Steamed Korean Bao Buns have completely changed my weeknight dinners! I used to think making these fluffy, cloud-like buns was super complicated, but I’ve discovered an easy Korean bao bun recipe that’s surprisingly straightforward. What are Korean steamed buns, you ask? They’re these delightful pockets of soft, pillowy dough, usually filled with something savory and delicious. My absolute favorite is a spicy gochujang pork filling that makes them utterly irresistible. The aroma filling my kitchen as they steam is pure magic. Get ready to impress yourself and your family – let’s get cooking these amazing bao buns!
Why You’ll Love Our Korean Steamed Buns Recipe
Get ready to fall in love with these amazing buns! Here’s why this recipe is a winner:
- Incredibly fluffy and soft texture
- Deliciously spicy and savory gochujang pork filling
- Refreshing quick-pickled vegetables for a perfect contrast
- A fantastic handheld meal that’s fun to eat
- You’ll be making authentic Korean steamed buns from scratch
- These are perfect for Korean steamed buns for dinner
- They’re surprisingly easy to make, even for beginners
- A delightful appetizer or a satisfying main course
Ingredients for Authentic Korean Steamed Buns
Gathering your ingredients is the first step in creating these delightful Korean steamed buns. This Korean steamed buns ingredient list covers everything you need for both the buns and the fantastic fillings. You’ll need active dry yeast, which is crucial for making the dough rise and become wonderfully fluffy. For the spicy kick, we’ll use gochujang, a Korean chili paste that provides that signature savory heat. Rice vinegar is essential for our quick-pickled vegetables, adding a bright, tangy contrast to the rich pork filling. This list is your guide to the best Korean steamed buns filling ideas.
- 2 ¼ tsp active dry yeast (1 packet) – this makes the buns light and airy
- ¾ cup warm water – essential for activating the yeast
- 2 tbsp sugar – feeds the yeast and adds a touch of sweetness to the dough
- 2 ½ cups all-purpose flour – the base for our soft buns
- 2 tbsp vegetable oil – for a tender crumb
- ½ tsp salt – balances the flavors
- 1 tsp baking powder – helps with extra lift
- For the Spicy Gochujang Pork Filling:
- 1 lb pork shoulder or pork belly, thinly sliced – for a rich, flavorful filling
- 2 tbsp gochujang (Korean chili paste) – the star of the show for that spicy, savory goodness
- 1 tbsp soy sauce – adds umami and depth
- 1 tbsp sesame oil – for a lovely nutty aroma
- 2 tsp rice vinegar – balances the richness
- 2 garlic cloves, minced – for aromatic depth
- 1 tsp grated ginger – adds a fresh, zesty note
- 1 tbsp brown sugar – a touch of sweetness to caramelize the pork
- 1 tsp Korean chili flakes (gochugaru – optional) – for extra heat
- 1 green onion, chopped – for freshness
- 1 tsp toasted sesame seeds – for nutty flavor and texture
- Quick Pickled Vegetables:
- ½ cup thinly sliced cucumber
- ½ cup julienned carrots
- ½ cup thinly sliced radish
- ¼ cup rice vinegar – for the tangy pickle brine
- 1 tbsp sugar – balances the vinegar
- ½ tsp salt – seasons the pickles
How to Make Steamed Korean Bao Buns
Follow these simple steps to create your own delicious Korean filled buns. You’ll be amazed at how easy it is to master these how to make Korean bao buns!
- Step 1: Make the Bao Bun Dough. In a small bowl, combine ¾ cup warm water, 2 tbsp sugar, and 2 ¼ tsp active dry yeast. Let this mixture sit for 5-10 minutes until it gets nice and foamy – that’s your yeast waking up!
- Step 2: Combine Ingredients. In a large mixing bowl, add 2 ½ cups all-purpose flour, ½ tsp salt, and 1 tsp baking powder. Pour in your activated yeast mixture and 2 tbsp vegetable oil.
- Step 3: Knead the Dough. Mix everything until a shaggy dough forms. Then, knead it until you have a smooth, elastic dough. This usually takes about 8 minutes in a stand mixer or 10-12 minutes by hand. The texture should feel soft and pliable.
- Step 4: Let the Dough Rise. Cover the bowl with a damp towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. It will become wonderfully puffy and airy.
- Step 5: Pickle the Veggies. While the dough rises, make your quick pickles. In a bowl, combine ¼ cup rice vinegar, 1 tbsp sugar, and ½ tsp salt. Add ½ cup thinly sliced cucumber, ½ cup julienned carrots, and ½ cup thinly sliced radish. Let them sit for at least 30 minutes to get nice and tangy.
- Step 6: Prepare the Spicy Gochujang Pork. In a medium bowl, mix together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp sesame oil, 2 tsp rice vinegar, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbsp brown sugar, and 1 tsp Korean chili flakes (gochugaru – optional).
- Step 7: Marinate the Pork. Add 1 lb pork shoulder or pork belly, thinly sliced to the marinade and toss to coat. Let it marinate for at least 20 minutes.
