KOREAN BUN FOOD RECIPES

Steps:

• Bring vinegar, 1/3 cup water, 1 tablespoon brown sugar, pepper, and 2 garlic cloves to a boil in a saucepan over medium-high. Remove from heat; add cucumber slices. Cool to room temperature, stirring occasionally, about 30 minutes. Drain. Meanwhile, stir together sirloin, panko, egg white, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons brown sugar, and remaining grated garlic clove in a bowl until well blended. Shape mixture into 16 meatballs, a scant 1 tablespoon each. Heat a large skillet over medium. Coat pan with cooking spray. Add meatballs to pan; cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Move meatballs to side of skillet. Add oil, remaining 1 1/2 tablespoons brown sugar, and remaining 1 1/2 tablespoons soy sauce to center of skillet; cook until sugar dissolves and sauce is glazy, about 1 minute. Stir to coat meatballs. Layer 3 well-moistened paper towels on a microwave-safe plate. Place frozen buns on prepared plate; cover with 3 more well-moistened paper towels. Microwave at high until warmed, about 1 minute and 30 seconds, checking for doneness every 10 seconds after heating for 1 minute. Divide cucumber slices, lettuce leaves, and meatballs evenly among buns.

Steps:

• In a medium bowl, combine the sausage meat, kimchi, scallion and sugar. On a work surface, flatten each biscuit to a 3-inch round. Place 1 tablespoon of the filling in the center of each biscuit, moisten the edges and pinch the seam to seal.
• Line a bamboo or metal steamer with a sheet of lightly oiled wax paper. Place the buns on the wax paper, seam side up. Cover and steam for 10 minutes. Serve the steamed buns at once, passing soy sauce on the side.