Korean Bbq Jackfruit “Pork” Buns
Hello & Happy Friday!!
Truth, I think I had some pork bun variation ages ago. The filling, obviously not memorable, but the buns…
If you’ve never tried steamed buns, they are soft, warm, and can be packed with whatever you like. Typically they are filled with various meats, but that doesn’t have to be the case.
While reviewing my foodie bucket list, I got the urge to explore making my own steamed buns. As I expected, a lot of dough recipes contain either a special asian dough that’s not accessible or dried milk. So right from the get go I was nervous to how these would turn out especially given the fact that there was no vegan recipes online and I’m not too savvy with breads lol.
Although the process of making the dough was involve and lengthy, it was completely worth it for the finished product.
I finally jumped on the jackfruit train, and actually like working with it even though again, the product is hard to source and the cost is expensive, but jackfruit bbq isn’t that impressive anymore. You can mix up the sauces and toppings, but I felt there needed to be more options..
Thus the vegan Korean Jackfruit Bbq was born.
What I love about this concept is.. everything. You have the amazingly soft steamed buns, an effortless savory, slightly spicy bbq sauce that pairs seamlessly with the jackfruit to make for the perfect entree or small bite while entertaining. It has great presentation, minimal ingredients, just a long wait time for the dough to rise!
If you love classic steamed buns you have to try my recipe for vegan Korean Jackfruit Bbq Pork Buns!
Why this recipe rocks:
Lengthy but easy
Great for entertaining
Non vegan approved
Eat Drink Shrink
Yields 16 buns
3 hrPrep Time
15 minCook Time
3 hr, 15 Total Time
- 1 can jackfruit
- 1 tbsp sesame oil
- 4 cups water
- 1 cup warm water (105-115°F), divided
- 1/2 teaspoon active dry yeast
- 3 tablespoons sugar plus a pinch
- 3 1/2 cups cake flour (not self-rising)
- 1 1/2 teaspoons baking powder
- Equipment: a deep 12-inch skillet with domed lid or a 14-inch flat-bottomed wok with lid
- 1 tbs sesame oil
- 2/3 cup soy
- 4 cloves, minced
- 1/2 squeeze of lime
- 2 tsp ginger, minced
- 4 tbsp rice vinegar
- 2/3 cup coconut sugar
- 1 tsp red pepper flakes
- 3 tbsp hoisin sauce
- 1/2 cup water
- 1 tbsp corn starch
- 1 cucumber, sliced
- 1 carrots, peeled
- 1/2 cup vinegar
- 1 tsp sugar
- Buns: Stir together 1/4 cup warm water with yeast and pinch of sugar. Let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, start over with new yeast.) Whisk in remaining 3/4 cup warm water.
- Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough forms. Knead dough with your hands in bowl until all of flour is incorporated. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is elastic and smooth but still soft, about 5 minutes. Form dough into a ball.
- Put dough in an oiled large bowl and turn to coat. Cover with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, about 2 hours.
- Punch down dough, then transfer to a lightly floured surface and flatten slightly into a disk. Sprinkle baking powder over center of dough, then gather edges of dough and pinch to seal in baking powder. Knead dough with just enough flour to keep dough from sticking until baking powder is incorporated, about 5 minutes. Return dough to bowl and cover with plastic wrap, then let dough stand 30 minutes. Cut 16 (3- by 2-inch) pieces of wax paper.
- Form dough into a 16-inch-long log. Cut into 16 equal pieces, then lightly dust with flour and loosely cover with plastic wrap. Roll out 1 piece of dough into a 6- by 3-inch oval, lightly dusting surface, your hands, and rolling pin. Pat oval between your palms to remove excess flour, then brush half of oval lightly with oil and fold in half crosswise (do not pinch). Place bun on a piece of wax paper on a large baking sheet and cover loosely with plastic wrap. Make more buns with remaining dough, then let stand, loosely covered, until slightly risen, about 30 minutes.
- Set a large steamer rack inside skillet (or wok) and add enough water to reach within 1/2 inch of bottom of rack, then bring to a boil. Carefully place 5 to 7 buns (still on wax paper) in steamer rack (do not let buns touch). I steamed 1 at a time as I made mine larger. Cover tightly and steam over high heat until buns are puffed and cooked through, about 3 minutes. Transfer buns to a plate with tongs, then discard wax paper and wrap buns in kitchen towels (not terry cloth) to keep warm. Steam remaining buns in 2 batches, adding boiling-hot water to skillet as needed.Return buns (still wrapped in towels) to steamer rack in skillet and keep warm (off heat), covered. Brush bottom half of each bun with additional sauce, garnish with pickled veggies, sesame seeds, and crushed peanuts. .
- Sauce: Add oil and garlic to a pan over medium heat. Cook until fragrant, 2 mins. Add the remaining ingredients minus the corn starch/water. Combine the starch and water. Gradually add to the pan while still whisking. Bring to a boil, reduce to a simmer, cook for 5 minutes until slightly thickened
- Jackfruit: Add the jackfruit to a pant with 4 cups of water. Boil for 10 minutes, then drain. Add sesame oil to the pan and break up the jackfruit with a fork. Cook for 7-10 minutes on med-high heat. I like to get my crispy on some of the pieces to add texture. Toss in the sauce, but reserve 2/3 cup to garnish the buns with.
- Pickled veggies: Throw it all in a bowl and set aside.