Bacon and Kimchi Steamed Buns with Carrot and Cucumber Slaw
If you have approximately 30 minutes to spend in the kitchen, Bacon and Kimchi Steamed Buns with Carrot and Cucumber Slaw might be an amazing dairy free recipe to try. This main course has 784 calories, 23g of protein, and 28g of fat per serving. For $2.88 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Serious Eats. This recipe is liked by 236 foodies and cooks. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of salt, sub buns, thick-cut bacon, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is typical of Korean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. Try Steamed Kimchi Dumplings (Jjin Kimchi Mandu), Asian Meatballs With Cucumber- Carrot Slaw, and Oisobagi Kimchi (stuffed Cucumber Kimchi) for similar recipes.
Servings: 4
Ingredients:
1 medium carrot, peeled, cut into 1/4-inch wide and 3-inch long matchsticks
1 medium cucumber, peeled, cut into 1/4-inch wide and 3-inch long matchsticks
2 tablespoons dark brown sugar
1-inch piece ginger, peeled, julienned
1 1/2 cups kimchi, roughly chopped
4 tablespoons rice vinegar
1/4 teaspoon salt
12 frozen Chinese folded steamed buns (let come to room temperature)
6 slices thick-cut bacon
Equipment:
whisk
bowl
steamer basket
pot
paper towels
frying pan
Cooking instruction summary:
Procedures 1 Combine rice vinegar, brown sugar, and salt in a medium-sized bowl, and whisk until sugar and salt dissolve. Add the cucumber, carrot, and ginger, and stir well. Transfer the bowl to the fridge for at least 15 minutes. 2 Cook the steamed buns according to the directions on the packaging. (I cooked them for 10 minutes in a steamer basket set over a large pot of gently simmering water. Microwaving also works.) 3 While the buns steam, cook bacon in a large cast-iron skillet over medium heat until crisp, about 10 minutes. When done, set bacon aside on paper towels, and remove all but 1 tablespoon of bacon fat. Add chopped kimchi and cook until any liquid with the kimchi evaporates, 1 to 2 minutes. 4 For each bun, add a layer of kimchi, 1/2 slice of bacon, and layer of the carrot and cucumber salad. Serve immediately.
Step by step:
1. Combine rice vinegar, brown sugar, and salt in a medium-sized bowl, and whisk until sugar and salt dissolve.
2. Add the cucumber, carrot, and ginger, and stir well.
3. Transfer the bowl to the fridge for at least 15 minutes.
4. Cook the steamed buns according to the directions on the packaging. (I cooked them for 10 minutes in a steamer basket set over a large pot of gently simmering water. Microwaving also works.)
5. While the buns steam, cook bacon in a large cast-iron skillet over medium heat until crisp, about 10 minutes. When done, set bacon aside on paper towels, and remove all but 1 tablespoon of bacon fat.
6. Add chopped kimchi and cook until any liquid with the kimchi evaporates, 1 to 2 minutes.
7. For each bun, add a layer of kimchi, 1/2 slice of bacon, and layer of the carrot and cucumber salad.
8. Serve immediately.
Nutrition Information:
covered percent of daily need
