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Gochujang Sweet Potato Bao

  • Simple
  • 0:15 m
  • 13 ingredients

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: 3

Ingredients

For the Sweet Potato

  • 2 tbsp vegetable oil
  • 1 small sweet potato
  • 6 - steamed bao buns

For the Sauce

  • 2 tbsp gochujang paste
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sesame seeds

For the Salsa

  • 3 spring onions
  • 10g coriander leaves
  • 1 lime
  • 1 tbsp sesame oil

To Garnish

  • 50g vegan mayo
  • 50g crispy onions

Before you start

large frying pan

Step 1

Prep the veg

  • Chop the sweet potato into 1cm cubes
  • Finely slice the spring onion and roughly chop the coriander

Ingredients

  • 1 small sweet potato
  • 3 spring onions
  • 10g coriander leaves

Step 2

Make the salsa

  • Place the spring onion and coriander a small bowl
  • Squeeze over the lime juice and sesame oil, mix to coat

Ingredients

  • 1 lime
  • 1 tbsp sesame oil

Step 3

Mix the sauce

  • In a small bowl, mix the gochujang, soy sauce, maple syrup and sesame seeds

Ingredients

  • 2 tbsp gochujang paste
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp sesame seeds

Step 4

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

Ingredients

  • 2 tbsp vegetable oil
  • 6 - steamed bao buns
  • 50g vegan mayo
  • 50g crispy onions