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Bulgogi mushroom baos

Name: Bulgogi mushroom baos
Cook time: 20 min
Yield: 1

with pickled carrots and pear slaw

Ready in around 20 mins

RECIPE FACT:

A vegetarian version of one of Korea’s most popular dishes.

Nutritional Info:

Energy: 3307kj (791Kcal)
Protein: 20g
Carbohydrate: 93g
Fat: 35g
Contains: Gluten, Egg, Soy, Sesame, Peanuts

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Using half the carrot, peel and make ribbons by pulling the peeler the full length along the carrot rotating after each peel. Place in a bowl with the half the rice pickle dressing and set aside. Slice the mushrooms into thirds.
2. TO PREPARE THE PEAR SLAW

Place the Asian slaw mix into a salad bowl. Using half the pear, finely slice discarding the core and add to the bowl with the slaw. Just before serving, pour in the remaining rice pickle dressing, season with salt and toss to combine.
3. TO COOK THE BAO BUNS:

Stove top steamer (preferred): Quarter fill a pot with water that holds a steamer or a metal colander and can be covered with a lid and bring up to the boil over a medium-high heat. Line the steamer or colander with baking paper and arrange the turmeric bao buns on the paper. Once the water is boiling, and the steamer or colander over the water, cover and steam for 4-5 mins. Remove from the heat and keep covered until ready to use. Microwave option: Wrap the bao buns in a paper towel and place in the microwave. Cook for 30-60 secs on high (750w).
4. TO COOK THE BULGOGI MUSHROOMS:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the mushrooms and cook for 1-2 mins. Add the roasted peanuts and cook for 1 min. Pour in the bulgogi glaze and cook for a further 30-60 secs.
TO SERVE:

Carefully remove the bao buns with tongs and open gently. Add a spoonful of pear slaw followed by bulgogi mushrooms and peanuts. Top with pickled carrots and a dollop of kimchi mayo. Serve any remaining pear slaw on the side.