If you're a fan of bold Asian flavors wrapped in pillowy soft bread, this steamed Korean bao buns with spicy gochujang pork recipe is going to be your new obsession. These fluffy bao buns cradle a fiery, savory pork filling marinated in Korean staples like gochujang, soy sauce, garlic, and sesame oil. The contrast between the tender, juicy pork and the soft steamed bun is what makes this dish so addictive. Perfect for casual dinners, small gatherings, or even a personal mukbang Korean feast, this dish is as fun to make as it is to eat. And if you're exploring bao buns recipe vegetarian variations, don't worry — the customization possibilities are endless.
Steamed Korean Bao Buns with Spicy Gochujang Pork
Prep Time 40 minutes mins
Cook Time 25 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Main Course
Cuisine Chinese, Korean
Stand mixer with dough hook (or your hands, plus some patience)
Mixing bowls
Rolling Pin
Steamer Basket or Bamboo Steamer Bamboo steamers are classic for this type of steamed buns recipe, but a regular metal steamer with parchment will work too.
Parchment paper Prevents the buns from sticking to the steamer.
Skillet For searing the pork to caramelized perfection.
For the Bao Buns
- 2 ¼ tsp active dry yeast 1 packet
- ¾ cup warm water 110°F
- 2 tbsp sugar
- 2 ½ cups all-purpose flour
- 2 tbsp vegetable oil
- ½ tsp salt
- 1 tsp baking powder
For the Spicy Gochujang Pork Filling
- 1 lb pork shoulder or pork belly thinly sliced
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp rice vinegar
- 2 garlic cloves minced
- 1 tsp grated ginger
- 1 tbsp brown sugar
- 1 tsp Korean chili flakes gochugaru – optional for extra spice
- 1 green onion chopped
- 1 tsp toasted sesame seeds
Quick Pickled Vegetables
- ½ cup thinly sliced cucumber
- ½ cup julienned carrots
- ½ cup thinly sliced radish
- ¼ cup rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Garnishes
- Fresh cilantro
- Extra sliced green onions
- Sesame seeds
- Kewpie mayo or sriracha mayo optional
Make the Bao Bun Dough
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. In a large mixing bowl (or stand mixer), add the flour, salt, and baking powder. Pour in the yeast mixture and oil. Knead until a smooth, elastic dough forms — about 8 minutes in a stand mixer or 10-12 minutes by hand.
Cover the dough with a damp towel and let it rise for about 1 hour or until doubled in size.
Pickle the Veggies
In a bowl, combine the rice vinegar, sugar, and salt. Add cucumbers, carrots, and radishes. Let them sit for at least 30 minutes while everything else is being prepared. This quick pickle adds that essential crunch and brightness that complements spicy pork beautifully.
Prepare the Spicy Gochujang Pork
In a medium bowl, mix together gochujang, soy sauce, sesame oil, rice vinegar, garlic, ginger, brown sugar, and chili flakes. Add the thinly sliced pork and marinate for at least 20 minutes.
Heat a skillet over medium-high heat. Sear the pork until it’s caramelized, cooked through, and slightly crisp on the edges — about 5-7 minutes. Sprinkle with green onions and sesame seeds.
Shape and Steam the Buns
Once the dough has risen, divide it into 10 equal pieces. Roll each piece into a ball, then flatten into a small oval disk. Lightly oil the surface and fold in half (like a taco or a clam shell). Place each bun on a small piece of parchment paper to prevent sticking.
Let the shaped buns rest for another 10 minutes. Steam them in batches over boiling water for 10 minutes. Don’t overcrowd the steamer — they expand beautifully!
Assemble the Korean Bao Buns
Gently open each steamed bun and stuff with a generous spoonful of spicy gochujang pork. Top with pickled veggies, fresh cilantro, green onions, and a drizzle of mayo if using. Serve warm and devour immediately!
Perfect Pairings
These Korean bao buns are so versatile, they pair well with a wide variety of asian dishes and beverages.
- Drink Pairings: Cold Korean soju, a light Japanese lager, or a chilled jasmine iced tea are all fantastic choices.
- Side Dishes: A side of kimchi, miso soup, or a cucumber sesame salad balances the richness of the pork. You could also serve them alongside onigiri (Japanese rice balls) if you're putting together a pan-Asian dinner spread.
- Dessert Pairing: Finish with mochi or black sesame ice cream to complete your Asian cooking adventure.
For those who want to create a bao bar experience, consider offering multiple bao bun filling ideas like bulgogi beef, fried tofu (for a vegan bao buns twist), or Korean fried chicken for fans of Korean chicken bao recipe variations.
FAQs
1. Can I use a different cut of pork?
Yes, pork belly adds richness while pork shoulder is leaner and easier to slice thinly. If you're short on time or prefer leaner meat, pork loin can work, but it may not be as juicy.
2. Can I make this with chicken?
Absolutely. Thinly sliced chicken thighs are ideal — they stay juicy and absorb flavor better than breasts. This doubles as an incredible chicken bao buns recipe, especially if you're experimenting with a korean chicken flavor profile.
3. What if I want to make a vegetarian version?
Swap the pork with sliced shiitake mushrooms, tofu, or tempeh. Use the same gochujang marinade. This is a delicious way to create a bao buns recipe vegetarian version that doesn’t compromise on flavor.
4. How do I store and reheat leftover bao buns?
Store the steamed buns and filling separately in airtight containers. Reheat buns by steaming them again for 2-3 minutes. You can also microwave them covered with a damp paper towel.
5. Can I make the buns ahead of time?
Yes! You can make the dough in advance and refrigerate it overnight after the first rise. Let it come to room temperature before shaping and steaming. This turns the dish into a great easy bao buns recipe for quick weeknight dinners.
