Gochujang cauliflower bao buns
If you loved the aubergine bao buns you will surely also love these delicious gochujang cauliflower bao buns. Gochujang is a Korean red pepper paste which will give this dish a great kick! The sauce is full of umami flavour and pairs great with the quick pickled cucumber, creamy kewpie mayonnaise, spring onion and crunchy cashews on a fluffy bao bun! Hope you will love this recipe as much as I do!
- Small cauliflower
- 400 ml. tin of coconut milk
- 150 gr. breadcrumbs
- 3 tbsp. plain flour
- 2 tbsp. gochujang paste
- 2 tbsp. honey
- 2 tbsp. mirin
- 2 tbsp. soy sauce
- 2 tbsp. sesame oil
- 1 heaped tsp. grated ginger
- 1 clove of grated garlic
- 200 ml. water
- 3 spring onions
- 1 cucumber (plus about 100 ml of mirin)
- Handful of sesame seeds
- Kewpie mayonnaise
- 2 handfuls’ of cashew nuts
- 6-9 small bao buns
- Preheat the grill in the oven to the highest setting.
- Slice the cucumber in thin sticks, add to a bowl with about 100 ml of mirin and place in the fridge until all the other components are ready.
- Dry roast the cashew nuts in a frying pan for about 2 minutes and chop roughly.
- Slice the spring onion in thin strips, add to a bowl with cold water and place in the fridge until needed.
- Chop the cauliflower in small florets and add to a bowl together with the coconut milk and stir until all the florets are coated. Line a baking tray with parchment paper. Mix the breadcrumbs with the plain flour and dip the cauliflower florets into the mixture until completely coated and place onto the baking tray. Bake the cauliflower under the grill for about 20 minutes, keep an eye to prevent from burning (every grill setting in the oven is different).
- Meanwhile make the gochujang sauce. Start by frying the grated ginger and garlic in the sesame oil for a minute in a small sauce pan. Add the gochujang paste, honey, rice vinegar, soy sauce and 200 ml of water and simmer on a low heat for 10 minutes, stirring regularly, until the sauce has thickened.
- There are a couple of options to steam the bao buns. The best way to do it is to use a steamer basket (which are really inexpensive to buy) and layer it with grease proof baking paper to prevent the bao buns from sticking to the bottom. Place the steamer basket over a pan with simmering water and steam the buns for about 8 minutes until hot and fluffy. If you don’t have a steamer basket at home, bring a larger sauce pan with a layer of water to the boil. Place a bowl in the water and a plate with grease proof baking paper on top, place the buns onto the paper, cover the pan with a lid and steam for about 8 minutes as well.
- Mix half of the gochujang sauce with the cauliflower and finish under the gril for 2-3 minutes
- Place all your components (the spring onion, cucumber, cashew nuts, sesame seeds, kewpie mayonnaise, cauliflower, gojuchang sauce and bao buns) on the table and your dinner is ready!
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