• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Privacy Policy
  • Interviews
    • Why I Cook
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Appetizers / Pressed Maitake Buns with Gochujang-Hoisin Glaze

September 1, 2016

Pressed Maitake Buns with Gochujang-Hoisin Glaze

Jump to Recipe·Print Recipe

Pressed Maitake Buns with Gochujang-Hoisin Glaze

These soft and pillowy steamed buns are stuffed with pressed maitake, using a technique created by Derek Sarno over at Wicked Healthy. Genius in its simplicity, this method of preparation starts with a whole food ingredient (maitake clusters) that’s soaked in a brine, then weighted down in a hot cast iron pan until well-seared, then optionally baked to develop a dense, faux-meaty texture. It’s perfect for serving on its own, breading and frying, shredding up for stuffing into tacos or really anything you want.

Pressed Maitake Buns with Gochujang-Hoisin Glaze

What I like best about this technique (besides the fact that the end result is delicious!) is that it’s super-versatile and easy, and something that anyone can do with just a few ingredients and equipment.

Pressed Maitake Buns with Gochujang-Hoisin Glaze

I decided to make steamed buns using Derek’s technique, and seasoned these pressed maitakes with a little Chinese Five-Spice powder and white pepper after soaking them in a brine, then pressed+seared and baked, finishing them off by dragging them through a clingy and fiery gochujang-hoisin glaze. The meatiness of the maitake works perfectly with the crisp and clean pickled vegetables, while the softness of the lotus seed bun is the perfect vehicle to hold everything together.

Pressed Maitake Buns with Gochujang-Hoisin Glaze

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pressed Maitake Buns with Gochujang Glaze

PRESSED MAITAKE BUNS WITH GOCHUJANG-HOISIN GLAZE


  • Author: olivesfordinner.com
  • Total Time: 75 hours
  • Yield: 14-16 buns
Print Recipe
Pin Recipe

Ingredients

FOR THE PICKLED VEGETABLES

  • 2 persian cucumbers, sliced on a mandoline
  • 1 carrot, sliced into thin ribbons with a vegetable peeler
  • 1 cup water
  • 1/2 cup rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

FOR THE GOCHUJANG-HOISIN GLAZE

  • 4 tablespoons gochujang
  • 4 tablespoons rice vinegar
  • 4 tablespoons brown sugar
  • 2 tablespoons hoisin sauce

FOR THE MAITAKE

  • 2 large maitake mushrooms
  • 1/4 teaspoon Chinese 5-spice powder
  • 1/8 teaspoon white pepper

TO SERVE

  • 14 –16 lotus seed buns
  • 1 –2 scallions, sliced thinly
  • handful of fresh cilantro

Instructions

TO MAKE THE PICKLED VEGETABLES

  1. Add the cucumber and carrots to a bowl. Combine the water, rice vinegar, salt and sugar together, then pour over the vegetables. Allow to sit for about 30 minutes, then drain and set aside.

TO MAKE THE GOCHUJANG-HOISIN GLAZE

  1. Combine all of the sauce ingredients in a small saucepan over low heat. Allow to heat and slightly thicken for about 10 minutes, stirring often to avoid burning.

TO MAKE THE MAITAKE

  1. Check out the recipe and method over at Wicked Healthy (see links above in the first paragraph of this post). I seasoned with the Chinese 5-spice powder+white pepper prior to pressing and finished with the gochujang-hoisin sauce.

TO SERVE

  1. Steam the lotus seed buns according to the package instructions. Assemble the buns by dragging the pressed maitake through the sauce, and adding some of the pickled vegetables on top, and finishing with a sprig of cilantro and scallions, as desired. Serve immediately.
  • Prep Time: 30 hours
  • Cook Time: 45 hours

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Pressed Maitake Buns with Gochujang-Hoisin Glaze

Filed Under: Appetizers, Entrees, Plant-Based Dinners, Sandwiches and Wraps, Small Bites Tagged With: Chinatown finds, mushrooms, veganized classics

Reader Interactions

Comments

  1. Spazv says

    September 4, 2016 at 2:15 am

    Hi Erin,

    I’m one of your silent followers.
    I absolutely love all your presentations and have tried some of your recipes.
    My question today is, do you have a recipe for the buns?

    Thank you for sharing your creativity with the world.

    Spazv

    Reply
    • erinwyso says

      September 4, 2016 at 8:13 am

      Hi Spazv, thanks for being here and your kind words! 🙂 Yes, I veganized Momofuku’s Pork buns:

      https://olivesfordinner.com/2015/11/vegan-pork-buns-with-oyster-mushroo.html

      I do believe that you can also use Pillsbury dough (some varieties are vegan) to make a quicker version of pork buns. A quick google should give you the info you need … good luck!

      Reply

Trackbacks

  1. Wicked Healthy's Fresh Five | Our Favorite Late Summer Finds! - Wicked Healthy says:
    September 16, 2016 at 6:45 am

    […] up are these Pressed Maitake Buns with Gochujang-Hoisin Glaze from Erin over at Olives for Dinner, who used our pressed maitake technique! This technique is […]

    Reply

Leave a Reply to Wicked Healthy's Fresh Five | Our Favorite Late Summer Finds! - Wicked Healthy Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
rouxbe
vegnews olivesfordinner

Stay Updated

Don’t Miss These!

Simple Sauteed Tofu with Crispy Sesame Kale

Simple Sauteed Tofu with Crispy Sesame Kale

carrot lox bagel

Carrot Lox

vegan french toast

Coconut French Toast

Three-Year Anniversary and a Giveaway!

Three-Year Anniversary and a Giveaway! [closed]

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

Vegan Macaroni and Cheese
Molecular Vegan: Scallops with Carrot-Ginger Caviar
Coconut, Pomegranate and Lime Kanten

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS

Copyright© 2022 · Brunch Pro Theme by Shay Bocks