Bacon and Kimchi Steamed Buns with Carrot and Cucumber Slaw

[Photograph: Nick Kindelsperger]

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

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Bacon and Kimchi Steamed Buns with Carrot and Cucumber Slaw

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About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:30 minutes
This recipe appears in: Dinner Tonight: Bacon and Kimchi Steamed Buns with Carrot and Cucumber Slaw

Ingredients

  • 4 tablespoons rice vinegar
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon salt
  • 1 medium cucumber, peeled, cut into 1/4-inch wide and 3-inch long matchsticks
  • 1 medium carrot, peeled, cut into 1/4-inch wide and 3-inch long matchsticks
  • 1-inch piece ginger, peeled, julienned
  • 12 frozen Chinese folded steamed buns (let come to room temperature)
  • 6 slices thick-cut bacon
  • 1 1/2 cups kimchi, roughly chopped

Procedures

  1. 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. 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. 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. 4

    For each bun, add a layer of kimchi, 1/2 slice of bacon, and layer of the carrot and cucumber salad. Serve immediately.

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