Lunchbreak: Bao tacos, prepared by KorFusion’s Peter Chung

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Chef Peter Chung

1234 N. Halsted Street
(312) 929-3166

Bao Tacos

Chinese steamed bun
grilled pork
spring mix
pickled radish
spring mix lettuce
sliced cucumber

Prepare pork in marinade overnight with additional marinade on the side. Prepare pickled radish. Grill pork in medium heat and continue to brush on sauce until ready/cooked through. Steam bao buns over boiling water (3-5 minutes). Hoisin sauce on bun interior followed by meat and veggies.


Galbi Sauce
For 1 pound of meat

1/2 Korean Pear
1 Tbs Cheongu (Korean rice wine)
1/4 cup soy sauce
3 Tbs sugar
2 Tbs sesame oil
1/2 onion
1 Tbs garlic, minced
1 green onion
1/4 tsp black pepper
1 Tbs sesame seeds

Mix together and allow meat to marinade overnight in refrigerator.

Pickled Korean Radish

1 Korean Radish, sliced in small strips
1 cup of water
1 cup of vinegar, flexible
1 cup of sugar, flexible
small piece of beet for color, optional

Mix together and soak radish 30 minutes to an hour in refrigerator.