Double Crunch Gochujang Jackfruit Bao with Spicy Mayo & Pink Pickled Radish

Method

1. For the Double Crunch Gochujang Jackfruit: Drain and rinse the jackfruit well. Roughly shred the jackfruit pieces using your fingers or a fork. Bring 300 ml water to a gentle boil in a pot. Add 1 tsp soy sauce, 1 tbsp Obento Rice Wine Vinegar, 1 tsp mushroom seasoning powder, 1 tsp garlic powder and 1 tbsp gochujang paste and stir well. Add the shredded jackfruit and cook covered for 10 minutes, allowing the flavours to infuse and the liquid to reduce. Mix 1 tsp cornflour with 1 tbsp water to form a slurry and stir it into the pot. Mix well until the jackfruit becomes slightly sticky and holds together. Remove from heat and allow to cool for 10 minutes.
2. Shape the Jackfruit Tenders: In a bowl combine ¼ cup cornflour, 1 tsp mushroom seasoning powder and ½ tsp baking powder. Scoop 2 tbsp portions of the jackfruit mixture onto cling wrap and shape into small flat tenders sized to fit inside the bao buns. Lightly coat each tender in the dry mixture, wrap tightly in cling wrap and repeat with the remaining jackfruit. Place in the freezer for 20 minutes to firm up.
3. Prepare the Double Crunch Batter: For the dry coating, mix 1 cup all-purpose flour and ½ tsp garlic powder in a bowl. For the wet batter, whisk together ¼ cup cornflour, ¼ cup all-purpose flour, ½ tsp baking powder, a pinch of salt, ½ cup ice-cold water and ½ cup club soda until a light batter forms.
4. Fry the Jackfruit: Heat oil in a saucepan over medium-high heat. Remove the jackfruit tenders from the freezer and unwrap. Dip each tender into the wet batter, allow excess to drip off, then coat in the dry flour mixture. Fry in small batches for 6–7 minutes until deeply golden and crisp. Transfer to a rack to drain.
5. For the Pickled Radish: Thinly slice fresh radishes. In a small bowl combine 2 tbsp Obento Rice Wine Vinegar, 1 tsp sugar and a pinch of salt. Stir until the sugar dissolves. Add the sliced radishes and toss well to coat. Allow them to pickle for at least 10 minutes before using.
6. For the Gochujang Glaze: In a small saucepan combine 1 tbsp gochujang paste, 1 tbsp soy sauce, brown sugar, honey, 1 tsp Obento Rice Wine Vinegar, water and grated garlic. Simmer for 2–3 minutes until glossy and slightly thickened. Brush the glaze lightly over the crispy jackfruit tenders so they remain crunchy but glossy.
7. For the Spicy Mayo: In a small bowl combine Kewpie mayonnaise, gochujang and lemon juice and mix until smooth.
8. Assemble the Bao: Open each steamed bao bun and spread a layer of spicy mayo inside. Add a layer of pickled radish slices followed by the crispy gochujang jackfruit tenders. Finish with a sprinkle of black and white sesame seeds and onion leaves.