Veg Nuggets Bao in Korean Sauce
Get ready for a flavourful explosion with our Veg Nuggets Bao in Korean Sauce! Made with crispy plant-based nuggets, these fluffy steamed buns are loaded with bold, spicy Korean flavor. It's the perfect combo of tender bao and crunchy, savory filling that'll keep you coming back for more.
Bite into one now and take your taste buds on a delicious adventure!
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Not only are these Veg Nuggets Bao in Korean Sauce absolutely delicious, but they are also a better alternative to traditional meat-based dishes. Plus, you can customize the level of spiciness to your liking, making it a perfect option for all taste preferences
INGREDIENTS
- Simply Better Plant-based Nuggets
- 1 tbsp oil
- 1/4th cup chilli sauce
- 3 tbsp Sugar
- 2 tbsp salt
- 1tbsp Sesame Seeds
- 1 tbsp garlic, chopped
- 1 tsp chilli flakes
- 35 ml of Vegan Soy Milk
- ½ tbsp of Active Dry Yeast
- 270 gm of all-pupose flour
- 2 tbsp olive oil
- Green lettuce
INSTRUCTIONS
- Take out the plant-based Nuggets from the pack. Cook the Nuggets in a little oil until they are crispy and delicious!
- Combine 1/4 cup chilli sauce, 2 tablespoons sugar, 1 tablespoon salt, 1 tablespoon minced garlic, 1 tablespoon sesame seeds, and 1 tablespoon chilli flakes in a mixing bowl. Mix all the ingredients well and pour them over the Nuggets. Keep the mix aside.
- In a bowl, take 35 ml of Soy milk and add 1 tbsp sugar & 1/2 tbsp active dry yeast. Stir the ingredients well and set them aside.
- In another bowl, take 270 gm all-purpose flour, 1/4 tsp salt, 2 tbsp olive oil, and add the Vegan Soy Milk & active dry yeast mixture. Start kneading the dough, add a little more water, if necessary. When you have a smooth, elastic dough ball, place it in a bowl that has been brushed with oil. Cover it well and keep it in a warm place. Wait till the dough gets double in size. This will take around an hour.
- After an hour, sprinkle a little dry flour on the kitchen counter and use a rolling pin to roll out the dough into a 1 cm-thick disc. Cut as many smaller discs as possible from it using a cookie cutter or a sharp edged bowl. Brush some oil on the top side of all the smaller discs, and fold them in half, as shown in the video.
- Roll out the leftover scraps of the dough and repeat the process of shaping them into baos. Carefully place them all on cut pieces of parchment paper. Place all the shaped baos on a tray. Cover them and keep them in a warm place. Let the shaped baos sit for another 20–30 minutes.
- Prepare your steamer and carefully place the baos on the steamer with the help of parchment papers. Make sure your fingers don't make any impressions on them while handling them.
- Steam for 12 minutes and take them out on a wire rack. Remove the wet piece of parchment from the base and let them cool on the wire rack. Fill the bao buns with fresh green lettuce and prepared nuggets. Top with sprouts and enjoy it hot.
Serve hot and enjoy.
