Korean Steamed Buns with Spicy Tofu and Other Fillings

Last weekend we cooked for some newfound friends. We wanted to make something Asian and something different. Since we had been making Kimchi a few days earlier we also wanted somthing that we could eat that with.

We decided to try to make steamed buns and things to fill them with that had Korean flavours. So we made a bunch of different side dishes and it was delicious. We think our guests thought so too hopefully 🙂

It is fairly quick to make all the side dishes, but since you are making a few it still takes a while. It might not be something you attempt doing during busy weekdays, instead it should be a dish you would make during the weekend when you have time to spend in the kitchen.

Since it is a bit spicy, both the kimchi and the marinated tofu are made with chili powder and hot sauce, we drank white wine that was a bit fruity and ale that fits well with spicy food.

We would like to credit Catherine from Rabbit Food for My Bunny Teeth with the recipe for the marinated tofu.


Ingredients Serves 4
Cooking time: 1 hr 30 mins

  • 50 g yeast
  • 300 ml milk
  • 2 tsp oil (preferably flavour-neutral oil, such as sunflower oil)
  • 400-500 g flour
  • 1 cucumber
  • 2 carrots
  • half a radish
  • 2 spring onions
  • 70 g cabbage
  • 500 g tofu
  • sesame seeds
  • kimchi
  • 200 ml mayonnaise
  • 4 tsp sesame oil
  • distilled vinegar
  • gochujaru (Korean chili powder – you can use a 50/50 mix of chili flakes and chili powder instead)
  • Sriracha (Asian hot sauce)
  • soy sauce
  • sugar
  • salt
  • water
    DSC04937

  1. Divide the yeast into smaller pieces in a big bowl.
  2. Heat the milk and add the oil.
  3. When the milk is warm (it should feel warm to your finger, but not hot) add it to the yeast.
  4. Add 1 tsp salt and 3 tsp sugar.
  5. Mix in the flour. The dough should be smooth and non-sticky.
  6. Let the dough rise for about 30-40 mins.
  7. Make the pickled cucumber:
    1. Finely slice the cucumber, with a knife or food processor.
    2. Slice one spring onion.
    3. Mix 1 tsp distilled vinegar, 2 tsp sugar, 1 tsk salt, 2 tsp gochujaru, and the sliced spring onion in one of the bowls.
    4. Mix the cucumber in with the mixture.
    5. Place a heavy bowl on top and put it in the fridge.
      DSC04722 Cucumber weighted
  8. Slice the carrot into matchstick pieces.
  9. Put the pieces in a bowl and add some salt and 1 tsp sesame oil,
  10. Slice the cabbage finely and just put in a bowl with some salt.
  11. Make the soured radish:
    1. Slice the radish.
    2. Mix 500 ml water, 2 tbs distilled vinegar, 4 tbs sugar and some salt in a saucepan. Let it come to a boil.
    3. Put your sliced radish in the saucepan and let them cook for 10 min.
    4. Rinse the radish in ice-cold water right after they have been cooked to keep them crunchy.
      DSC04925
  12. Make the kimchi mayonnaise:
    1. Mix 200 ml mayonnaise with 1 tsp sesame oil.
    2. Chop 100 ml of kimchi finely.DSC04926
    3. Add it to the mayonnaise and stir thoroughly
      DSC04927
  13. Cut the tofu into 2 cm cubes.
  14. Pour 4 tsp sesame oil, 2 tbs soy sauce and 2 tbs Sriracha in a frying pan and mix well.
    DSC04928
  15. Fry the tofu on all sides in the mix until golden brown.
    DSC04929
  16. Prepare the buns. Take a piece of the dough and shape into an oval shape.
  17. Fold the piece of dough to create a bun.
  18. Place the bun on a piece of baking paper to keep it from sticking to the steamer.
    DSC04935
  19. Pour some water into a saucepan wide wide enough for the steamer to fit in. The water should be about 4 cm deep.
  20. Place the steamer in the pan.
  21. Let the buns steam for about 5-7 mins. The buns should be firm and not doughy.
  22. Open the bun and place a few pieces of tofu, pickled cucumber, kimchi, cabbage, raddish, carrot and kimchi mayonnaise inside.
  23. Enjoy!
    DSC04933
Advertisements

6 thoughts on “Korean Steamed Buns with Spicy Tofu and Other Fillings

  1. Pingback: Our Weekend, Week 43 and W42 recap | Active Beans

  2. Pingback: Our Weekend, Week 44 | Active Beans

  3. Pingback: Our Weekend, Week 7 | Active Beans

  4. Pingback: Our Weekend, Week 9 | Active Beans

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s