Vegan Korean Bao Buns are easy pantry staples that are soft and fluffy vegan buns full of bold and savory flavors. The filling is soft and steamed until fluffy. On the inside, the stuffing features Korean-inspired contents, including marinated mushrooms, crunchy vegetables, and a hint of spice. Vegan Korean Bao Buns have a chewy bread with rich umami flavor and are very difficult to resist. They can be served hot with pickled vegetables or a sesame dressing. A delicious vegan recipe that incorporates the taste of a Korean street food classic, yet is nutritious and high in flavor.
STATS
- Diet: Vegan
- Course: Main dish or snack
- Prep time: 1 hour (includes rising time)
- Cuisine: Korean-inspired
- Cooking time: 15 minutes
- Serving size: 1 bao bun
- Yield: 10 buns
- Difficulty: Medium
- Total time: 1 hour 15 minutes
- Cooking method: Steaming
EQUIPMENT
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Rolling pin
- Steamer basket with lid
- Parchment paper squares
- Sharp knife
- Cutting board
- Wooden spoon
INGREDIENTS
For the bao dough:
- Two cups of all-purpose flour
- One teaspoon of instant yeast
- Two tablespoons of sugar
- Two tablespoons of vegetable oil
- A half-cup of hot water
- Half a teaspoon of baking powder
- A sprinkle of salt
For the filling:
- Eight ounces of sliced mushrooms, preferably oyster or shiitake
- Two teaspoons of soy sauce
- One teaspoon of sesame oil
- One tablespoon of Korean chili paste, or gochujang
- Two minced garlic cloves
- One small julienned carrot
- One small cucumber, sliced thinly
- Two chopped green onions
- One spoonful of sesame seeds
- One teaspoon of grated ginger
- Fresh cilantro for garnish
INSTRUCTIONS
- Blend the flour, baking powder, sugar, yeast, and salt in a bowl.
- Add vegetable oil and warm water. Stir until a dough forms.
- To make sure the dough is smooth, knead it for six to seven minutes on a floured surface.
- Move to a bowl, cover, and let it rise for approximately an hour, till it has doubled.
- After rising, punch down the dough and divide it into 10 pieces.
- Using a rolling pin, roll each piece into an oval form.
- Lightly brush with oil, then fold in half to form a bun.
- Arrange buns on squares of parchment paper.
- Let them rest for fifteen minutes.
- Steam buns in a basket over boiling water for ten minutes till they are fluffy.
For the filling:
- In a pan, heat the sesame oil.
- Add the ginger and garlic. Cook for 30 seconds.
- Cook the mushrooms till they are tender.
- Stir in soy sauce and gochujang.
- Cook till coated, about 2 minutes. Remove from heat.
To assemble:
- Gently open the steamed buns.
- Add green onions, cucumber, carrot, and mushrooms.
- Top with fresh cilantro and sesame seeds. Serve warm.
TIPS
- Do not over-knead the dough. It must stay soft.
- Adjust the spice by changing the gochujang amount.
- Serve with pickled radish or kimchi to add more flavor.
STORAGE INFORMATION
Refrigerate:
- Store any leftover steamed buns for up to three days in a sealed plastic bag. Reheat for three minutes in a steamer.
Freezer:
- Buns can be kept in the freezer for at least a month. Before freezing, wrap each one separately. Steam straight from the freezer till tender.
FAQS
Can I prepare the dough in advance?
- Yes. After the first rise, leave the dough in the fridge overnight. After bringing it to room temperature, it should be shaped.
Do bao buns have to be steamed?
- Yes. Steaming makes them soft and pillowy.
Can I substitute other fillings?
- Yes. It can be tofu, tempeh, or sautéed vegetables.
Are bao buns complicated?
- They take effort, but the steps are simple. After you practice, it becomes easier.
Can I turn them into gluten-free?
- Yes. Substitute gluten-free flour mix and tamari (instead of soy sauce).
NUTRITIONAL INFORMATION
Calories: 170
Protein: 5 g
Carbohydrates: 28 g
Dietary Fiber: 3 g
Fat: 5 g
Vitamin A: 15% DV
Vitamin C: 12% DV
Calcium: 4% DV
Iron: 10% DV
