Korean food is all the rage right now, and Pure Kitchen chef Olivia Cruikshank has put her delicious plant powered spin on the popular bao. We were recently treated to these at our Pure Goes Pink fundraiser, and they were a total hit!
4 vegan bao buns (found in the freezer section of your local asian grocery store)
1 carrot, shredded
¼ cup peanuts, roughly chopped
Cilantro, cleaned and chopped
Red finger chili, thinly sliced (optional)
Korean BBQ Jackfruit
1 can (565g) Jackfruit, green in brine
¾ – 1 cup Korean bbq sauce (purchase at your local Pure Kitchen)
Pickled Cucumbers + Red Cabbage
½ cup red cabbage, shaved
¼ cup Rice vinegar
2 tbsp sesame oil
2 tbsp tamari
2 tbsp org. Cane sugar
1 tsp szechuan peppercorns
Mix the rice vinegar, sesame oil, tamari, sugar and peppercorns together in a small bowl. Using a mandoline (or finely cut) slice the cucumber and red cabbage. Add the veggies to the vinegar mix, gently tossing the veggies to get them coated well. Be sure to mix this frequently and let them pickle for at least 1 hour before use.
Drain the jackfruit. Take each piece of jackfruit and squash it between your fingers. The centre will be a little more tough, that’s fine – you can rough chop it. Place the shredded jackfruit into a bowl and add the korean bbq sauce, mixing well. Spread it evenly on a baking sheet and bake at 300 for 12-15 minutes.
Take the frozen bao buns and place in a bamboo steamer for 3-5 mins, until heated through.
Stuff each bao bun with the korean bbq jackfruit. Top with shredded carrot, pickled cucumber + cabbage, peanuts, cilantro and chilies.
Need it gluten-free?
Consider making it a bowl with quinoa or rice instead!