Past Recipes
Beef Bulgogi Buns

Beef Bulgogi Buns with Kimchi Slaw and Cheesy Corn

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This Asian mashup combines the flavors of Korean bulgogi with traditional Chinese steamed buns. We use ground beef for a super-quick cook time and pack it with a garlic-miso bulgogi spice mix, then stuff it into soft, pillowy buns. It’s topped with a crunchy, sweet-and-sour kimchi slaw and served with cheesy corn—a Korean BBQ favorite!

  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

  • Calories 960
  • Protein 46g
  • Total Carb 76g
  • Total Fat 50g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ears corns
    • 2
    • ears corns
  • Persian cucumber
    • 1
    • Persian cucumber
  • scallion
    • 1
    • scallion
  • kimchi
    • 1/4 cup
    • kimchi
  • shredded carrots
    • 1/4 cup
    • shredded carrots
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • ground beef
    • 12 ounces
    • ground beef
  • bulgogi spice mix
    • 1 teaspoon
    • bulgogi spice mix
  • steamed buns
    • 1 package
    • steamed buns
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • aluminum foil


Soy, Crustacean Shellfish, Milk, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 350°F. Rinse all produce. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Thinly slice cucumber crosswise into rounds. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Pour off any juices from kimchi to drain, then finely chop.

  2. Make kimchi slaw

    Make kimchi slaw

    In a medium bowl, toss together carrots, cucumber, kimchi, rice wine vinegar, ½ tablespoon canola oil, and ⅛ teaspoon salt to combine. Set aside to pickle until Step 6.

  3. Cook beef bulgogi

    Cook beef bulgogi

    Pat beef dry with paper towel. Heat ½ tablespoon canola oil in a medium pan over medium-high heat. When oil is shimmering, add bulgogi spice mix, beef, scallion whites and light greens, ½ teaspoon salt, and pepper as desired. Cook, breaking up, until browned, about 5 minutes. Using a slotted spoon, transfer to a plate, then cover with foil to keep warm. Wipe pan clean and reserve, off heat, for Step 5.

  4. Warm buns

    Warm buns

    While beef cooks, place 6 buns on a large piece of foil and loosely wrap to create a pouch. Save remaining buns for another recipe (we like stuffing them with scrambled eggs and scallion). Place in oven to warm through, 6-8 minutes.

  5. Make cheesy corn

    Make cheesy corn

    While buns warm, return pan from beef to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add corn and cook, stirring occasionally, until warmed through and bright yellow, 3 minutes. Remove pan from heat and stir in mozzarella, scallion dark greens, ¼ teaspoon salt, and pepper as desired until cheese melts and coats corn.

  6. Plate beef bulgogi buns

    Plate beef bulgogi buns

    Drizzle pickling liquid from kimchi slaw over bulgogi beef (using a spoon to hold kimchi slaw back) and stir to combine, leaving slaw in bowl. Divide buns between serving plates. Spoon bulgogi beef into buns and top with kimchi slaw. Serve cheesy corn alongside. Enjoy!

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