Bulgogi Chicken Bao Buns

Name: Bulgogi Chicken Bao Buns with sticky eggplant, crispy onions & ginger mayonnaise
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 6 piece Bao buns; 2 piece Chicken breast; ½ bunch Scallions; 1 piece Carrot; 1 piece Eggplant; 30 g Black garlic marinade; 1 sachet(s) East Asian-style sauce; 5 g Ginger paste; 35 g Bulgogi sauce; 30 g Crispy fried onions; 1 tablespoon [Reduced salt] soy sauce; 4 tablespoon [Plant-based] mayonnaise; 2 tablespoon White wine vinegar; 1 tablespoon Sugar; 120 milliliters Water for the sauce; 3 tablespoon Sunflower oil; to taste Salt and pepper

with sticky eggplant, crispy onions & ginger mayonnaise

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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.

Tags:

New Ingredient

Allergens:

Tarwe

•Soja

•Zwaveldioxide en sulfiet

•Sesamzaad

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)4868 kJ

Calories1163 kcal

Fat58.3 g

Saturated Fat10.3 g

Carbohydrate114.7 g

Sugar38.8 g

Dietary Fiber8.9 g

Protein44.1 g

Salt4.7 g

Potassium98.8 mg

Calcium15.6 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Grater

•Casserole with Lid

•Tall-Sided Pan

•Small Bowl

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.