Kimchi Pork buns, also known as Kimchi pangg, is a delicious baked bun stuffed with pork, spices and vegetables. It is fluffy and soft baked with Kimchi. You will love how crusty the outside of the bun is and after a bite you will feel the softness from inside!
Time: 2 hours
Yield: 6 buns
Kimchi pork buns Recipe:
For the dough
1 cup warm water
1 tablespoon of vegetable oil
1 tablespoon of sugar
½ teaspoon kosher salt
1 teaspoon active dry yeast
2½ cups all-purpose flour
For the filling
1 teaspoon soy sauce
1 ounce of dangmyeon (sweet potato starch noodles)
2 teaspoons toasted sesame oil
½ teaspoon sugar
8 ounces pork belly, minced
1 garlic clove, minced
1 teaspoon hot pepper flakes
½ teaspoon ground black pepper
¼ cup chopped onion
2 green onions, chopped
8 ounces fermented kimchi, chopped into small pieces
To cook delicious Kimchi Pork Buns follow the recipe below.
- Mix warm water, sugar and active dry yeast in a large bowl. Let it sit for a few minutes until the yeast floats.
- Stir with salt and vegetable oil until the salt is dissolved.
- Mix in 2½ cups flour and then knead it by hand until the dough gets smooth.
- Cover and let it sit on the kitchen counter for about 1 hour until it doubles in size.
- Deflate the dough and knead it again for a few minutes.
- Cover and let it sit for another hour.
Cook the Filling
- Add 5 to 7 cups of water in a heating bowl and bring to a boil over medium-high heat. Add the noodles and cook for 7-9 minutes. Strain and rinse them in cold running water. Chop them.
- Heat a pan over medium-high heat. Add the pork, soy sauce, toasted sesame oil, and ground black pepper.
- Stir and cook until the pork is no longer pink and is cooked thoroughly.
- Add garlic, green onion, and onion and stir for 30 seconds. Remove from the heat. Stir in the noodles.
- Add kimchi, sugar, and hot pepper flakes. Mix well.
Making the filled buns
- Deflate the dough and fold it over on itself for a minute, until it becomes a smooth, soft ball.
- Dust a large cutting board with a little flour. Put the dough ball on the cutting board and divide it into 6 equal-sized pieces. Turn them into a smooth ball.
- Cover them with plastic to stop them from drying.
- Take out a ball and roll it out into a round circle about 6 inches. The should be thinner on the edges than the middle.
- Place ½ cup of filling in the centre of the dough disk.
- Lift the edges and pinch them together to seal tightly.
- Put it with the sealed side down and shape it with your hands into a small mountain. It will flatten when it bakes so let it be big in height to avoid flatness. Rub the seal to smooth it out and pinch shut any holes or weak spots.
- Put all the balls onto a baking pan lined with parchment paper, 1 inch apart from each other.
- Let them rise for another hour, or until they are about 6 inches wide.
- Preheat your oven to 350° F.
- Beat and egg mixed with 1 teaspoon of water and strain it through a fine strainer. Brush it over the buns.
- Bake for 26 ,minutes until golden.
Cook more such delicious recipes coming right out of the kitchen of our expert chefs or Order at Urban Tummy.
To explore more cuisines, try out our new Chicken Satay is a popular dish in Southern Asia where the meat is marinated and barbequed, then served with a saucy dip.