Korean Inspired Mushroom Tempura Bao
Sweet, spicy, crunchy, soft: this Korean inspired mushroom tempura bao feels like something you’d order at your favourite Pan-Asian restaurant ♡
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This Korean inspired mushroom tempura bao is all about layering flavours and textures to make each bite feel fun and exciting. We have a kimchi slaw which adds freshness and a bit of sharpness that cuts through the richness. The crispy mushrooms bring in that umami and satisfying crunch and once they’re glazed in gochujang, you get a sweet and spicy layer of flavour that makes them pop. The spicy mayo ties it all together with creaminess while the soft bao holds everything perfectly, making each and every bite so, so good!
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Korean Inspired Mushroom Tempura Bao
servings
12 bao
prep time
20 min
cook time
30 min
Ingredients
Kimchi Slaw
- 1 carrot, thinly sliced
- 1 cucumber, thinly sliced
- 1/4 cup kimchi, chopped
- 1 tsp honey
- 1 tbsp vinegar
- salt to taste
Mushroom Tempura
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- 1/2 cup soda water, cold
- 1/2 cup water, cold
- salt to taste
- 200g mushrooms, sliced
Gochujang Glaze
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp brown sugar
- 1/2 tbsp toasted sesame oil
- white sesame seeds
Spicy Mayo
- 1/4 cup mayonnaise
- 1 tbsp ketchup
- 3 tbsp sriracha (or any red hot sauce)
Assemble
- 12 pieces mini homemade bao
- kimchi slaw
- red cabbage, sliced
- gochujang glazed mushroom tempura
- spicy mayo
- spring onions, chopped
- white sesame seeds
Instructions:
- Make the kimchi slaw: Thinly slice carrot and cucumber. Optionally, add a tablespoon of salt, mix and let it sit for 15 minutes. This draws out excess water so the slaw stays crunchy and not watery. Rinse well, then add to a bowl. Chop some kimchi and mix it in along with a little honey, vinegar and salt (only if needed) and that’s your kimchi slaw.
- Make the mushroom tempura: In a bowl, mix flour, cornstarch and a pinch of salt. Add cold soda water and cold water and gently whisk into a light batter, a few lumps are fine. Add the sliced mushrooms, coat them evenly and deepfry in hot oil on medium heat for 4–5 minutes or till golden and crispy. Transfer to a wire rack so any excess oil drains out.
- Make the gochujang glaze and coat the tempura: Mix gochujang, soy sauce, honey, brown sugar and toasted sesame oil and pour this sauce over the fried mushrooma, tossing until coated. Finish with white sesame seeds.
- Make the spicy mayo: In a squeeze bottle, combine mayonnaise, ketchup and sriracha. Mix until smooth.
- Assemble the bao: Steam your homemade or store bought bao until soft and fluffy. Open each bun and layer in some kimchi slaw, a little fresh red cabbage and the glazed mushroom tempura. Drizzle with spicy mayo and top with spring onions and white sesame seeds. Serve warm and enjoy!
Recipe Video
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I wanted the bao recipe I wish u have provided it as I trust ur recipes the most
If you could add the recipe of how to make Bao in this or give link your for it would be complete
