Swicy Sesame Jackfruit Bao (Printable Version)
# What You Need:
→ For the Bao Buns
01 -
2 cups (250 g) all-purpose flour
02 -
1 tablespoon sugar
03 -
1 teaspoon instant yeast
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon salt
06 -
3/4 cup (180 ml) warm water
07 -
1 tablespoon neutral oil, plus extra for shaping
→ For the Swicy Gochujang-Honey Jackfruit
08 -
2 cans (400 g each) young green jackfruit in brine, drained and rinsed
09 -
2 tablespoons neutral oil
10 -
1 medium onion, finely chopped
11 -
2 cloves garlic, minced
12 -
2 tablespoons gochujang (Korean chili paste)
13 -
2 tablespoons soy sauce
14 -
2 tablespoons honey or maple syrup for vegan option
15 -
1 tablespoon rice vinegar
16 -
1 tablespoon toasted sesame oil
17 -
1 teaspoon grated fresh ginger
18 -
1 tablespoon toasted sesame seeds
→ For the Pickled Carrots
19 -
1 large carrot, julienned
20 -
1/2 cup (120 ml) rice vinegar
21 -
1 tablespoon sugar
22 -
1/2 teaspoon salt
→ Additional Fillings & Garnish
23 -
1/2 cucumber, thinly sliced
24 -
2 scallions, thinly sliced
25 -
Fresh cilantro leaves
26 -
Extra toasted sesame seeds
# Steps to Follow:
01 -
In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Add julienned carrot, toss to coat, and let marinate while preparing the rest of the recipe.
02 -
In a large bowl, mix flour, sugar, yeast, baking powder, and salt. Add warm water and oil, mixing until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 45 minutes.
03 -
While the dough rises, pat jackfruit pieces dry and shred them with your hands or forks, removing any seeds or tough core pieces.
04 -
Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and ginger, cook 1 minute more. Add shredded jackfruit, gochujang, soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. Cook, stirring, for 10-12 minutes until the jackfruit is well-coated, slightly caramelized, and sticky. Stir in toasted sesame seeds. Keep warm.
05 -
Punch down the dough and divide into 8 pieces. Roll each piece into an oval (about 4 x 3 inches), brush one half lightly with oil, then fold over to form the classic bao shape. Place each bun on a parchment square. Cover and let rest for 10 minutes.
06 -
Bring water to a boil in a large steamer. Place bao (on parchment) in the steamer basket, cover, and steam for 8-10 minutes until puffed and cooked through. Work in batches if necessary.
07 -
Gently open each bao, fill with a generous spoonful of gochujang jackfruit, pickled carrots, cucumber slices, scallions, cilantro, and a sprinkling of sesame seeds. Serve immediately.
# Additional Notes:
01 -
For extra heat, add a drizzle of chili oil or fresh sliced chilies to the bao.
02 -
Maple syrup can replace honey for a fully vegan version.
03 -
Store leftover steamed buns in an airtight container; reheat by steaming for 1-2 minutes.
04 -
Pair with a crisp pilsner, sparkling water, or a light Riesling for beverage pairing.