Funny how steamed buns have this sneaky way of disappearing. You make a batch, tell yourself you’ll freeze some—poof, gone. Especially when you fill them with spicy, juicy pork and punchy, funky kimchi. That’s what these Addictive Kimchi Pork Steamed Buns are all about.
Soft, fluffy dough. Savoury pork. Fermented kick from kimchi. It’s a flavour bomb tucked inside a pillowy bun, and yeah—they’re impossible to stop eating.
Why These Steamed Buns Are Special
There’s steamed buns, and then there’s these steamed buns.
The dough? Light and tender—thanks to proper proofing.
The filling? Pork that’s juicy but not greasy. Balanced heat from kimchi. That subtle tang that only fermentation brings.
Plus, these buns use classic Chinese bao techniques with Korean flavour magic. It’s a mash-up worth obsessing over.
Ingredients & Substitutions
Dough
- 3 cups all-purpose flour (plus extra for dusting)
- 1 tbsp sugar
- 2 tsp instant yeast
- 3/4 cup warm water
- 1/4 cup whole milk (optional for richer dough)
- 2 tbsp neutral oil (like canola)
- Pinch of salt
Filling
- 300g ground pork (not too lean—about 20% fat is good)
- 1 cup kimchi, drained and chopped finely
- 2 tbsp kimchi juice (for extra punch)
- 2 green onions, sliced thin
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1/2 tsp sugar
- Pinch of chili flakes (optional for more heat)
Ingredient Notes
Flour: Regular all-purpose works, but bao flour (low-protein) makes a softer bun.
Yeast: Instant yeast keeps it simple. If using active dry, bloom it in warm water first.
Kimchi: Napa cabbage kimchi is best. Older, funkier kimchi? Even better for flavour.
Pork: Ground chicken or turkey work, but they’ll be drier—add extra sesame oil if swapping.
Heat Factor: For spicier buns, toss in gochujang or extra chili flakes.
Step-by-Step Instructions
Step 1: Make the Dough
Combine flour, sugar, yeast, and salt in a large bowl.
Add warm water, milk, and oil. Stir to form a shaggy dough.
Knead on a floured surface for 8–10 minutes until smooth and elastic.
Place in an oiled bowl. Cover. Let rise 1–2 hours until doubled.
Step 2: Prepare the Filling
While the dough rises, mix pork, kimchi, kimchi juice, green onions, garlic, ginger, soy sauce, sesame oil, sugar, and chili flakes.
Mix gently—don’t overwork the pork or it turns tough.
Chill filling while dough finishes rising.
Step 3: Shape the Buns
Punch down dough. Divide into 12 equal pieces.
Roll each into a ball, then flatten into a 4-inch round.
Place 1 heaping tbsp of filling in the center.
Gather edges, pleat, and pinch to seal. Keep seams on top.
Rest buns seam-side down for 15 minutes.
Step 4: Steam the Buns
Arrange buns on parchment squares in a steamer basket.
Steam over simmering water for 12–15 minutes.
Turn off heat. Let sit 2 minutes before opening—prevents wrinkly tops.
Step 5: Devour
Serve warm with chili oil, soy sauce, or extra kimchi on the side.
Cooking Techniques & Science
Steaming: Moist heat keeps buns soft. Steaming too aggressively? Wrinkles. Steam gently for perfect, fluffy buns.
Dough Elasticity: Kneading builds gluten—the dough becomes stretchy, trapping steam for that pillowy texture.
Kimchi Magic: Fermentation adds acidity and umami. Older kimchi = deeper flavour.
Juicy Pork: A little fat prevents dry filling. Over-mixing makes it tough, so be gentle.
Resting Dough: Rest after shaping lets gluten relax, so buns puff up evenly during steaming.
Serving & Pairing Suggestions
Classic Sides:
- Extra kimchi
- Pickled cucumber
- Chili crisp
- Simple miso soup
Drinks:
- Cold beer (light lager or IPA)
- Sparkling water with lime
- Hot green tea
Creative Twists:
- Add cheese to the filling (Korean street food vibes)
- Swap pork for mushrooms for veggie buns
- Drizzle buns with spicy mayo after steaming
Conclusion
Addictive Kimchi Pork Steamed Buns are pure comfort. Soft, steamy, packed with juicy pork and tangy kimchi. They’re perfect for sharing or hiding and eating six by yourself. No judgement. Master the dough. Respect the steam. Use good kimchi. And I promise these buns will disappear faster than you can say “just one more.”
