2tablespoonsKorean red chili pepper flakes (gochugaru)
3tablespoonssoy sauce
3tablespoonsmirin
3tablespoonsbrown sugar
2tablespoonssesame oil
2tablespoonsminced garlic
1tablespoongrated ginger
¼teaspoonwhite pepper
½teaspoonkosher salt
For the steamed bao buns
Note: I put bread measurements in units of grams because it needs to be precise and everyone measures differently. Using a scale is also a game changer and they're cheap online. Using a scale is also much faster and cleaner because you don't need to dirty any cups or spoons. You can measure straight into the bowl! Highly recommended pro tip!
582gramsall-purpose flour
85gramsgranulated sugar
12gramskosher salt
1 ¼cups whole milk
56gramsunsalted butter,cut into chunks
9gramsinstant yeast
1egg
For the quick spicy cucumber pickles
1english cucumber
½teaspoonkosher salt
2tablespoonsvinegar
1tablespoonsgranulated sugar
2tablespoonssoy sauce
2teaspoons Korean red pepper flakes (gochugaru)
1teaspoonssesame oil
½teaspoonfish sauce
1garlic clove,minced
Instructions
For the Korean spicy pork belly
In a large bowl, combine all the ingredients into a bowl and whisk to combine. Add the pork belly and massage the marinade into each of the pork belly slices so every piece is evenly coated. Let marinate for while you make the bao buns and prepare the toppings.
Once the bao buns are done, cook the pork belly. Oil and heat a skillet or grill pan on medium-high heat. Once hot, add the pork belly and cook until fully cooked, about 3-4 minutes on each side depending on how thinly sliced the pork belly is. I like to cook my pork belly until the edges get nice and charred.
Cut the pork belly into pieces and stuff into the steamed bao buns. Top with the quick cucumber pickles, cabbage kimchi, sliced green onions and cilantro.
For the steamed bao buns
In a bowl, combine the flour, sugar and salt. Set aside.
In a small saucepan, add the butter and heat on low until melted. Once melted, add the milk. Heat on low until the mixture reaches 100F. Once the milk comes to temperature, remove from the heat and add the instant yeast. Stir to dissolve using a small whisk.
In the bowl of an electric stand mixer fitted with the paddle attachment, transfer the milk mixture. Then add the egg and then the flour mixture. Mix on medium low for 2 minutes to make a cohesive dough, scraping down the sides of the bowl a few times.
Transfer the dough to a glass bowl or plastic container. Cover and let proof until it has doubled in size, around 45 minutes - 1 hour depending on the temperature in the room.
In the meantime, cut 16 squares of parchment paper for the dough to sit on while it steams later. Then, prepare the toppings. Make the cucumber pickles (see directions below) and slice the green onions.
Once the dough has proofed, divide the dough into 56 grams pieces. Roll each piece into a ball and then roll out flat into an oval. Brush with sesame oil and then fold over in half to create a moon shape. Place each folded bun onto a piece of parchment paper.
Let the buns proof for 15-20 minutes.
While the buns proof, setup a steamer. I personally use a wok and a bamboo steamer. I feel the bottom of the wok with water and then place the steamer on top. I also like to add fresh sliced ginger to the water to add a little aromatics to the buns as they steam.
Place the buns with the parchment paper still attached into the steamer. Steam for 5-7 minutes. Serve immediately with the toppings.
For the quick cucumber pickles
Wash the cucumber and cut into round slices. Transfer to a colander and salt the cucumber. The salt will draw out the water content and the cucumbers will begin to sweat so I like to do this step in a colander in the sink. Let sit for 10 minutes. Then dab with a paper towel to remove any excess moisture.
In the meantime, combine the vinegar and sugar in a small bowl. Whisk until the sugar is fully dissolved. Then add the rest of the ingredients: soy sauce, Korean red pepper flakes (gochugaru), sesame oil, fish sauce, and minced garlic.
Add the drained cucumber slices and mix to combine making sure the cucumbers are sufficiently and evenly coated. Set aside until ready to top the bao buns.
You can also take this time to slice the green onions and prepare the cilantro so everything is ready to go!