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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

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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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