Gochujang Sweet Potato Bao
Stemming from Chinese cuisine, the term bao refers to steamed bread buns that are light and airy in texture. In recent years, the term "bao" has become popular, especially the "Gua Bao" style, which is an open-faced bao resembling a taco. Packed full of flavour these gochujang sweet potato bao are the perfect weekend treat.
Serves
Ingredients
For the Sweet Potato
<item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 small sweet potato<item-todo-done><item-todo-done>6 - steamed bao buns<item-todo-done>
For the Sauce
<item-todo-done>2 tbsp gochujang paste<item-todo-done><item-todo-done>1 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done>
For the Salsa
<item-todo-done>3 spring onions<item-todo-done><item-todo-done>10g coriander leaves<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 tbsp sesame oil<item-todo-done>
To Garnish
<item-todo-done>50g vegan mayo<item-todo-done><item-todo-done>50g crispy onions<item-todo-done>
Before you start
large frying pan
Prep the veg
- Chop the sweet potato into 1cm cubes
- Finely slice the spring onion and roughly chop the coriander
Make the salsa
- Place the spring onion and coriander a small bowl
- Squeeze over the lime juice and sesame oil, mix to coat
Mix the sauce
- In a small bowl, mix the gochujang, soy sauce, maple syrup and sesame seeds
Cook the sweet potato
- Heat a pan over a medium heat with the olive oil
- Add the sweet potato and fry for 8 minutes until cooked through and golden all over
- Stir in the gochujang sauce and mix to coat the potato