I have seen bao buns on TV or at restaurants I wanted desperately to try but had never had the opportunity to. I got impatient and decided to go on an adventure to create my own bao bun recipe. I love the combination of the soft yet chewy bao bun in contrast to a crunchy fresh coleslaw and a warm sweet and spicey Korean beef. It appeals to all the taste buds and some. Now I can enjoy this delicious treat in my own home, just how I like it.
This sweet Korean bao bun recipe includes all the steps needed to achieve this drool worthy meal. Including my sweet coleslaw, cucumber slaw, feta crumble, siracha aioli, sweet Korean Beef and homemade bao buns. The combination results in a magical burst of flavors that will keep you coming back for more.
Please read recipe in its entirety before you begin.
First Prepare the coleslaw then allow to rest in the fridge while remaining components are prepared.
Sweet Coleslaw
Ingredients:
1/4 Cup Apple Cider Vinegar
1/4 Cup Mayonnaise (optional)
1/4 Cup Brown Sugar
1 Tbsp Fresh Maple Syrup (optional)
1/2 Tsp Salt
1/2 Tsp Fresh Ground Pepper
1/2 Tsp Celery Salt
1/3 Tsp Cayenne Pepper
1/4 Cup Olive Oil
1/2 Tsp Paprika
2 Large Carrots, Peeled and Shredded
2 Red Onions, thinly sliced
1/2 Large Green or Red Cabbage, shredded thinly
Directions:
Wash and prepare your vegetables, then add to a large bowl.
In a separate bowl, combine remaining ingredients except mayonnaise to a microwave safe bowl then microwave for 30 seconds or so. Once sugar has dissolved, add in your mayonnaise if you prefer a creamier coleslaw or skip this step if you like it as is.
Pour over your shredded vegetables and toss together. Allow to rest at least 20 minutes for maximum flavor. Serve cold.
This will keep stored in the fridge for several days in an air tight container. As it sits it will begin to soften some.
Siracha Aioli:
Combine 1 Cup Mayo with 2 to 4 Tbsp Siracha, depending on spice preference. Mix together then store in the fridge until ready to assemble.
Cucumber Slaw
Combine in a bowl, juice from 1 lime, 1/4 cup mayo, zest from 1 lime, pinch of salt and pepper. Mix together, check taste, add more lime or seasonings as desired, then toss half of a sliced and halved seedless cucumber into the sauce. Place in the fridge and allow to rest until time to assemble.
For the Bao Buns
Ingredients:
1/3 Cup Warm Water
1/2 Cup Warm Milk
1 tbsp Instant Dry Yeast
4 tbsp Sugar, divided in half
2 Tbsp Vegetable Oil
2 1/2 Cups All Purpose Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
Directions:
Combine warm water, milk, yeast, sugar, and oil. Let yeast and sugar rest for about 5 to 10 minutes.
Whisk together your dry ingredients including flour, sugar, baking powder and salt then add to a stand mixer with the dough hook attachment.
Pour the wet ingredients into the dry ingredient mixture. combine on low speed to slowly incorporate all the ingredients, then increase to medium speed until it forms a dough shape.
Continue kneading for 3 to 4 minutes on medium speed. The dough will be elastic yet soft. it should not stick to your fingers or the mixing bowl.
Remove the dough and shape into a ball, then place in a bowl, cover with plastic wrap and let it rise in a warm place. After about 2 hours or so, it should triple in size.
Place the raised dough on a clean dry surface. Roll out the dough to a 1/4-inch thick. Sprinkle flour if necessary, using as little as possible. Cut the dough into 3 1/2-inch circles, making 14 to 16 bao buns.
Lightly brush or spray oil on one surface of the bun and fold them in half creating a moon shape. Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Cover with the lid and let it rest for additional 30 minutes. I cut individual sized pieces of parchment paper to make refilling the steamer basket easier.
Meanwhile, bring water to boil in a large pot. Carefully place the steamer basket (bamboo or metal) with the bao buns inside on top of boiling water. Make sure water is not touching the buns. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid slightly to allow a slow change to air temperature within the steamer for about 2 to 3 minutes before opening the lid all the way.
While these are steaming, begin cooking the meat as described below.
For The Meat:
Ingredients:
1/4 Cup Brown Sugar
1/4 Cup Soya Sauce
8 Garlic Cloves, Minced
2 Onions, Diced
1.5 lb Ground Beef
2 Tbsp Korean Spice - my recipe can be found here for homemade Korean spice (https://www.sweetandsavoury.ca/post/homemade-korean-spice
1 Tsp Fresh Ground Pepper
Directions:
Add diced onions and ground beef to your pan, sauté together until cooked.
Add in remaining ingredients and stir together until combined.
Serve hot on your homemade bao buns and top with "sweet coleslaw," "siracha Aioli," feta cheese crumble and cucumber slaw". Serve with lime wedges that can be squeeze on top just prior to eating.
Whether it's Sweet or Savoury, let it be made with Love!
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