A fusion dish combining Korean Bulgogi flavors with a soft, fluffy bao bun. Perfect for those who love experimenting with different cuisines.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix all marinade ingredients in a blender and blend until smooth.
Adjust seasoning with salt and pepper to taste.
Marinate whatever meat you have for an hour. Cut the meat into small pieces. It will be easier to fill.
Bloom yeast in warm water to see if it activates.
Add all dough ingredients to a stand mixer and mix well.
Knead the dough on low to medium speed for 10 minutes or until completely smooth.
Transfer the dough to an oiled bowl, cover, and allow to proof for 1 hour.
Fry the meat till golden brown. Mix them with leftover marinade.
Weigh out 100g of dough and stuff it with the filling.
Steam them until the buns look translucent.
Ensure the water is at the correct temperature (100F) for activating the yeast.
Use Asian pear for a more authentic Bulgogi flavor.
Can I use tamari instead of soy sauce?
Yes, tamari can be used as a gluten-free alternative to soy sauce.
What is the purpose of blooming yeast?
Blooming yeast ensures that it is active and will help the dough rise.
Can I use a different fruit instead of apple?
Asian pear is a great substitute for apple in the marinade.
How do I know when the dough is proofed?
The dough should double in size after proofing for about 1 hour.
What fillings work well with Bulgogi Bao?
Traditional bulgogi beef, vegetables, or tofu are great filling options.
