Beyond Bao Buns

Beyond Korean Bao Buns

Korean BBQ sauce

½  cup soy sauce

½ cup brown sugar

2 tbsp chopped garlic

2 tbsp rice wine vinegar

2 tbsp sriracha

2 tbsp minced candy ginger

2 tbsp sesame oil

1 tbsp black pepper

2 tbsp cornstarch

2 tbsp water

Combine all the ingredients except cornstarch and water in a sauce pot and bring to a boil.  Once at a boil, turn off heat and immediatley whisk the cornstarch and the water together in a small bowl. Then add to sauce in pot while whisking.  Let cool.

Kewpie Mayo

3 tbsp rice wine vinegar

1 tablespoon MSG

1 tablespoon wasabi powder

2 teaspoon sugar

1 teaspoon salt

1 cup mayo

Combine the first 5 ingredients in a small bowl and whisk them together.  

Quick Pickles

½ cup white distilled vinegar

2 teaspoons sugar

2 teaspoons mustard seeds

1 teaspoon salt

4 cloves of garlic smashed

4 kirby cucumbers

Combine all the ingredients except cucumbers in a saute pan and bring to a boil (pay attention, will happen quickly).  Once at a boil, turn off heat. Thinly slice the cucumbers and put in pie tin. Cover with the pickling liquid from saute pan.  Let rest for at leat 15 minutes before using.

Beyond Meat

Brown the beyond meat. Add the BBQ sauce and simmer.

Bao Buns

Add 2 cups of water to a pot. Lightly grease a colander. Place colander on the pot. Boil the water. Add boa buns to the colander in order to steam them.

Assembly

Open bao bun, add beyond meat, pickles, sesame seeds and garnish with some fresh cilantro, and chiffonade watermelon radish.