Kimchi and Sesame Bao Buns
Historical Background: Kimchi is one of the best-known and oldest elements of Korean cuisine, made by fermenting vegetables. Bao buns are iconic steamed dumplings from Chinese gastronomy. This spicy, fermented, sesame bao bun variation was born from the meeting of these two Eastern classics. Emotional introduction: Imagine opening the hot steamed bun, and the aroma of spicy, caramelized kimchi almost immediately floods the air, while the sesame seeds crunch under your teeth. Technical Advice: It's a good idea to fry the kimchi slightly, as it will gain a sweeter, caramelized character and become less acidic. Toasted sesame seeds add a more intense flavor and crunchy texture to the filling. This dish is an ideal choice if you want something exciting, vegetarian street food – it's quick, healthy, and full of umami flavors.
Ingredients for this recipe
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Preparation Steps
1
Steam the bao buns over boiling water for 6–8 minutes. Use a bamboo steamer or a heat-resistant colander with a lid. Make sure the bottom of the buns doesn't touch the water – this will keep them soft.
2
If the kimchi consists of larger leaves, chop it into smaller pieces. In a pan, heat the sesame oil, add the kimchi, then stir in the soy sauce and a little sugar to help it caramelize slightly. Cook for 3-4 minutes over medium heat.
3
Prepare the toasted sesame seeds by toasting them in a dry pan over low heat until golden brown – stirring constantly to prevent burning.
4
Open up the steamed bao buns. Spoon in the fried kimchi, then sprinkle with freshly toasted sesame seeds. Don't overfill them, to prevent the filling from spilling out.
5
Serve immediately while the buns are soft and the filling is warm. The sesame oil aroma is best when fresh, so drizzle it over the kimchi just before serving.
6
Tip: For an even more intense flavor, drizzle a little hot sauce on top before serving – for example, a gochujang-based one, in the style of Korean cuisine.
