By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
738 cal · 30 min
Bacon and Kimchi Steamed Buns with Carrot and Cucumber Slaw
Recipe GLPRdf1f61efd4325e
Fluffy steamed buns filled with crispy bacon and spicy kimchi, served alongside a refreshing carrot and cucumber slaw dressed in a sweet and tangy vinegar reduction. This Korean-inspired dish combines soft, pillowy buns with vibrant flavors and textures for a satisfying meal.
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Ingredients
4 tablespoons rice vinegar
2 tablespoons dark brown sugar
¼ teaspoon salt
1 medium medium cucumber, peeled and julienned
1 medium medium carrot, peeled and julienned
1 inch piece ginger, peeled and julienned
12 frozen Chinese steamed buns, thawed to room temperature
6 slices thick-cut bacon slices
1½ cups kimchi, roughly chopped
Directions
In a small saucepan, combine rice vinegar, dark brown sugar, and salt. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and let cool for a few minutes.
In a medium bowl, combine the julienned cucumber, carrot, and ginger. Pour the warm vinegar dressing over the vegetables and toss gently to coat. Set the slaw aside to marinate while preparing the buns and bacon.
Cook the bacon slices in a large skillet over medium-high heat until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to drain, then chop or break into bite-sized pieces.
Steam the thawed steamed buns according to package directions, typically 3–5 minutes, until warmed through and soft.
Carefully open each steamed bun and fill with a spoonful of chopped kimchi and a piece or two of the crispy bacon.
Divide the filled buns among four serving plates. Drain the slaw lightly if excess liquid has accumulated, and arrange alongside the buns. Serve immediately while the buns are still warm.
Comments
Kimchi is the hitch here: most Charlotte grocers stock it, but not reliably or cheaply, and you may need to hunt at Harris Teeter or Kroger's Asian section—a real cost on a weeknight when you're already buying bacon and fresh produce. The 30-minute timer is honest for assembly but assumes buns are pre-made and ready to steam; you'll need them on hand or face an extra stop. Cost per serving runs $4–5 once kimchi is factored in, making it a solid weeknight option but not a budget play. The dish itself suits any night—bacon and kimchi marry well, the slaw keeps texture, and leftovers reheat fine—but the ingredient hunt and upfront prep mean it's worth planning ahead rather than improvising.
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