Swicy Sesame Jackfruit Bao

Soft and pillowy bao buns stuffed with sticky-sweet and fiery gochujang jackfruit make these swicy sesame bao one of my favorite ways to impress friends at home. The blend of flavors is both craveable and comforting with hit after hit of tangy pickles, aromatic sesame, fresh herbs, and a little lingering heat. If you have ever craved the excitement of Korean street food but wanted something vegan or just fun for a dinner party, this recipe is your new go-to.

The first time I served these bao at a game night, they vanished in minutes and I still get texts from friends asking for the recipe. I love the combo of crisp pickled carrots and sesame-slick jackfruit because it reminds me of the best late-night food truck eats in Seoul.

Ingredients

• All-purpose flour: gives the bao their signature fluff so choose unbleached for best texture
• Sugar: a touch in both bun and pickles it brings out the natural flavors
• Instant yeast: ensures the buns rise fast and stay light check expiration for best results
• Baking powder: added with yeast for an extra lift so the buns steam perfectly
• Salt: rounds out all the flavors go for fine sea salt if possible
• Warm water: activates the yeast use water just warmer than lukewarm
• Neutral oil: keeps buns soft and helps with shaping avocado or grapeseed both work
• Young green jackfruit: in brine creates the best pulled pork texture rinse well and squeeze out excess brine
• Onion and garlic: aromatic foundation try for a sweet yellow onion diced fine
• Gochujang: adds heat depth and fermented magic look for one with no additives
• Soy sauce: umami seasoning low-sodium is best so the filling does not get too salty
• Honey or maple syrup: balances the spice with a floral sweetness
• Rice vinegar: provides brightness in both filling and pickles choose unseasoned for purity
• Toasted sesame oil: nutty aroma that extends every bite
• Fresh ginger: grated not just for kick but also freshness
• Toasted sesame seeds: bring crunch and visual pop toast your own briefly for even more flavor
• Carrots: sliced into matchsticks for tart bright pickles choose a firm one
• Cucumber: thin slices cool the heat use English cucumber for tender skin
• Scallions and cilantro: herbal lift both must be fresh for the signature street food vibe

Step-by-Step Instructions

Prepare the Pickled Carrots:

Combine rice vinegar sugar and salt in a small bowl and stir until the sugar dissolves completely. Add the julienned carrots and toss thoroughly so every piece is coated. Let them marinate at room temperature while you work on the rest of the recipe so they become tangy and crisp.

Make the Bao Dough:

Whisk together flour sugar instant yeast baking powder and salt in a large mixing bowl. Pour in the warm water and neutral oil and use a wooden spoon or your hands to mix until a shaggy dough starts to form. Knead the dough on a lightly floured surface for about eight minutes until it becomes soft very smooth and elastic. Place the dough back in the bowl cover with a clean towel and let it rise in a warm draft-free spot until doubled in size which usually takes around forty five minutes.

Prepare the Jackfruit Filling:

Pat the jackfruit pieces as dry as possible using a clean towel. Use your hands or forks to shred the jackfruit into bite-sized threads removing and discarding any large seeds or tough pieces. This is key for an authentic pulled texture that holds the sauce.

Cook the Aromatics and Jackfruit:

Warm the neutral oil in a large skillet set over medium heat. Add the chopped onion and cook about four minutes stirring occasionally until translucent and softened. Add minced garlic and fresh ginger cooking another minute until fragrant. Stir in the shredded jackfruit gochujang soy sauce honey or maple syrup rice vinegar and toasted sesame oil and combine everything well. Cook this mixture for ten to twelve minutes stirring frequently until the sauce thickens and coats the jackfruit which should start to caramelize and turn sticky. Finally stir in the toasted sesame seeds and keep warm over low heat.

Shape and Rest the Bao:

Once the dough has doubled punch it down to release air. Split it evenly into eight pieces. Roll each piece into a small oval about four inches long and three inches wide keeping thickness even for even steaming. Lightly brush half of each oval with a little oil then fold over to make the classic bao shape. Place each folded bun on a square of parchment paper. Loosely cover and let them rest for ten minutes to puff up.

Steam the Bao Buns:

Set up a steamer and bring the water to a boil. Place the buns in the steamer basket still on their parchment making sure they do not touch each other or the sides. Steam covered for eight to ten minutes until the bao are fully risen and slightly glossy. Lift the lid away from you to avoid steam burns. Work in batches if your steamer is small.

Assemble the Bao:

Using tongs open each steamed bao gently. Fill each with a generous scoop of the saucy gochujang jackfruit several slices of pickled carrots and cucumbers plus scallions and cilantro leaves. Sprinkle with a few extra toasted sesame seeds. Serve hot right away for best texture and flavor.

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My favorite part is toasting the sesame seeds right before serving. The warm scent travels through the whole kitchen and reminds me of making street snacks on chilly days with my sister. The layering of crispy fresh veggies and sticky jackfruit always gets people talking.

How to Store and Reheat

Store extra steamed bao buns in an airtight container in the fridge for up to three days. You can freeze them too. For reheating use a steamer for one to two minutes straight from the fridge or a few extra minutes if frozen. Do not microwave because they lose their signature fluff.

Ingredient Swaps and Variations

For a soy-free option use coconut aminos and check the label on your gochujang. Maple syrup is perfect for vegans and nearly indistinguishable from honey once glazed over the jackfruit. Try adding quick-pickled daikon or switching in thinly sliced bell pepper for crunch. Gluten-free flour blends can work for bao but the texture will be different.

How to Serve

Swicy bao are fun party bites or a satisfying main if served with a crisp salad. For a side pair with miso soup or Asian-style slaw. They are also a hit as a snack with light pilsner beer or sparkling water with lime.

A Bit of Flavor History

These fusion bao are inspired by both the softness of Chinese steamed bread and the robust street flavors of Korean barbecue and banchan. Gochujang gives a uniquely Korean kick to traditional bao and jackfruit has a long history as a plant-based meat in Southeast Asia.

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Common Questions

→ Can I make the bao dough ahead of time?

Yes, the dough can be prepared up to a day in advance and refrigerated after the first rise. Let it come to room temperature before shaping and steaming.

→ What are good vegan substitutes for honey?

Maple syrup is an ideal alternative for honey, keeping the sweet and sticky glaze without using animal products.

→ Are store-bought bao buns suitable here?

Store-bought bao buns work well and save time. Simply steam them as directed before assembling your fillings.

→ How should leftovers be stored and reheated?

Keep leftover baos in an airtight container and refrigerate. Reheat by steaming for 1–2 minutes to refresh their texture.

→ How can I add more heat?

Add chili oil, sliced fresh chilies, or extra gochujang to intensify the spicy flavor in the filling.

→ What drinks pair well with these bao?

Try a crisp pilsner, dry riesling, or sparkling water to complement the sweet, spicy, and tangy fusion flavors.