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:
Coat the beef in the Herbasweet AS-01-A and set aside at room temperature
In a bowl mix together all other ingredients until fully blended together
Using a large freezer bag/Vac pack bag, Add the meat and pour in the marinade mix
Seal the bag and ensure the meat is completely covered by massaging the marinade into the meat
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:
Mix flour, Sugar and ½ TSP Salt into a bowl
Dissolve the yeast in 1TSP Luke warm water and add to the flour with the milk, Sunflower oil, Rice vinegar & 200ml water
Mix thoroughly into a dough, Knead for 10-15 mins
Place in a lightly oiled bowl, covering with a damp cloth, leave for 2 hours or until it has doubled in size
Knock back (knead) the dough again for 2 mins
Sprinkle over the baking powder and knead for a further 5 mins
Roll out into a long sausage shape, and cut into 45g portions
Form each into a neatly round ball and leave to rest for 2-3 mins
Using a rolling pin roll each ball into a oval approx. 3-4mm thick
Fold in half to create the bao bun shape
Leave in a warm place for 1 hour and 30 mins or until doubled in size
Place each bao onto a square piece of parchment paper
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)
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 chopped
Method:
Cover the chopped vegetables in the salt, place in a colander or sieve over a sink for 30-45 mins (this will draw out excess water)
Squeeze them firmly to remove any further water
Place vegetable into a bowl and cover with the remaining ingredients
Ensure the mix is distributed well
Leave for at least 60 mins (maximum 1 week, the vegetables will get softer the longer they are left)
Store in a refrigerator
The Benefits
Shio Koji - By using shio koji we was able to remove free salt from the beef marinade while increasing the umami flavour. This also made the beef much more tender and reduced the cooking time by over an hour!
Herbasweet AS-01-A - Removal of all sugars from the recipe, Clean label, No added sugar claim
Herbarom AF-24-SR - Clean label, apple extract colouring to add a deep caramelised colour to the marinade
If you want more information please do not hesitate to contact us!
