Bao bun fun.
LET'S TALK FOOD!
Do you ever want to change up your flavor profile, and shock your tastebuds with a perfect balance of salty, sweet, heat, and acidity. This is the meal for you.
Steamed bao buns is a great way to spice up your average bbq, and be as creative as you want. The bao bun is a great base for any meat or topping you choose.
I went with a paper thin American Wagyu, and a Korean bbq chicken. They both paired so nice with the homemade slaw, and homemade pickled onions. The thick creaminess of the bun, the sweetness from the meat, and the acid from the onions, and slaw is a game changer.
You can choose any meat you want , but i think the key components are the slaw and onions.
Here's what I used for my slaw and onions. Simple and easy
-1 bag shredded green and red cabbage, sweet carrots
-1/2 cucumber sliced. Or substitute with jicama
-1 bunch cilantro
-1 green apple
-1/4 cup rice wine vinegar
-1/4 cup sesame oil
-1 tbsp honey
-Salt and pepper to taste
-Top with black sesame seeds
THE PICKLED ONIONS
-1 red onion, sliced thin
-1/2 cup water
-1/4 cup white vinegar
-1/4 cup apple cider vinegar.( I used a ginger honey infused apple cider vinegar)
-1 1/2 tbsp honey
-1 1/2 tsp kosher salt
-1/4 tsp red pepper flakes
Place thinly sliced onions in a large enough mason jar. Pour all other contents into a pot. Medium heat until it starts to simmer, than pour contents into mason jar. Make sure all onions are submereged in the liquid completely. Let cool for approx 20-30 minutes. Your onions should be pickled and ready to eat. Cover and save in the fridge.