Korean BBQ Buns

By jtoro_318

Ingredients

• 1/3 cup rice vinegar
• 1/3 cup water
• 3 tablespoons light brown sugar, divided
• 3/4 teaspoon crushed red pepper
• 3 garlic cloves, grated and divided
• 1 cup 1/8-in.-thick English cucumber slices
• 8 ounces 90% lean ground sirloin
• 1/4 cup whole-wheat panko
• 1 large egg white, beaten
• 2 tablespoons reduced-sodium soy sauce, divided
• Cooking spray
• 2 teaspoons toasted sesame oil
• 8 frozen folded Chinese steamed buns
• 8 small red leaf lettuce leaves

Details

Servings 8
Preparation time 30mins
Cooking time 35mins
Adapted from cookinglight.com

Preparation

Step 1

Step 1
Bring vinegar, 1/3 cup water, 1 tablespoon brown sugar, pepper, and 2 garlic cloves to a boil in a saucepan over medium-high. Remove from heat; add cucumber slices. Cool to room temperature, stirring occasionally, about 30 minutes. Drain.

Step 2
Meanwhile, stir together sirloin, panko, egg white, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons brown sugar, and remaining grated garlic clove in a bowl until well blended. Shape mixture into 16 meatballs, a scant 1 tablespoon each.

Step 3
Heat a large skillet over medium. Coat pan with cooking spray. Add meatballs to pan; cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Move meatballs to side of skillet. Add oil, remaining 1 1/2 tablespoons brown sugar, and remaining 1 1/2 tablespoons soy sauce to center of skillet; cook until sugar dissolves and sauce is glazy, about 1 minute. Stir to coat meatballs.

Step 4
Layer 3 well-moistened paper towels on a microwave-safe plate. Place frozen buns on prepared plate; cover with 3 more well-moistened paper towels. Microwave at high until warmed, about 1 minute and 30 seconds, checking for doneness every 10 seconds after heating for 1 minute.