Vegan Bao Buns with Sticky Korean Glaze

Learn how to make soft, fluffy vegan bao buns filled with sticky, savoury plant-based pork in this easy recipe. These bao buns are inspired by classic Asian street food but made completely vegan — juicy, glazed, and full of umami flavour. Perfect for dinner, parties, or meal prep, this recipe walks you through making bao dough, cooking the vegan “pork,” and glazing it to perfection.

korean vegan meat, hazelnuts, cucumber, coriander stuffed in bao buns
korean vegan meat, hazelnuts, cucumber, coriander stuffed in bao buns

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Vegan Bao Buns with Sticky Korean Glaze

Prep time: 2 hrs 30 mins
Cook time: 30 mins
Total time: 3 hrs
Servings: 18 bao buns
Category: Main Course / Street Food
Cuisine: Asian-Inspired / Korean Fusion
Diet: Vegan

Description

Soft, fluffy vegan bao buns filled with juicy plant-based pork and coated in a rich, sticky Korean gochujang glaze. This recipe brings together sweet, spicy, and savoury flavours in a dish that’s better than takeaway! Perfect for dinner, parties, or meal prep — and completely dairy-free and vegan-friendly.

Ingredients

For the Bao Buns

  • 525g (18½oz) plain flour, plus extra for dusting

  • 1½ tbsp caster sugar, plus a pinch

  • ½ tsp sea salt

  • 1 tsp fast-action dried yeast

  • 50ml (2fl oz) milk or plant-based milk

  • 1 tbsp sunflower oil, plus extra for brushing

  • 1 tbsp rice wine vinegar

  • 1 tsp baking powder

For the Korean Glaze

  • 2 tbsp gochujang paste

  • 2 tbsp honey (or agave/maple syrup for vegan option)

  • 4 tbsp brown sugar

  • 4 tbsp soy sauce

  • 2 garlic cloves, minced

  • 2 tsp ginger, minced

  • 1 tbsp vegetable oil

  • 1 tbsp sesame oil

For Serving

  • 300g vegan pork (or plant-based meat substitute)

  • Cucumber slices

  • Red chilli slices

  • Crushed roasted peanuts or hazelnuts

👩‍🍳 Instructions

1. Make the Bao Dough

  1. In a large bowl, mix the flour, sugar, and salt.

  2. Dissolve the yeast and a pinch of sugar in 1 tbsp warm water and let it foam slightly.

  3. Add the yeast mixture to the flour along with milk, sunflower oil, rice wine vinegar, and 200ml (7fl oz) tepid water.

  4. Mix to form a soft dough, adding a little more water if needed.

  5. Knead on a floured surface for 10–15 minutes until smooth and elastic.

  6. Place in an oiled bowl, cover with a damp cloth, and leave to rise until doubled (1½–2 hrs).

2. Shape the Buns

  1. Once risen, punch the dough down and sprinkle with baking powder.

  2. Knead for another 5 minutes.

  3. On a floured surface continue to roll out the dough until it is about 1cm (roughly ½”) thick.

  4. Then brush with oill using a brush or your fingers

  5. With an an 8cm (around 3 ¼”) cookie cutter to cut out dough circles. Fold each circle over in half and transfer to a square of baking paper.

  6. Use the rolling pin to roll over the top to gently flatten each folded piece. Any extra dough can now be rolled out again and cut and folded in the same way.

  7. Cover the bao lightly with a tea towel and allow to rise for 30 minutes.

3. Steam the Buns

  1. Steam in batches over medium-high heat for about 8 minutes until fluffy.

  2. Keep covered to prevent drying out.

4. Make the Korean Glaze

  1. Combine all glaze ingredients in a small saucepan over medium heat.

  2. Simmer for 5 minutes until thickened and glossy.

5. Assemble

  1. Toss 300g vegan pork in the glaze until well coated.

  2. Fill each steamed bao with the sticky vegan pork.

  3. Garnish with cucumber slices, chilli, and crushed nuts.

  4. Serve warm and enjoy the sweet, spicy, savoury perfection!

🌱 Tips & Variations

  • Swap vegan pork for tofu, tempeh, or oyster mushrooms for a lighter version.

  • Freeze unsteamed buns for later use — just thaw and steam when needed.

  • For extra shine, brush steamed buns with a touch of sesame oil before serving.