{"id":45507,"date":"2017-10-02T21:37:07","date_gmt":"2017-10-03T01:37:07","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=45507"},"modified":"2017-10-02T21:46:29","modified_gmt":"2017-10-03T01:46:29","slug":"gochujang-veggie-stuffed-oyaki-buns%e3%82%b3%e3%83%81%e3%83%a5%e3%82%b8%e3%83%a3%e3%83%b3%e9%87%8e%e8%8f%9c%e3%81%8a%e7%84%bc%e3%81%8d","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=45507&lang=en","title":{"rendered":"Gochujang Veggie Stuffed Oyaki Buns<br>\u30b3\u30c1\u30e5\u30b8\u30e3\u30f3\u91ce\u83dc\u304a\u713c\u304d"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45508 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/6.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Remember <a href=\"https:\/\/www.culinarytribune.com\/?p=45226&amp;lang=en\" target=\"_blank\" rel=\"noopener\">Oyaki<\/a> that I posted a while ago?<\/p>\n<p>Last time I described it as a &#8220;dumpling&#8221;, but I later thought a &#8220;bun&#8221; might be a better word for it.<\/p>\n<p>Some people thought it was more like pot stickers or ravioli, and Oyaki is really not like that at all.<\/p>\n<p>It&#8217;s much more substantial, as you can see in the pictures, so this time I&#8217;m calling them Oyaki buns.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45509 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45510 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Again you can basically use anything for the filling, but this time I decided to use Daikon greens and carrots.<\/p>\n<p>I cooked and coated them with spicy and sweet sauce using Korean paste called Gochujang, and I sprinkled a good amount of sesame seeds.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45511 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/4.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>This time I used both whole wheat flour and all-purpose flour to make the buns, and I really liked the taste, the texture, and the color.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45512 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/7.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/7.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/7-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>These Oyaki buns have become a very popular snack around our house.<\/p>\n<p>Because of the chewy texture of the buns, I wasn&#8217;t sure how Terry would react to them, but he really enjoys them as much as I do.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45513 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/5.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/5.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/5-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Have a great week, everyone!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-45519 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/10\/16.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Remember Oyaki that I posted a while ago? Last time I described it as a &#8220;dumpling&#8221;, but I later thought a &#8220;bun&#8221; might be a better word for it. Some people thought it was more like pot stickers or ravioli, and Oyaki is really not like that at all. It&#8217;s much more substantial, as you [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,28,29],"tags":[],"class_list":["post-45507","post","type-post","status-publish","format-standard","hentry","category-root-vegetable","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=45507"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45507\/revisions"}],"predecessor-version":[{"id":45520,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/45507\/revisions\/45520"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=45507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=45507"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=45507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}