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Gochujang Pot Roast Bao Buns

Sink your teeth into pillowy steamed buns filled with tender, melt-in-your-mouth pot roast glazed in a bold, spicy-sweet Gochujang kick and topped with a refreshing veggie crunch.
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This recipe transforms a classic, comfort-food Pot Roast into a modern Asian-fusion masterpiece. The richness of the slow-cooked beef is perfectly offset by the spicy, fermented notes of Gochujang and the airy softness of the Bao Bun.

Ingredients
  • Amoy Bao Buns #523803: 10 buns (steamed until soft)
  • Sandridge Beef Pot Roast with Gravy #468194: 1.5 lbs (pre-cooked, warm, and shredded)
  • Gochujang Sauce: 1/2 cup (plus extra for drizzling)
  • Carrot: 1 large (shredded or julienned)
  • Cabbage: 2 cups (shredded Napa or Red cabbage)
  • Cucumber: 1/2 English cucumber (thinly sliced half-moons)
  • Spring Onion: 3 stalks (thinly sliced)

Directions

  1. Prepare the Gochujang Beef
    • Shred: Take your warm Pot Roast and shred it into bite-sized pieces using two forks.
    • Glaze: In a pan over medium heat, toss the shredded beef with the Gochujang Sauce. If the sauce is too thick, add a tablespoon of water or beef broth. Stir until the beef is well-coated and the sauce is bubbling and slightly caramelized.
  1. The Quick Slaw
    • In a small bowl, toss the shredded cabbage and carrots together.
    • Optional Tip: Toss them with a splash of rice vinegar and a pinch of salt to soften them slightly while you steam the buns.
  1. Steam the Buns
    • Prepare the Amoy Bao Buns according to the package instructions (usually steaming for 3–5 minutes). They should be puffed, white, and soft to the touch.
  1. The Assembly
    • The Base: Gently pry open a warm bun and place a few cucumber slices at the bottom.
    • The Protein: Add a generous portion of the Gochujang Beef.
    • The Crunch: Top the beef with a handful of the carrot and cabbage slaw.
    • The Garnish: Finish with a heavy sprinkle of spring onions and an extra dot of Gochujang sauce for color.

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