Korean BBQ Mushroom Baos
A incredible easy wasy to replicate shredded meat by using oyster mushrooms. Juicy shredded mushrooms accompanied by pickled onions in the fluffiest bao buns. This is all the sweet, spicy and savoury you need.
Ingredients
Shredded mushrooms
- 600 g oyster mushrooms shredded
- 3 tbsp oil
- 1 shallot diced
- 4 garlice cloves diced
- 1 tsp ginger paste
- 40 g gochujang paste
- 30 g tomato paste
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp dark brown sugar
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 3 tbsp oil
Pickled onions
- 1 large red onion finely diced
- 75 g apple cider vinegar
- 2 tbsp caster sugar
- 2 tsp mixed peppercorns
- 1 star anise
- 200 g water
To assemble baos
- 8 - 10 bao buns
- finely chopped coriander
- sriracha mayo
Instructions
Pickled onions
- In a small pan heat the sugar, apple cider vinegar and water
- In a heat proof bowl combine the onions, peppercorns and star anise. Pour over the liquid and set aside. Once cooled place in a jar, they will be ready to eat once they are fully pink.
Shredded mushrooms
- Heat 2 tbsp oil on high heat.
- Added mushrooms and cook until edges are soft and begin to brown.
- Remove and add remaining oil into pan. Lower to a medium heat.
- Saute the shallots until translucent and then add ginger & garlic. Cook until fragrant.
- Add remaining ingredients into the pan and reduce sauce until it has thickened.
- Add the musrhooms and cook until the mushrooms are completely soft.
Assemble
- Place the shredded mushrooms between the baos and garnish with coriander, pickled onions and sriracha mayo.
