Jumbo white fluffy buns baked with a generous kimchi and pork filling inside, which is spicy, savory, crispy, and meaty. They feature a golden crunchy crust outside and fluffy bread inside. One large bun with a drink makes a simple and quick light meal or snack.
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1
Prepare the dough: Combine 1 cup of warm water (made by mixing half cup boiling water with half cup cold water) with 1 tablespoon sugar, then add 1 teaspoon active dry yeast and let sit.
2
Cook the sweet potato starch noodles for 7-8 minutes until tender, then drain and set aside.
3
Add 0.5 teaspoon salt and 1 tablespoon vegetable oil to the yeast mixture, then stir in 2.5 cups flour until a shaggy dough forms.
4
Knead the dough on a clean surface about 200 times until smooth. Cover with a damp cloth and let rise in a warm place for 1 hour for the first proof.
5
Prepare the filling: Cut 8 oz pork belly into thin small pieces. Stir-fry the pork until partially cooked, add 1 teaspoon soy sauce, 2 teaspoons sesame oil, and 0.5 teaspoon black pepper, continue cooking until pork is fully cooked.
6
Add minced garlic and 0.25 cup chopped green onion, stir-fry for about 30 seconds. Chop the cooked noodles and add to the pan, mix well, then turn off the heat.
7
Mix 8 oz fermented kimchi into the pork mixture, add 0.5 teaspoon sugar and 1 teaspoon hot pepper flakes. Combine thoroughly until even; yields about 3 cups of filling.
8
After the dough rises for 1 hour, knead again until smooth, cover, and let rise for another 1 hour for the second proof.
9
After the second rise, line a baking sheet with parchment paper. Divide the dough into 6 equal portions, shape into balls, and cover with plastic wrap.
10
Take each dough ball and gently flatten into a disc about 6 inches in diameter with the center slightly thicker than the edges. Place 0.5 cup of filling in the center.
11
Pinch the edges together toward the center to seal, then flip seam-side down. Gently shape into a round bun and place on the baking sheet. Repeat with remaining dough and filling.
12
Cover the buns and let them rise for final proofing (about 1 hour or until puffy and nearly touching each other). Preheat the oven to 350°F.
13
Make egg wash: Beat 1 egg with 1 teaspoon water and strain through a sieve. Brush the egg wash evenly over each bun with a brush.
14
Bake for 20-25 minutes until golden brown. Check after 20 minutes; if desired for deeper color, bake an additional 5 minutes until golden and shiny.
15
Remove from the oven and let cool slightly (while still warm) before serving. The kimchi and pork filling should be spicy, crispy, and juicy. Leftover buns can be frozen; thaw and bake for 5-10 minutes, or microwave for 1-2 minutes to reheat.
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