Korean Short Rib Bao Buns

We have been experimenting with meat tenderisation and exploring other benefits we are able to achieve using our ingredients, targeting salt and sugar reduction with clean label products while also adding to the flavour

We also wanted to ensure we was following food trends we have seen in the market and restaurants as well as through a number of food trend reports. One of the largest food trends we are noticing is Korean BBQ, a sweet, salty, sour and savoury combination with a touch of heat, accompanied with pickled vegetables

I decided what best way to demonstrate this than to make a Korean BBQ Bao Bun filled with marinaded beef short rib and pickled vegetables, Please see recipe below.

Short Rib Marinade

  • 130g Herbasweet AS-01-A

  • 5g Herbarom AF-24-SR

  • 150g Shio Koji

  • 25g Red Miso Powder/Paste

  • 100g Water

  • 50g Mirin (Rice Wine)

  • 30g White onion finely diced

  • 30g Grated Pear

  • 10g Finely chopped garlic

  • 2TBSP Dark Sesame oil

  • 5g Cracked black pepper

Method:

  1. Coat the beef in the Herbasweet AS-01-A and set aside at room temperature

  2. In a bowl mix together all other ingredients until fully blended together

  3. Using a large freezer bag/Vac pack bag, Add the meat and pour in the marinade mix

  4. Seal the bag and ensure the meat is completely covered by massaging the marinade into the meat

  5. Set in the fridge overnight prior to using (This allows the marinade to fully penetrate into the meat)

To Cook:

  • OVEN - 160c for 3 hours and until the outside is caramelised, cover with foil for the first 2 hours and 30 mins

  • SOUS VIDE – Vacuum pack the short rib and sous vide for 2 hours at 56c, Finish on the BBQ or in a Frying pan to gain caramelisation

  • Once cooked, slice 2-4 mm thick pieces, saving any cooking liquor so use as a sauce for the Bao

Bao Bun

  • 525g Plain Flour

  • 15g Herbasweet AS-01-A

  • 10g Dried Yeast

  • 50ml Dairy free milk

  • 1 TBSP Sunflower oil

  • 1 TBSP Rice Vinegar

  • 1 TBSP Baking Powder

Method:

  1. Mix flour, Sugar and ½ TSP Salt into a bowl

  2. Dissolve the yeast in 1TSP Luke warm water and add to the flour with the milk, Sunflower oil, Rice vinegar & 200ml water

  3. Mix thoroughly into a dough, Knead for 10-15 mins

  4. Place in a lightly oiled bowl, covering with a damp cloth, leave for 2 hours or until it has doubled in size

  5. Knock back (knead) the dough again for 2 mins

  6. Sprinkle over the baking powder and knead for a further 5 mins

  7. Roll out into a long sausage shape, and cut into 45g portions

  8. Form each into a neatly round ball and leave to rest for 2-3 mins

  9. Using a rolling pin roll each ball into a oval approx. 3-4mm thick

  10. Fold in half to create the bao bun shape

  11. Leave in a warm place for 1 hour and 30 mins or until doubled in size

  12. Place each bao onto a square piece of parchment paper

  13. Using a steamer over a high heat, steam the buns for 8 -10 minutes until puffed up (do not overfill the steamer, do a few batches)

  14. For serving, re-heat through the steamer, prise open and fill with the filling

Pickle Vegetables

  • Carrots & Mooli - Julienne sliced

  • Cucumber - Half circles thinly sliced

  • 15g Fine Sea Salt

  • 10g Chilli flakes

  • 35g Rice Vinegar

  • 50g Herbasweet AS-01-A

  • 10g Sesame seeds (Toasted)

  • 1 Garlic clove finely chop