Bacon And Kimchi Steamed Buns With Carrot And Cucumber Slaw Recipe

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.

3. 3

   .)

4. 4

   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.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.