Korean BBQ Portobello Bao Sandwiches

Ingredients

Quick pickle

• ½ small red onion, very thinly sliced
• 2 tbsp rice vinegar
• 2 tbsp water
• 1 tsp granulated sugar
• ⅛ tsp fine salt

Mushroom filling

• 4 large portobello caps, about 1 lb total, stems removed and sliced ½ inch thick
• 1 tbsp neutral oil
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp gochujang
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 garlic cloves, minced
• 2 tbsp water

Assembly

• 8 prepared frozen folded bao buns
• Water for the steamer, according to its instructions
• ½ cup thinly sliced cucumber
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds

Equipment

Steamer, skillet, small bowl

Allergens and ingredient notes: Wheat, soy, sesame; check prepared bao for milk or egg.

Step by step

1. Mix the pickle vinegar, water, sugar, and salt until dissolved. Add the onion and let stand 20 minutes, turning once.
2. Whisk soy sauce, gochujang, brown sugar, mushroom vinegar, sesame oil, garlic, and the separate mushroom water. Heat the neutral oil in a large skillet over medium-high heat.
3. Cook portobello strips for 6–8 minutes, turning, until browned and softened. Work in two batches if needed so they brown rather than steam. Reduce heat to medium-low, add the sauce, and toss for 2–3 minutes until reduced to a glossy coating.
4. Steam the prepared frozen bao according to package directions, typically 8–12 minutes, using the specified steamer water and keeping the buns above it.
5. Drain the pickled onion. Divide mushrooms and their glaze among all eight bao, then add cucumber, onion, scallions, and sesame. Serve hot.

The Devotti twist: Portobello strips supply a substantial bite, while a quick pickle adds contrast to the sweet-spicy glaze.

Make ahead and storage

Refrigerate fillings within 2 hours and use within 2 days. Reheat mushrooms to 165°F (74°C); steam buns fresh for the best texture.

Image: AI-generated recipe illustration; homemade results and presentation will vary.