Name: Jackfruit Bulgogi Bao Buns
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 0.5 tsp fine salt (fine sea salt); 500 g plain flour (plus extra for dusting); 7 sachet dried yeast (fast-action); 30 g caster sugar; 15 g baking powder; 50 ml unsweetened soy milk; 250 ml warm water; 25 g vegetable oil; 1 tbsp soy sauce; 1 tbsp light brown sugar; 1 tbsp toasted sesame oil; 0.5 tbsp ginger (freshly grated); 200 g jackfruit (half a 400g can); 0.5 null pear; 1 clove garlic; 0.5 tbsp gochujang paste; 1 g vegetable oil; null null salt (to taste); null null pepper (to taste); 1 tbsp toasted sesame seeds; null null kimchi (optional); 2 null spring onions; 0.5 null cucumber; 1 null carrot; 0.5 tsp salt; 0.5 tbsp sugar

Instructions

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1

Mix the dry ingredients, including the fine salt (0.5 tsp), plain flour (500 g), sachet dried yeast (7 g), caster sugar (30 g), and baking powder (15 g) in a bowl. In a jug, combine the unsweetened soy milk (50 ml) and warm water (250 ml). Pour one-fifth of the liquid mixture into the dry ingredients and fold. Repeat until the dough starts to form moist, clumpy shreds. Use your fingers and palms to bring the dough together.
2

Turn the dough onto a clean surface and knead for 2 minutes to activate gluten. Pour over the vegetable oil (25 g) and continue kneading for 8 minutes until smooth, adding more [plain flour] if too sticky. Dust the dough with a little [plain flour], lightly oil the bowl, and brush the top of the dough with more [vegetable oil]. Cover with a damp cloth and let it rest and rise in a warm oven for 60-90 minutes.
3

Divide the dough into 8 equal pieces and roll them into neat balls. On a lightly floured surface, roll each ball into a 10cm disk, leaving a small lip at each end. Brush the dough with a little [vegetable oil], place a chopstick across the middle, and gently fold the bun over. Remove the chopstick and repeat until you have 8 buns. Put a wok over medium heat and add enough [warm water] to come 3cm up the sides. Line a 2-tier bamboo steamer with parchment paper and puncture it. Load the steamer with 4 buns per tier, ensuring space for them to rise. Place the steamer on the wok, cover, and steam the buns for 8-10 minutes. Remove the steamer, uncover, and let the buns rest for 1 minute before transferring to a plate.
4

While the buns are preparing, drain the jackfruit (200 g) in a sieve and crush it with your fingers until it resembles pulled pork. Peel, core, and coarsely grate the pear (0.5). Peel and finely grate the garlic (1 clove) and ginger (0.5 tbsp). In a bowl, mix soy sauce (1 tbsp), light brown sugar (1 tbsp), toasted sesame oil (1 tbsp), garlic (1 clove), ginger (0.5 tbsp), and gochujang paste (0.5 tbsp). Add the jackfruit and grated pear to the bowl and fold into the marinade. For pickling the cucumber, peel and finely slice the cucumber (0.5), cover it with salt (0.5 tsp) and sugar (0.5 tbsp), gently toss, and let it marinate for 10 minutes, then drain the liquid. Trim, peel, and finely slice the onions (2 spring) on an angle. Trim, peel, and ribbon the carrot (1).
5

Warm the vegetable oil (1 g) in a frying pan over high heat. Add the marinated jackfruit to the pan and stir-fry for 5 minutes. Reduce the heat to low and cook the jackfruit for another 4 minutes, stirring occasionally. Taste and season with [salt] and [pepper] to taste. Transfer the cooked jackfruit, bao buns, toasted sesame seeds (1 tbsp), carrot (1), cucumber (0.5), and [kimchi] (if using) to serving bowls. Build your bao buns and enjoy!