As the sun begins to dip below the horizon, filling my kitchen with a warm glow, the memory of a bustling street market in Seoul floods my mind. The irresistible aroma of spicy Korean pork belly wafted through the air, mingling with the enticing scents of steamed bao buns. Inspired by that vibrant moment, I knew I had to bring this culinary delight to my home.
You’d never guess that these Spicy Korean Pork Belly Bao Buns involve such simple steps and yet promise a complex explosion of flavors. With tender, marinated pork belly nestled within fluffy, pillow-like buns, this dish effortlessly bridges the gap between comfort food and gourmet. Whether you’re impressing guests at your next gathering or treating yourself to a satisfying meal, these bao buns are the answer to the familiar routine of fast food fatigue. Join me in creating a dish that not only warms the heart but also dances on the palate!
Why love Spicy Korean Pork Belly Bao Buns?
Bold, Flavorful Goodness: Each bite of these bao buns showcases the mouthwatering spicy Korean pork belly, marinated to perfection in rich, aromatic ingredients.
Unique Texture: The fluffy bao marries beautifully with the juicy meat, delivering a delightful contrast that’s sure to satisfy.
Quick to Prepare: You’ll be amazed at how efficiently these can come together with minimal fuss, making them a perfect choice for weeknight dinners or last-minute gatherings.
Customizable: Feel free to personalize your fillings or toppings, from crunchy cucumber pickles to zesty kimchi, making this recipe a versatile crowd-pleaser.
Impressive Presentation: Serve them up for friends and watch as everyone digs in, amazed by your culinary skills and the flavors that transport them straight to Korea.
Make sure to explore my tips on creating your own homemade buns in this easy bao bun recipe as well!
Spicy Korean Pork Belly Bao Bun Ingredients
Get ready to embark on a delicious culinary journey with these flavorful bao buns!
For the Pork Belly Marinade
- Pork Belly – 2 lbs, thinly sliced; the star of the show packed with rich flavor.
- Korean Red Chili Pepper Paste (Gochujang) – ¼ cup; adds a spicy, savory depth to your marinade.
- Korean Red Chili Pepper Flakes (Gochugaru) – 2 tablespoons; for an extra kick and vibrant color.
- Soy Sauce – 3 tablespoons; enhances umami and balances the sweetness.
- Mirin – 3 tablespoons; a sweet rice wine for depth and flavor.
- Brown Sugar – 3 tablespoons; helps caramelize the pork belly and balances spice.
- Sesame Oil – 2 tablespoons; infuses a nutty aroma and flavor profile.
- Minced Garlic – 2 tablespoons; brings a bold punch to the mixture.
- Grated Ginger – 1 tablespoon; adds warmth and zest.
- White Pepper – ¼ teaspoon; contributes a slightly different heat profile.
- Kosher Salt – ½ teaspoon; enhances overall flavor.
For the Bao Bun Dough
- All-Purpose Flour – 582 grams; the base for those fluffy buns.
- Granulated Sugar – 85 grams; sweetens the dough for a delicate touch.
- Kosher Salt – 12 grams; balances flavors in the dough.
- Whole Milk – 1 ¼ cups; ensures a soft, moist texture.
- Unsalted Butter – 56 grams, cut into chunks; brings richness to the buns.
- Instant Yeast – 9 grams; helps the dough rise and become airy.
- Egg – 1; adds richness and helps bind the dough.
For the Cucumber Pickles
- English Cucumber – 1; offers a refreshing crunch to contrast with the savory pork belly.
- Kosher Salt – ½ teaspoon; pulls moisture out of the cucumber for perfect pickling.
- Vinegar – 2 tablespoons; adds tang and preserves the cucumber.
- Granulated Sugar – 1 tablespoon; balances the acidity with sweetness.
- Soy Sauce – 2 tablespoons; adds umami to the pickles.
- Korean Red Pepper Flakes (Gochugaru) – 2 teaspoons; for a subtle spice in the pickles.
- Sesame Oil – 1 teaspoon; infuses a delightful flavor.
- Fish Sauce – ½ teaspoon; enhances the depth of flavor in the pickles.
- Minced Garlic – 1 clove; introduces aromatic notes.
These Spicy Korean Pork Belly Bao Buns are not just a meal; they’re an experience crafted from simple yet bold ingredients that come together for a feast of flavors!
How to Make Spicy Korean Pork Belly Bao Buns
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Whisk Marinade: In a large bowl, combine the gochujang, gochugaru, soy sauce, mirin, brown sugar, sesame oil, minced garlic, grated ginger, white pepper, and kosher salt. Mix everything until well blended before adding the pork belly, massaging the marinade into each slice. Let it marinate while preparing the bao buns and toppings.
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Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, granulated sugar, and kosher salt for the bao buns. This will form a flavorful base for your dough.
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Heat Milk & Butter: In a small saucepan over low heat, melt the unsalted butter. Once melted, add the whole milk and heat until it reaches around 100°F. Then, remove from heat and stir in the instant yeast, letting it activate.
