Bulgogi Venison Bao Buns with Mustard Caviar

• Heat a drizzle of sunflower oil in a large frying pan over high heat. 
• Stir-fry the cabbage and the carrot for 4 - 5 minutes until wilted but not yet soft.
• Crush or mince the garlic and add it to the vegetables, along with the soy sauce, the Korean-style spices and another third of the sugar.
• Stir-fry for 1 - 2 more minutes.

• In a small saucepan, combine the mustard seeds with the white wine vinegar and the rest of the the sugar.
• Bring to a boil, then turn off the heat and set aside.
• Heat a drizzle of sunflower oil in a frying pan over medium-high heat. 
• When the oil is nice and hot, fry the steak for 3 - 4 minutes per side, or until cooked as preferred.

• In a small bowl, combine the apricot chutney with the bulgogi sauce.
• When the steak is almonst done, coat it with the apricot bulgogi sauce. Remove from the pan and allow to rest under aluminum foil.
• In the meantime, finely chop the fresh herbs.
• In a small bowl, combine the mayonnaise with the East Asian-style sauce.

• Boil a shallow layer of water in a pot or saucepan.
• Line a sieve with a sheet of parchment paper and place it over the pan, taking care to ensure it doesn't touch the water (see Tip).
• Transfer the bao buns to the sieve and cover with the lid, then allow to steam for 5 - 7 minutes or until soft.

Tip: if you have a steamer, use this instead of the sieve.