These spicy beef kimchi buns are a fusion of the classic Chinese Gua Bao pork bun and classic Korean flavors like kimchi and bulgogi beef. For such amazing morsels, you can easily use pre-chilled dough for the buns and quickly stir-fry the beef filling. These small buns may be smaller than the average burger, but they are full of flavor and spice. I would take these beef kimchi buns over a regular burger any day, so go ahead and try your hand at this recipe

Korean Beef Kimchi Buns

  • Prep Time:30 mins
  • Cook Time:20 mins
  • Total Time:50 mins
  • Servings:8
  • Medium


  • 1 lb beef ribeye sliced
  • 5 tablespoons soy sauce
  • 2 1/2 tablespoons white sugar
  • 2 tablespoons sesame oil
  • 1/2 teaspoon black pepper
  • 2 tablespoons garlic powder
  • 1 can Pillsbury biscuit dough
  • Lettuce
  • Kimchi
  • Chopped green onion
  • Sriracha
lettuce, tomato, meat, sandwich, bread, beef, salad, vegetable, kebab, gyro, chicken
Hui Lin
  • Step 1

    Add the soy sauce, sugar, sesame oil, black pepper, and garlic powder to the beef. Mix throughly and set aside to marinate.

    #SpoonTip: Add some red pepper flakes for a spicy kick.

    GIF by Hui Lin
  • Step 2

    Open a can of Pillsbury biscuit dough. Flatten each piece to make it wider and fold each piece in half.

    GIF by Hui Lin
  • Step 3

    Place each biscuit on wax paper to avoid them sticking together, and steam for 20 minutes with a traditional steamer basket. Alternatively, place a strainer over a pot, fill with just enough water so that the water does not touch the strainer, then place the buns into the strainer. Bring the water to a boil and cover the pot to keep the steam in.

    GIF by Hui Lin
  • Step 4

    In the meantime, cook the beef on high heat in a skillet for 5-6 minutes or until cooked all the way through.

    GIF by Hui Lin
  • Step 5

    Open the buns and stack together the beef, lettuce, kimchi, and chopped onion. Enjoy!

    GIF by Hui Lin