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Mix Dough: In the bowl of an electric stand mixer with a paddle attachment, combine the milk mixture with the beaten egg and the flour mixture. Mix on medium-low for about 2 minutes until you have a cohesive dough.
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Proof Dough: Transfer the dough to a covered bowl and let it proof until it has doubled in size, which will take approximately 45 minutes to 1 hour.
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Prepare Parchment: Cut 16 squares of parchment paper to place the bao buns on. While waiting, prepare the toppings by making the cucumber pickles and slicing green onions.
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Shape Buns: Once the dough has proofed, divide it into 56-gram pieces. Shape each piece into a ball and then roll it flat into an oval. Brush the oval dough with sesame oil and fold it into a moon shape. Place each shaped bun on a square of parchment paper.
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Proof Buns: Allow the buns to proof for another 15-20 minutes until they slightly puff up.
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Steam Buns: Prepare a steamer and add the buns with parchment paper. Steam for about 5-7 minutes, until they become fluffy and tender.
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Make Pickles: For the cucumber pickles, wash and slice the cucumber and sprinkle with ½ teaspoon of kosher salt. Let it sit in a colander for 10 minutes to draw out excess moisture. In a bowl, mix vinegar and sugar until dissolved, then combine with the remaining pickle ingredients.
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Combine Pickles: Add the drained cucumber to the pickle mixture and stir to coat. Set this aside to let the flavors meld together.
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Stuff Buns: Once cooked, cut the pork belly into pieces and stuff them into the steamed bao buns. Top each bun with cucumber pickles, cabbage kimchi, sliced green onions, and fresh cilantro. Serve immediately for a delightful explosion of flavor!
Optional: Add toasted sesame seeds over the top for extra crunch and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Spicy Korean Pork Belly Bao Buns?
As you prepare your delectable bao buns, enhance your dining experience with these delightful sides and accompaniments.
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Crispy Kimchi: This fermented side adds a spicy crunch that perfectly complements the succulent pork belly, balancing the richness with tangy flavors.
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Vibrant Asian Slaw: A colorful mix of cabbage and carrots with a sesame dressing brings a refreshing crunch, brightening each bite of the bao bun.
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Steamed Broccoli: Lightly seasoned steamed broccoli provides a crisp and vibrant contrast, making your meal feel balanced and wholesome.
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Savory Rice: Fluffy jasmine rice absorbs any dripping sauce, offering a gentle backdrop that allows the bold flavors of the pork to shine through.
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Scallion Pancakes: These savory, flaky delights complement the baos with their golden, crispy exterior and chewy interior, perfect for sharing.
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Mango Salad: Sweet mango paired with chili and mint is a refreshing and tangy counterpoint, elevating the entire meal’s flavor profile.
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Cold Brew Tea: A refreshing glass of lightly sweetened iced tea will cleanse your palate and enhance the spicy richness of the pork.
Each of these pairings brings its own unique texture and flavor, making your meal an unforgettable dining experience that transports you straight to the streets of Seoul!
Make Ahead Options
These Spicy Korean Pork Belly Bao Buns are a fantastic choice for meal prep! You can marinate the pork belly up to 24 hours in advance to allow flavors to deepen, ensuring a mouthwatering result. Additionally, prepare the bao dough and shape the buns, then refrigerate them overnight, covered to prevent drying out. When it’s time to enjoy your bao, simply allow the buns to proof for about 15-20 minutes before steaming them for 5-7 minutes. This makes your busy weeknights easier while still delivering delicious, restaurant-quality buns that are just as delightful as if you made them from scratch on the spot.
Spicy Korean Pork Belly Bao Bun Variations
Feel free to explore these delicious variations to suit your culinary whims and dietary needs!
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Gluten-Free: Substitute all-purpose flour with gluten-free flour blend for a tummy-friendly option. Enjoy the same fluffy texture tailored to your needs!
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Pork Alternative: Swap out the pork belly for chicken thighs or tofu for a lighter twist that still packs a flavor punch. Just adjust the cooking time as needed.
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Heat Level: Increase the spice by adding sliced jalapeños or a touch of Sriracha to the marinade for those who crave an extra kick. Your taste buds will thank you!
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Herb-Infused: Incorporate fresh herbs like Thai basil or mint for a fragrant touch that pairs wonderfully with the spicy pork. It adds a refreshing note to every bite.
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Sweet Twist: Experiment by mixing in chunky apple sauce or shredded carrots to the cucumber pickles for a surprising sweet crunch, creating a balance against the spicy pork belly.
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Vegan Delight: Replace pork belly with jackfruit, marinated in the same spices. Use plant-based milk and eliminated butter for the bao, and enjoy a scrumptious vegan option.
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Smoky Flavor: Add a dash of smoked paprika or liquid smoke to the pork marinade for a delightful, smoky layer of flavor that enhances the dish. It creates a whole new dimension!
