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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