Bulgogi Bao with Fusion Marinade and Dough

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Brandon Griffin (@cajuninthekitchen)

A fusion dish combining Korean Bulgogi flavors with a soft, fluffy bao bun. Perfect for those who love experimenting with different cuisines.

Bulgogi Bao with Fusion Marinade and Dough recipe
Prep Time
1hr 30min
Cook Time
30min
Total Time
2hr

Ingredients

10 Servings
(1 serving = 1 bao)

Bulgogi Marinade

  • soy sauce
    soy sauce
    130g
  • brown sugar
    brown sugar
    52g
  • Mirin
    Mirin
    30g
  • gochujang
    gochujang
    40g
  • garlic
    garlic
    25g
  • apple (peeled, cored)
    apple (peeled, cored)
    155g
  • onion
    onion
    160g
  • ginger
    ginger
    10g
  • sesame oil
    sesame oil
    15g

Dough

  • flour
    flour
    375g
  • water (100F)
    water (100F)
    200g
  • instant yeast
    instant yeast
    10g
  • salt
    salt
    7g
  • sugar
    sugar
    7g

Filling

  • Beef/Pork/Chicken (boneless)
    Beef/Pork/Chicken (boneless)

How to make Bulgogi Bao with Fusion Marinade and Dough

Bulgogi Marinade

  1. Step 1

    Mix all marinade ingredients in a blender and blend until smooth.

  2. Step 2

    Adjust seasoning with salt and pepper to taste.

  3. Step 3

    Marinate whatever meat you have for an hour. Cut the meat into small pieces. It will be easier to fill.

Dough Preparation

  1. Step 1

    Bloom yeast in warm water to see if it activates.

  2. Step 2

    Add all dough ingredients to a stand mixer and mix well.

  3. Step 3

    Knead the dough on low to medium speed for 10 minutes or until completely smooth.

  4. Step 4

    Transfer the dough to an oiled bowl, cover, and allow to proof for 1 hour.

Assembly

  1. Step 1

    Fry the meat till golden brown. Mix them with leftover marinade.

  2. Step 2

    Weigh out 100g of dough and stuff it with the filling.

  3. Step 3

    Steam them until the buns look translucent.

Nutrition (per serving)

Calories

184.3kcal (9.21%)

Protein

5.8g (11.52%)

Carbs

37.0g (13.45%)

Sugars

11.0g (22.08%)

Healthy Fat

2.0g

Unhealthy Fat

0.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the water is at the correct temperature (100F) for activating the yeast.

  2. Use Asian pear for a more authentic Bulgogi flavor.

FAQS

  1. Can I use tamari instead of soy sauce?

    Yes, tamari can be used as a gluten-free alternative to soy sauce.

  2. What is the purpose of blooming yeast?

    Blooming yeast ensures that it is active and will help the dough rise.

  3. Can I use a different fruit instead of apple?

    Asian pear is a great substitute for apple in the marinade.

  4. How do I know when the dough is proofed?

    The dough should double in size after proofing for about 1 hour.

  5. What fillings work well with Bulgogi Bao?

    Traditional bulgogi beef, vegetables, or tofu are great filling options.

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Brandon Griffin

(@cajuninthekitchen)

Oakland, Ca πŸ“ Chef Made in Louisiana ⚜️🐊...

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