Sautéed Chicken Guabao with Korean Turnip Julienne
Recipe by LE RIZ JAUNE
Savory fusion inspired by Chinese guabao, Vietnamese tsounet and a Korean banchan. A lightly sweet steamed bun filled with flavorful minced chicken, crunchy turnip juliennes seasoned with gochugaru and chives, all drizzled with a soy‑mirin sauce. Perfect for a convivial and original meal.
MediumAsian fusionServes 4
Printable version with shopping checklist
Source Video
1h 58m
Prep
31m
Cook
18m
Cleanup
2h 47m
Total
Cost Breakdown
Total cost:$8.20
Per serving:$2.05
Critical Success Points
- • Dough rising (at least 1 hour)
- • Steaming the buns (do not open the lid)
- • Forming and cooking the chicken patties (prevent them from falling apart)
- • Sauce thickening (do not overcook)
Safety Warnings
- • Handle very hot steam – avoid burns.
- • Hot oil can cause splatters – keep face away.
- • Cook the chicken to an internal temperature of 75 °C to eliminate any salmonella risk.
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