- Step 8: Cook the Filling. Heat a skillet over medium-high heat. Sear the marinated pork until it’s beautifully caramelized and cooked through, which should take about 5-7 minutes. Sprinkle with 1 chopped green onion and 1 tsp toasted sesame seeds. This is the heart of our gochujang pork bao buns recipe!
- Step 9: Shape the Buns. Gently punch down the risen dough. Divide it into 10 equal pieces. Roll each piece into a ball, then flatten it into an oval disk. Lightly oil one side of each disk and fold it in half.
- Step 10: Rest and Steam. Place each folded bun on a small piece of parchment paper. Let the shaped buns rest for another 10 minutes. Steam the buns in batches over boiling water for 10 minutes. These Korean steamed buns cooking instructions ensure they get perfectly tender.
- Step 11: Assemble! Gently open each steamed bun and stuff it generously with the spicy gochujang pork. Top with your pickled vegetables, fresh cilantro, extra green onions, and a drizzle of mayo if you like. Enjoy these amazing Steamed Korean Bao Buns!
Pro Tips for the Best Korean Filled Buns
Want to elevate your homemade Korean steamed buns? I’ve picked up a few tricks over the years that make a huge difference in achieving that perfect fluffy texture and incredible flavor.
- Always use warm, not hot, water for the yeast to ensure it activates properly.
- Don’t skip the resting time for the dough; it’s crucial for that airy, soft bite.
- Use parchment paper squares under each bao bun when steaming to prevent sticking.
- Ensure your steamer basket is hot and producing plenty of steam before adding the buns.
What’s the secret to perfect, fluffy Korean steamed buns?
The secret lies in a few key steps: proper kneading to develop gluten, allowing the dough to rise fully, and steaming over consistent, hot steam. Following these ensures you get the softest, fluffiest texture for the best Korean bao bun recipe.
Can I make Korean meat filled buns ahead of time?
Yes, you absolutely can! You can prepare the dough and let it have its first rise, then punch it down and store it covered in the refrigerator for up to 24 hours. The filling can also be made a day ahead and stored in an airtight container in the fridge.
How do I avoid common mistakes with homemade Korean steamed buns?
A common pitfall is dough that’s too sticky; add flour a tablespoon at a time if needed during kneading. Over-proofing can lead to a collapsed bun, so watch the dough closely. Under-steaming results in a dense bun, so make sure your steam is robust for about 10 minutes.
Best Ways to Serve Spicy Korean Bao Buns
These delightful spicy Korean bao buns are incredibly versatile! I love serving them as a fun appetizer for parties because they’re so easy to hold and eat. They also make a fantastic light lunch or a satisfying main course for dinner. For a truly authentic experience, pair them with some tangy kimchi or a refreshing cucumber salad. These savory Korean steamed buns also work wonderfully alongside other Korean dishes like bibimbap or bulgogi. For more delicious recipes, check out our latest recipes.
Nutrition Facts for Steamed Korean Bao Buns
Here’s a breakdown of the estimated nutritional information per filling bao bun, so you know exactly what you’re enjoying. These values are approximate and can vary based on your specific ingredients and portion sizes when making these delicious Korean steamed buns.
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Protein: 18g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 8g
- Sodium: 500mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, you can refer to resources like the MyFitnessPal calorie counter.
How to Store and Reheat Korean Steamed Filled Buns
Properly storing your delicious Korean steamed filled buns ensures they stay fresh and tasty for your next meal. Once the buns have cooled completely – and trust me, resisting that urge is tough! – you’ll want to store them in an airtight container or a resealable plastic bag. This helps prevent them from drying out. In the refrigerator, they should stay good for about 3 to 4 days. For longer storage, freezing is your best bet. Wrap each individual bun tightly in plastic wrap, then place them in a freezer-safe bag. They can keep in the freezer for up to 3 months. You might also find our guide on making homemade mayonnaise useful for serving.
When you’re ready to enjoy them again, reheating is simple. The best method is to steam them again for about 5-7 minutes until they’re heated through and regain their fluffy texture. If you’re in a hurry, you can also microwave them, but be careful not to overheat them, as they can become a bit chewy. Just a quick 20-30 seconds should do the trick to warm them up.
Frequently Asked Questions About Steamed Korean Bao Buns
Can I use different flour for my Steamed Korean Bao Buns?
While all-purpose flour is recommended for that classic fluffy texture, you can experiment. For a slightly different chew, you could try a mix with bread flour. If you’re looking for gluten-free options, you might try a blend specifically designed for steamed goods, though results can vary. Some people like to experiment with Korean rice flour steamed buns, which can create a chewier, more delicate texture. For other baking ideas, explore our easy croissant bread recipe.
Can I make the filling vegetarian for my Korean steamed buns with pork?
