Steamed buns with coleslaw and smoky mayo
Mizuna, Asiamix lettuce or Frizee.
100 g spring cabbage
¼ pc. Red cabbage
¼ pc. Savoy cabbage
2 tbsp sesame oil
1 tbsp rice vinegar
2 tbsp soy sauce
80 g kimchi
80 g soy milk unsweetened
200-250 g smoke oil (any other oil can be used)
2 tbsp vinegar
Remove the stalk and coarse stems from the cabbage and cut into fine strips.
Heat the sesame oil in a Teflon pan and fry the cabbage strips in it.
Finely chop the kimchi and add.
Season with rice vinegar and soy sauce.
Put the soy milk and vinegar in a narrow and tall cup.
Using a hand blender, slowly blend in the oil in a thin stream until the desired consistency is reached.
Season to taste with salt.
Fry the Luya BBQ Chunks with a little oil in a Teflon pan.
Carefully open the warm Steamed Buns and fill with Luya, coleslaw and the smoky mayo.
Garnish with Asian mixed herbs/salad.