Quick Sticky Short Rib Bao Buns Recipe: A Spicy Soy & Ginger Delight

Succulent short ribs marinated in a sticky, spicy soy and ginger sauce promise a flavor explosion that will make your taste buds dance.

Tender meat melts effortlessly between soft, pillowy bao bun surfaces.

Korean culinary traditions blend with modern street food techniques in this irresistible dish.

Layers of complexity emerge from each carefully crafted bite.

Fragrant ginger and umami-rich soy create a symphony of savory notes that sing across your palate.

Unexpected combinations elevate this recipe from simple meal to culinary adventure.

Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns: Bold Flavor Bites

• Create Irresistible Comfort: These short rib bao buns deliver mouthwatering Asian-inspired flavors that transform a classic dish into an extraordinary culinary experience.
• Master Complex Techniques Easily: The recipe breaks down intricate cooking steps into simple, approachable instructions that make gourmet cooking accessible for home chefs of all skill levels.
• Customize Your Flavor Adventure: Flexible ingredients allow personal tweaks, letting you adjust spice levels and slaw components to match your taste preferences and dietary needs.
• Crowd-Pleasing Showstopper: Perfect for dinner parties, family gatherings, or weekend cooking projects where you want to impress guests with restaurant-quality results right from your kitchen.

Ingredients For Sticky Soy & Ginger Bao Buns

• Boneless Short Ribs: Tender meat that becomes melt-in-your-mouth delicious after long braising.
• Bao Buns: Soft, pillowy steamed bread that serves as the perfect vessel for the meat.

• Olive Oil: Helps brown the meat and create a flavorful base.
• Green Onions: Adds fresh, sharp flavor to the braising liquid.

• Soy Sauce, Ginger, Other Marinade Spices: Provides deep, sticky, and spicy flavor profile to the meat.

• Slaw Vegetables, Vinegar, Seasoning: Creates a crisp, tangy counterpoint to the rich meat.

Method For Making Sticky, Spicy Short Rib Bao Buns

Step 1: Prepare Meat for Searing

Heat a heavy-bottom pan over medium-high heat.

Brown the boneless short ribs in olive oil, creating a delicious golden crust.

Focus on developing rich, caramelized exterior without cooking the meat completely through.

Step 2: Create Flavor-Packed Marinade

• Soy sauce
• Fresh ginger
• Garlic
• Brown sugar
• Rice vinegar
• Sesame oil

Whisk together until ingredients are fully incorporated.

Step 3: Braise the Meat

Pour marinade over seared short ribs.

Scatter chopped green onions across the top.

Cover with lid and transfer to preheated oven at 325 degrees.

Slow cook for 2.5-3 hours until meat becomes incredibly tender.

Step 4: Craft Zesty Slaw

• Shredded cabbage
• Carrots
• Cilantro
• Rice vinegar
• Lime juice

Toss until vegetables are evenly coated and flavors meld together.

Step 5: Steam Fluffy Bao Buns

Fill large skillet with 2 inches of water.

Place bamboo steamer on top and bring to boil.

Arrange bao buns on parchment paper inside steamer.

Steam for 8-10 minutes until pillowy and soft.

Step 6: Assemble and Serve

Shred the braised short ribs using two forks.

Gently place meat inside warm bao buns.

Top with prepared slaw.

Serve immediately and enjoy the burst of flavors.

Secrets To Juicy And Flavorful Bao Buns

• Select well-marbled boneless short ribs for maximum tenderness and rich flavor that melts in your mouth.
• Achieve a deep golden crust by using high heat and avoiding overcrowding the pan, which helps develop incredible caramelization.
• Keep the lid on during slow cooking to trap steam and ensure the meat remains incredibly juicy and fork-tender.
• Make the slaw earlier to let flavors meld together, allowing the ingredients to marinate and develop a more complex taste profile.
• Watch steaming time carefully, removing buns immediately after 8-10 minutes to prevent them from becoming soggy or tough.

Fun Ways To Vary Sticky Boneless Short Rib Bao Buns

• Vegetarian Bao Buns: Replace short ribs with jackfruit or seitan, marinating in same spicy soy-ginger sauce for a plant-based alternative that mimics tender meat texture.
• Gluten-Free Option: Swap traditional wheat bao buns with rice flour buns, using tamari instead of soy sauce to create a celiac-friendly version of the recipe.
• Korean-Inspired Variation: Modify marinade with gochujang paste, adding Korean chili powder and sesame oil for a bolder, spicier flavor profile that elevates the original recipe.
• Slow Cooker Method: Transfer all ingredients to a slow cooker instead of braising in the oven, allowing for hands-off cooking while maintaining the same rich, tender meat results.

Best Ways To Enjoy Bao Buns

• Picnic Party Platter: Arrange bao buns, shredded meat, and slaw on a large wooden board for a stunning, interactive dining experience that lets guests build their own delicious bites.
• Cocktail Companion: Pair these bao buns with a crisp Asian-inspired cocktail like a lychee martini or ginger mojito to complement the rich, spicy flavors of the short ribs.
• Family-Style Feast: Serve the components separately in small bowls, allowing everyone to customize their bao buns with extra slaw, green onions, or a drizzle of additional sauce for a fun, communal meal.
• Quick Lunch Wrap: Transform leftovers into a quick lunch by using the saucy short rib meat in a wrap or stuffed into a sandwich for a tasty next-day meal.

