Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 package of store-bought hoppang dough
Special equipment needed:
- Steamer basket
Step-by-step instructions:
1. In a large bowl, mix together the soy sauce, brown sugar, rice wine, sesame oil, garlic, ginger, black pepper, and red pepper flakes.
2. Add the sliced beef to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. While the beef is marinating, prepare the hoppang dough according to the package instructions.
4. Once the beef has marinated, heat a large skillet over high heat. Add the beef and cook until browned and cooked through, about 5-7 minutes.
5. Remove the beef from the skillet and set aside.
6. Roll out the hoppang dough into small circles, about 3-4 inches in diameter.
7. Place a spoonful of the cooked beef in the center of each dough circle.
8. Gather the edges of the dough together and pinch to seal, forming a ball.
9. Place the hoppang balls in a steamer basket and steam for 10-12 minutes, or until the dough is cooked through.
10. Serve hot.
- Time:
Preparation time: 40 minutes
- Cooking time: 15 minutes
Temperature:
- High heat for cooking the beef
- Steaming temperature for the hoppang dough
Serving size:
- Makes approximately 10-12 hoppang balls
Nutritional information:
- Calories: 200
- Fat: 7g
- Carbohydrates: 22g
- Protein: 13g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork
- Rice wine can be substituted with dry sherry or white wine
- Red pepper flakes can be substituted with gochujang (Korean chili paste)
Variations:
- Add sliced onions and bell peppers to the beef while cooking for added flavor and texture
- Use different types of meat or vegetables for the filling
Tips and tricks:
- Make sure to seal the hoppang dough tightly to prevent the filling from leaking out during steaming
- If the dough is too sticky, dust with flour before rolling out
- Serve with a side of kimchi for added flavor
Storage instructions:
- Store any leftover hoppang in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or steamer until heated through
Presentation ideas:
- Serve the hoppang on a platter with a side of dipping sauce
Garnishes:
- Garnish with sliced green onions or sesame seeds
Pairings:
- Serve with a side of rice and steamed vegetables
Suggested side dishes:
- Kimchi
- Steamed broccoli
- Stir-fried bok choy
Troubleshooting advice:
- If the hoppang dough is too dry, add a little bit of water to the dough mixture
- If the filling leaks out during steaming, make sure to seal the dough tightly
Food safety advice:
- Make sure to cook the beef to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Hoppang is a type of Korean steamed bun that is typically filled with meat or vegetables
Flavor profiles:
- Sweet and savory, with a hint of spice from the red pepper flakes
Serving suggestions:
- Serve as an appetizer or as a main dish
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean