Comments | cooking: Pork Bulgogi Bāozi (Steamed Korean BBQ Buns)

layers_of_eli in cooking

Pork Bulgogi Bāozi (Steamed Korean BBQ Buns)

Jan 30, 2012 22:14

Korean BBQ, or bulgogi, is a delicious combination of salty, sweet, and spicy. Bulgogi combines the spice of Korean Pepper Paste with sultry sesame, fruity Korean pear, and garlic. It's amazing served over rice, but even better stuffed inside these slightly sweet, light-as-a-feather steamed buns ( Read more... )

meal: dinner, meat: pork, fruit: pear, cuisine: chinese, cuisine: korean

Comments 15

randomstasis January 31 2012, 03:58:54 UTC

ooh, I'd never thought of bulgogi buns, but now I want some!

layers_of_eli January 31 2012, 04:08:51 UTC

Thanks! I had no idea if they'd turn out, but they are literally one of the best things I've ever made!

syntheticjesso January 31 2012, 04:01:32 UTC

Oooh, I might have to try this this weekend! I've always kind of wanted to. I've only had them once before, years ago, and liked them.

layers_of_eli January 31 2012, 04:09:34 UTC

I hope you will! These aren't as sweet as the char siu bao, but they're just as delicious. Let me know what you think, or if you have any questions!

syntheticjesso March 19 2012, 00:54:51 UTC

ACTUALLY, I do ( ... )

layers_of_eli March 19 2012, 01:02:11 UTC

Yes, regarding your first question, that's why you place each bun on a square of wax or parchment after you shape it -- when you put the buns in the steamer, make sure they're still on their square.

Regarding your anecdote, that can be an issue! My steamer sits well above my pot (see linked picture in recipe) so my water can't even get close. I fill my pot relatively full and don't have trouble with the water running out for this reason. But you can always check and refill the water partway through, I think, if that's an issue!

I'm so glad you enjoyed them!! :)

littlekitty167 January 31 2012, 05:44:20 UTC

A Korean spin on Chinese BBQ buns? I AM SOLD. I totally need to try this, as I love both bulgogi and char siu bao. Thanks for this! Btw, your voice is so cute.

layers_of_eli January 31 2012, 06:04:39 UTC

Aw, shucks -- thanks :D I'm so glad these are right up your alley! We LOVED them. Hope you do too!

dangerdourk February 1 2012, 10:26:06 UTC

Oh, awesome! I live in China and have been dying to try making my own baozi for ages, but when I ask my chinese friends how they make the bun part they always say something like "take some of the baozi starter from the crock in your mother's kitchen, combine with water and flour until it reaches the consistency of baozi dough, make baozi." This recipe is a lot more helpful!

One question: shortening isn't available here; can I assume that rendered pork fat would be the right sub?

layers_of_eli February 1 2012, 11:53:00 UTC

Probably so! You are supposed to also be able to use regular vegetable oil. :D

innuendo_girl February 4 2012, 03:32:47 UTC

Why use yeast AND baking powder for the bun dough? Is there a scientific explanation you know of?

layers_of_eli February 4 2012, 03:50:28 UTC

Nope -- my best guess has to do with baking powder's double action (first rise with moisture, second with heat). It would seem that the dough therefore has several opportunities to rise in different stages -- perhaps this contributes to the fluffiness. Most recipes I saw did call for both -- but this one worked best out of the ones I tried.

innuendo_girl February 6 2012, 23:36:21 UTC

AHA! I am guessing the action is like passing a baton in a relay race. Yeast microbes start the dough rise, dies from heat, then the baking powder is activated by the heat, making the dough rise further.