Storing Sticky Soy & Ginger Bao Buns Properly

• Store leftover shredded beef and slaw separately in airtight containers in the refrigerator for up to 3-4 days, keeping flavors fresh and preventing sogginess.
• Wrap shredded beef tightly in freezer-safe containers or bags, removing excess air to prevent freezer burn. Freeze for up to 2-3 months for later enjoyment.
• Place shredded beef in a microwave-safe dish, sprinkle a few drops of water to prevent drying, and heat in 30-second intervals, stirring between each to ensure even warming.

FAQs

• What makes the marinade special?

The marinade combines soy sauce, ginger, and other seasonings to create a deeply flavorful and sticky coating that transforms the short ribs into a delicious, complex dish.

• Can I use a different cut of meat?

While boneless short ribs work best, you could substitute beef chuck roast or brisket, though cooking times might slightly vary depending on the meat’s thickness and fat content.

• Do I need a special steamer for the bao buns?

A bamboo steamer works great, but you can also use a metal steamer basket or even a large pot with a steaming rack if you don’t have a traditional bamboo steamer available.

Sticky, Spicy Soy & Ginger Boneless Short Rib Bao Buns Recipe

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4.6 from 35 reviews

• Total Time: 3 hours 20 minutes
• Yield: 6 1x

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Description

Succulent sticky soy & ginger boneless short rib bao buns blend Korean and Chinese culinary traditions in one irresistible bite. Tender meat nestled in pillowy steamed buns delivers complex flavors that will transport taste buds across delicious cultural landscapes.

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Ingredients

Scale 1x2x3x

Meat:

• 3 pounds (1.36 kilograms) boneless short ribs

Sauce and Seasoning:

• 3/4 cup (180 milliliters) low sodium soy sauce
• 1/2 cup (120 grams) dark brown sugar
• 2 tablespoons (30 milliliters) sambal chili paste
• 2 tablespoons (42 grams) honey
• 1/4 cup (60 milliliters) white vinegar
• 1/4 cup (60 milliliters) white vinegar
• 1 tablespoon (15 milliliters) olive oil
• 4 cloves minced garlic
• 2 teaspoons grated ginger
• 1/2 teaspoon red chili flakes
• Salt and pepper to taste

Vegetables and Garnish:

• 1 sliced Fresno chili
• 1 bunch green onions/scallions (chopped)
• 3 cups (450 grams) shredded green cabbage
• 1 bunch of radishes (cleaned and thinly sliced)
• 3 sliced tat soy heads (3 cups (450 grams) bok choy)
• 1 medium carrot (julienned)
• 1 tablespoon (15 grams) sesame seeds
• Juice of 2 limes
• 1/2 cup (120 milliliters) water

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Instructions

1. Prepare the oven at 325°F. In a heavy-bottomed pan, sear boneless short ribs over medium-high heat with olive oil until a golden-brown crust forms, developing rich caramelized flavors.
2. Whisk together marinade ingredients in a separate bowl, creating a complex flavor profile that will infuse the meat with tangy and aromatic notes.
3. Transfer seared ribs to the pan, pour marinade over the meat, and scatter chopped green onions. Cover with a tight-fitting lid and slow-braise for 2.5-3 hours until meat becomes incredibly tender and falls apart easily.
4. Approximately 30 minutes before cooking completion, prepare the slaw by combining all ingredients in a mixing bowl, allowing flavors to meld and develop a crisp, refreshing texture.
5. When meat is nearly done, prepare bao buns by heating water in a large skillet. Position bamboo steamer over boiling water and steam buns on parchment paper for 8-10 minutes until pillowy and soft.
6. Remove short ribs from braising liquid, shred meat using two forks, ensuring each piece is coated with the rich, spicy marinade. Gently stuff warm bao buns with succulent shredded meat and top with prepared slaw for a perfect balance of flavors and textures.

Notes

• Choose a heavy-bottom Dutch oven or cast-iron pot for the most even heat distribution and perfect meat tenderness.
• Opt for well-marbled short ribs with good fat content to ensure maximum flavor and melt-in-your-mouth texture.
• Allow marinade to sit for 15-30 minutes before using to help ingredients meld and develop deeper flavor profiles.
• Keep oven temperature consistent and resist opening the lid during braising to maintain moisture and prevent meat from drying out.
• Substitute traditional bao buns with lettuce wraps or gluten-free steamed buns for those with wheat sensitivities.
• Adjust chili sauce or red pepper flakes quantities to personalize heat level for different spice tolerances.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Braising
• Cuisine: Asian

Nutrition

• Serving Size: 6
• Calories: 469 kcal
• Sugar: 26 g
• Sodium: 935 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 4 g
• Protein: 40 g
• Cholesterol: 122 mg