split bun, covering as much of the edge of each bun as possible.
4. Place pan under the broiler and broil for a few minutes until the meat is cooked and the buns are nicely browned on the edges. The buns are best served right away but leftovers can be reheated in a toaster oven.

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