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.
