Spicy Kimchi-Bacon Breakfast Bao Buns

Instructions

1. 1

   In a small bowl, combine warm water, yeast, and sugar. Let it bloom for 5-10 minutes until foamy.

   ~10 min
2. 2

   In a large bowl, combine flour and a pinch of salt. Add the bloomed yeast mixture and mix until a shaggy dough forms.

   ~5 min
3. 3

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

   ~90 min
4. 4

   While the dough is rising, cook bacon in a non-stick frying pan until crispy. Remove from pan, reserving some bacon fat, and chop into small pieces.

   ~15 min
5. 5

   Finely chop the kimchi and mince the garlic. Thinly slice the green onions.

   ~5 min
6. 6

   In the same frying pan, add a tablespoon of vegetable oil and the minced garlic. Sauté for 1 minute until fragrant.

   ~1 min
7. 7

   Add the chopped kimchi and cook for 3-4 minutes. Stir in the gochujang, soy sauce, and sesame oil. Cook for another 2 minutes.

   ~5 min
8. 8

   Add the chopped crispy bacon and most of the sliced green onions to the kimchi mixture. Stir well to combine. Set aside.

   ~2 min
9. 9

   Once the dough has doubled, punch it down and divide it into 6 equal portions. Shape each portion into a smooth ball.

   ~5 min
10. 10

    Flatten each dough ball into a disc and place about 2 tablespoons of the filling in the center. Fold the edges of the dough up and over the filling, pinching to seal, creating a bun shape. You can also use a small piece of parchment paper at the base of each bun to prevent sticking.

    ~15 min
11. 11

    Place the formed bao buns in a steamer basket lined with parchment paper, ensuring they have space to expand. Steam over simmering water for 12-15 minutes, or until puffed and cooked through.

    ~15 min
12. 12

    Serve the hot bao buns immediately, garnished with the remaining green onions.