Bulgogi Chicken Bao Buns
with sticky eggplant, crispy onions & ginger mayonnaise
There is a new ingredient in your box! Enrich this dish with the deep flavour and subtle sweetness of black garlic marinade - ideal for grilling and marinating.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 piece
Bao buns
(Contains: Tarwe)
1 piece
Chicken breast
¼ bunch
Scallions
1 piece
Carrot
½ piece
Eggplant
15 g
Black garlic marinade
½ sachet(s)
East Asian-style sauce
(Contains: Tarwe, Soja)
2.5 g
Ginger paste
20 g
Bulgogi sauce
(Contains: Tarwe, Soja, Zwaveldioxide en sulfiet, Sesamzaad, Vis)
15 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
Not included in your delivery
½ tablespoon
[Reduced salt] soy sauce
2 tablespoon
[Plant-based] mayonnaise
1 tablespoon
White wine vinegar
½ tablespoon
Sugar
60 milliliters
Water for the sauce
1.5 tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C. Grate the carrot. In a bowl, combine the white wine vinegar with the sugar and the carrot. Set aside until serving, stirring occasionally. Finely chop the scallions and separate the white part from the greens. Dice the eggplant into cubes of around 2cm.
Heat a third of the sunflower oil in a deep frying pan over medium-high heat. Season the eggplant with salt and pepper, then fry for 4 - 6 minutes. Add the black garlic marinade, the white part of the scallions and the East Asian-style sauce. Toss well to coat, then add the water (see pantry for amount). Fry for 6 - 8 minutes, covered.
In the meantime, heat another third of the sunflower oil in a frying pan over medium-high heat. Fry the chicken for 2 - 3 minutes per side. Reduce the heat and fry for a further 4 - 5 minutes, or until done.
Remove the chicken from the pan and finely chop or shred it. Transfer the chicken to a bowl and add the bulgogi sauce, the soy sauce and the rest of the sunflower oil. Season to taste with salt and pepper (see Tip).
Tip: if you'd like to make it spicier, add some sambal from your pantry as preferred.
Bake the bao buns in the oven for 4 - 5 minutes. In a small bowl, combine the mayonnaise with the ginger paste.
Fill the bao buns with the chicken and carrot. Drizzle with the ginger mayonnaise and garnish with the crispy onions and the scallion greens. Serve the eggplant alongside.