Absolutely! You can easily swap the pork for a vegetarian filling. Tofu, finely chopped mushrooms (like shiitake or king oyster), or even a mix of shredded vegetables like carrots and cabbage work wonderfully. Sauté your chosen vegetarian filling with the gochujang sauce, ensuring it’s well-seasoned and has a good texture. This makes for a fantastic savory Korean steamed bun option.
What if I don’t have a traditional steamer for my buns?
No worries if you don’t have a bamboo steamer! You can achieve great results using a large pot with a tight-fitting lid. Place a metal colander or heatproof rack inside the pot, ensuring the water level doesn’t touch the bottom of the colander. You can also use a large wok with a steamer insert. Just make sure to line your steamer with parchment paper or cabbage leaves to prevent the buns from sticking.
Can I prepare the filling for Korean steamed buns with pork ahead of time?
Yes, you can definitely prepare the spicy gochujang pork filling in advance. Make the filling according to the recipe instructions and let it cool completely. Store it in an airtight container in the refrigerator for up to two days. When you’re ready to assemble your buns, simply reheat the filling gently on the stovetop or in the microwave before stuffing your steamed bao buns. For more Korean-inspired dishes, try our Korean BBQ meatballs recipe.
Variations of Korean Steamed Buns You Can Try
Once you’ve mastered the basic steamed Korean filled buns, the possibilities are endless! Don’t be afraid to get creative with your fillings and flavors. You can easily swap out the spicy gochujang pork for other delicious options. Try thinly sliced marinated beef (bulgogi style!) or a savory pan-seared tofu and mushroom mixture for a vegetarian twist. Adjust the amount of gochujang or gochugaru to control the heat level – make them extra spicy or milder to suit your taste. For a different flavor profile, consider a sweet and savory BBQ pork filling. You can also experiment with different steaming methods; while a traditional bamboo steamer is wonderful, a metal steamer basket or even a simple pot with a rack works perfectly well. Each variation offers a unique experience, making these Korean steamed buns incredibly adaptable for any craving. If you enjoy flavorful chicken dishes, you might like our garlic honey lime chicken recipe.
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Steamed Korean Bao Buns: Amazing & Easy
- Total Time: 1 hour 5 minutes
- Yield: 10 bao buns 1x
- Diet: Vegetarian
Description
Learn how to make delicious Steamed Korean Bao Buns with a spicy gochujang pork filling. These fluffy buns are a perfect handheld meal.
Ingredients
- For the Bao Buns:
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm water
- 2 tbsp sugar
- 2 ½ cups all-purpose flour
- 2 tbsp vegetable oil
- ½ tsp salt
- 1 tsp baking powder
- For the Spicy Gochujang Pork Filling:
- 1 lb pork shoulder or pork belly, thinly sliced
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp brown sugar
- 1 tsp Korean chili flakes (gochugaru – optional)
- 1 green onion, chopped
- 1 tsp toasted sesame seeds
- Quick Pickled Vegetables:
- ½ cup thinly sliced cucumber
- ½ cup julienned carrots
- ½ cup thinly sliced radish
- ¼ cup rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- Garnishes:
- Fresh cilantro
- Extra sliced green onions
- Sesame seeds
- Kewpie mayo or sriracha mayo (optional)
Instructions
- Make the Bao Bun Dough: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- In a large mixing bowl, add flour, salt, and baking powder. Pour in yeast mixture and oil.
- Knead until a smooth, elastic dough forms (about 8 minutes in a stand mixer or 10-12 minutes by hand).
- Cover dough with a damp towel and let rise for about 1 hour, or until doubled in size.
- Pickle the Veggies: In a bowl, combine rice vinegar, sugar, and salt. Add cucumbers, carrots, and radishes. Let sit for at least 30 minutes.
- Prepare the Spicy Gochujang Pork: In a medium bowl, mix gochujang, soy sauce, sesame oil, rice vinegar, garlic, ginger, brown sugar, and chili flakes.
- Add sliced pork and marinate for at least 20 minutes.
- Heat a skillet over medium-high heat. Sear pork until caramelized and cooked through (about 5-7 minutes).
- Sprinkle with green onions and sesame seeds.
- Shape and Steam the Buns: Divide risen dough into 10 equal pieces. Roll each into a ball, then flatten into an oval disk.
- Lightly oil the surface and fold each piece in half. Place each bun on parchment paper.
- Let shaped buns rest for another 10 minutes.
- Steam buns in batches over boiling water for 10 minutes.
- Assemble the Korean Bao Buns: Gently open each steamed bun. Stuff with spicy gochujang pork.
- Top with pickled veggies, cilantro, green onions, and mayo if using. Serve warm.
Notes
- Bamboo steamers are classic, but a metal steamer with parchment works too.
- Parchment paper prevents buns from sticking to the steamer.
- Quick pickle adds crunch and brightness.
- Don’t overcrowd the steamer.
- These Korean bao buns pair well with Korean soju, Japanese lager, or jasmine iced tea.
- Serve with kimchi, miso soup, or cucumber sesame salad.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Steaming, Pan-searing
- Cuisine: Korean, Chinese
Nutrition
- Serving Size: 1 bun
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