Korean Jackfruit Bbq 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!
See this recipe in action in the video above
Why this recipe rocks:
Lengthy but easy
Great for entertaining
Non vegan approved
Yields 8-10 buns
2 hr, 30 Prep Time
25 minCook Time
2 hr, 55 Total Time
- 2 1/2 cups all purpose flour
- 1 cup lukewarm water
- 2 tsp dry active yeast
- 2 tsp baking powder
- 1 tbsp sugar
- 1 tbsp vegetable oil + a little more for brushing
- a couple pinches of salt
- 1 can jackfruit (brine)
- 1 cup sliced carrots
- 1 cucumber sliced
- black sesame seeds as desired
- 3 tbsp rice vinegar
- 1 teaspoon sesame oil
- 2 cloves (or 1 tablespoon) garlic, minced
- ½ tablespoon minced ginger
- ½ cup Tamari or low sodium soy sauce
- 1/3 cup coconut sugar
- 1/2 squeeze lime
- 2 tablespoons hoisin sauce (optional)
- 1 tsp red pepper flakes
- 1/2 cup water combined with 1 tbsp corn starch or arrowroot
- Buns: Activate the yeast by dissolving it in the warm water. In a large bowl mix the rest of the ingredients. Lightly whisk to mix well. Pour the activated yeast mixture into the mixing bowl and start mixing and kneading and bringing the dough together. Pull it out on a well floured surface and knead the dough for 5 to 7 minutes. Sprinkle the dough with little dry flour if the dough is too sticky.
- Transfer the dough into an oiled bowl and brush some more oil on the surface. Cover with a kitchen towel and keep in a warm place to proof for 1 1/2 to 2 hours or till it doubles in size. Once the dough doubles in size take it out on a floured surface. lightly press to knock the air out. Roll the dough into a log shape and divide in 4 equal parts if making bigger buns or 5 equal parts if making smaller buns. Roll the parts into a ball shape, cover and keep in the warm spot again to proof for 30 minutes. The balls will double in size.
- Roll the balls out into oval shaped of about 1/4 inch thickness. Fold in half and place a parchment paper in between to avoid sticking. Repeat with other balls. Proof for another 30 minutes. Steam the buns in a steamer for 10 minutes. Take the carrots and cucumber and toss in rice vinegar. Remove the buns from the steamer and fill with korean bbq jackfruit and toppings and serve.
- Jackfruit: Drain the Jackfruit and add to a saucepan with 3 cups of water, bring to a boil over medium heat and boil for 5 minutes. Drain, shred with a fork and throw in a pan with bbq sauce for 5-7 minutes on medium to high heat. The jackfruit should take on a slightly darker color. I liked to put it on high while continuously stirring so some pieces were charred and gave off more the appearance of bbq and had more flavor.
- Sauce: Sauce: Heat a non-stick pan or skillet over medium-high heat. Whisk all of the sauce ingredients together (minus the water and corn starch) in the pan until well blended. Bring to a simmer and gradually add in the corn starch/water mixture. Continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).