Bacon and Kimchi Steamed Buns with Carrot and Cucumber Slaw Recipe
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[Photograph: Nick Kindelsperger]
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- Yield:serves 4
- Active time: 20 minutes
- Total time:30 minutes
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
Directions
-
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.
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4.
For each bun, add a layer of kimchi, 1/2 slice of bacon, and layer of the carrot and cucumber salad. Serve immediately.