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Savory Sauces: Drizzle some hoisin or spicy mayo inside the buns before stuffing them for an elevated flavor experience that you’ll crave time and time again.
How to Store and Freeze Spicy Korean Pork Belly Bao Buns
Room Temperature: Let the bao buns cool completely before storing at room temperature in an airtight container for up to 2 days.
Fridge: Store leftover Spicy Korean Pork Belly Bao Buns in the refrigerator for up to 3 days, ensuring they are covered tightly to prevent drying out.
Freezer: For longer storage, freeze the cooked buns in a single layer on a baking sheet, then transfer to an airtight container. They will keep well for up to 3 months.
Reheating: To reheat, steam frozen buns directly from the freezer for about 8-10 minutes until heated through. This will keep them soft and fluffy.
Expert Tips for Spicy Korean Pork Belly Bao Buns
- Choose Quality Pork: Use high-quality, well-marbled pork belly for the best flavor and tenderness. Avoid leaner cuts that can dry out.
- Marinate Longer: For deeper flavor, marinate the pork belly for at least 1 hour or overnight if possible. This enhances the spicy kick of the pork.
- Perfect Dough Texture: Ensure your milk is at 100°F; too hot can kill the yeast, preventing your bao buns from rising.
- Don’t Rush Proofing: Allow enough time for the dough to double in size. Patience is key for achieving soft and fluffy bao buns.
- Steam Properly: Make sure the buns are not overcrowded in the steamer. This allows them to cook evenly without sticking together.
- Customize Fillings: Feel free to add or swap toppings, like spicy kimchi or fresh herbs, to personalize your Spicy Korean Pork Belly Bao Buns to your taste.
Spicy Korean Pork Belly Bao Buns Recipe FAQs
How do I choose ripe and fresh pork belly?
Absolutely! For the best flavor, choose pork belly that has a good balance of meat and fat. Look for cuts with creamy white fat and fresh pink meat. Avoid any that have dark spots or an off odor, which indicates spoilage.
What’s the best way to store leftover bao buns?
Very easy! Let the bao buns cool completely, then place them in an airtight container. They can be stored in the fridge for up to 3 days or at room temperature for 2 days. Just make sure to seal them tightly to keep them from drying out.
Can I freeze the Spicy Korean Pork Belly Bao Buns?
The more the merrier! To freeze, first steam the buns until fluffy, then let them cool completely. Lay them out in a single layer on a baking sheet to prevent them from sticking together, then transfer to an airtight container. They can be frozen for up to 3 months.
What should I do if my bao buns don’t rise?
If your dough doesn’t rise, there might be a few reasons. First, make sure your yeast is fresh; expired yeast won’t activate. Additionally, check the temperature of your milk—too hot can kill the yeast. If proofing takes longer than expected, consider creating a warm environment by turning on your oven to the lowest setting for a few minutes, then turning it off and placing the dough inside, covered with a towel.
Are these bao buns suitable for anyone with food allergies?
While the Spicy Korean Pork Belly Bao Buns do contain common allergens such as wheat, eggs, and soy, you can modify them! Consider using gluten-free flour for the bao dough and swapping the soy sauce for a gluten-free alternative if you have soy or gluten sensitivities. Always double-check labels on your ingredients to ensure they’re safe for individual dietary needs.
Irresistible Spicy Korean Pork Belly Bao Buns You’ll Crave
Ingredients
Equipment
Method
- In a large bowl, combine the gochujang, gochugaru, soy sauce, mirin, brown sugar, sesame oil, minced garlic, grated ginger, white pepper, and kosher salt. Mix until blended before adding the pork belly to marinate.
- In another bowl, mix the all-purpose flour, granulated sugar, and kosher salt for the bao buns.
- Melt the unsalted butter in a saucepan. Once melted, add whole milk and heat until around 100°F. Stir in instant yeast and let activate.
- Combine the milk mixture with beaten egg and flour mixture using a stand mixer. Mix on medium-low for about 2 minutes until cohesive.
- Transfer the dough to a covered bowl and let proof until doubled in size, approximately 45 minutes to 1 hour.
- Cut 16 squares of parchment paper for the bao buns. Meanwhile, prepare cucumber pickles and slice green onions.
- After proofing, divide dough into 56-gram pieces, shape into balls, roll flat, brush with sesame oil, and fold into moon shape on parchment squares.
- Let the shaped buns proof for another 15-20 minutes until they puff up slightly.
- Prepare a steamer and steam the buns for about 5-7 minutes until fluffy and tender.
- For cucumber pickles, wash and slice cucumber; sprinkle with kosher salt. Let sit for 10 minutes in a colander. Mix vinegar and sugar until dissolved, then combine with remaining pickle ingredients.
- Add drained cucumber to the pickle mixture and stir to coat; set aside to let flavors meld.
- Cut the pork belly into pieces and stuff into steamed bao buns. Top with cucumber pickles, cabbage kimchi, sliced green onions, and fresh cilantro. Serve immediately.