Mushroom Bao Buns with Gochujang Sauce
4
servings25
minutes15
minutes40
minutesI had so much fun cooking this recipe with Catherine St-Laurent (actress, artist, and content creator), and it was DELISH! I have a deep love for the bao buns from Satay Brothers, and I think we absolutely nailed a version that’s just as satisfying, highlighting mushrooms. Definitely a must-try recipe with spring just around the corner!
Ingredients
- Mushrooms
200g oyster mushrooms, torn into 2-inch pieces
½ cup all-purpose flour
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ cup milk or unsweetened plant-based milk
Oil for frying (vegetable oil, avocado oil, etc.)
Flaky sea salt, to taste
- Sauce
4 tbsp maple syrup
4 tbsp ketchup
3 tbsp soy sauce
3 tbsp gochujang paste
- Assembly
8-10 store-bought* or homemade bao buns
Pickled vegetables (see notes)
Cilantro and sliced green onions, to taste
Instructions
- Prepare the mushrooms. In a bowl, mix ½ cup flour, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt.
- Pour ½ cup milk or plant-based milk into a separate bowl.
- Dip the oyster mushrooms into the milk, then coat them in the flour mixture. Shake off any excess and work in small batches of 5-6 mushrooms at a time. Place the coated mushrooms on a plate.
- Prepare the sauce. In a bowl, whisk together 4 tbsp maple syrup, 4 tbsp ketchup, 3 tbsp soy sauce, and 3 tbsp gochujang paste until smooth.
- Fry the mushrooms. Pour enough oil into a large pan to reach a depth of about 1 inch.
- When the oil is hot and shimmering (175-180°C or 345-355°F if using a thermometer), add half of the mushrooms and fry for 3-4 minutes per side, until golden and crispy.
- Transfer to a paper towel-lined plate and sprinkle with fleur de sel. Repeat with the remaining mushrooms.
- Coat the mushrooms. Toss the fried mushrooms in the sauce, ensuring they are well coated.
- Assemble the bao buns. Gently open 8-10 bao buns and fill them with the saucy mushrooms. Add pickled vegetables, cilantro, and sliced green onions. Serve immediately and enjoy!
Notes
- Pickled Vegetables
2 ½ cups mixed vegetables (cauliflower, radish, watermelon radish, carrot, etc.)
1 ½ cups apple cider vinegar
1 cup water
2 tbsp mirin
1 tbsp sugar
1 tsp salt (or 2 tsp kosher salt)
1 tsp whole pink peppercorns
2-3 bay leaves
1 garlic clove, crushed - INSTRUCTIONS
In an airtight glass container, combine all ingredients, including the crushed garlic clove.
Shake well to dissolve the sugar and salt.
Refrigerate for at least 24 hours, stirring occasionally to mix the flavors evenly. - These pickled vegetables keep well in the refrigerator for several weeks and develop even more flavor over time. Feel free to add other vegetables, spices, or aromatics to suit your taste!
- BAO BUNS : You can find frozen bao buns in some grocery stores or Asian markets. You could also serve the mushrooms in sandwich bread (such as a baguette-style roll).
