My F&W
quick save (...)
Spicy Korean Pork Buns
© Tina Rupp

Spicy Korean Pork Buns

  • TOTAL TIME: 20 MIN
  • SERVINGS: Makes 10 buns
  • FAST
  1. 1/4 pound breakfast sausage, casings removed (1/2 cup)
  2. 1/4 cup chopped drained kimchi (see Note)
  3. 1 scallion, finely chopped
  4. Pinch of sugar
  5. 1 package (7 1/2 ounces) refrigerated buttermilk biscuit dough
  6. Soy sauce, for serving
  1. In a medium bowl, combine the sausage meat, kimchi, scallion and sugar. On a work surface, flatten each biscuit to a 3-inch round. Place 1 tablespoon of the filling in the center of each biscuit, moisten the edges and pinch the seam to seal. 
  2. Line a bamboo or metal steamer with a sheet of lightly oiled wax paper. Place the buns on the wax paper, seam side up. Cover and steam for 10 minutes. Serve the steamed buns at once, passing soy sauce on the side.
Notes Kimchi is a spicy Korean condiment made of fermented vegetables, such as cabbage. It is sold in the refrigerated section of Asian markets and some supermarkets.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.