KOREAN MEAT BUN 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:

• To make the pickles: Whisk together vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat. Remove from heat, add cucumber slices, and stir. Place a clean kitchen towel or double layer of heavy duty paper towels on top of pickles and press down until saturated with liquid and in direct contact with the cucumbers. Let sit for 10 minutes, then strain pickles, reserving liquid. Place pickles in an airtight container, and add enough reserved liquid to just submerge pickles. Discard remaining liquid and store pickles in the refrigerator for up to 1 month.
• To make the kimchi mayo: Place kimchi, mayonnaise, soy sauce, and sesame oil in the workbowl of a food processor and pulse until kimchi is finely chopped and sauce is uniformly orange in color. Transfer kimchi mayo to an airtight container and place in the refrigerator until ready to use.
• To make the glaze: In a small bowl, whisk together rice syrup, gochujang, gochugaru, rice vinegar, soy sauce, garlic, and ginger. Transfer glaze to an airtight container and place in the refrigerator until ready to use.
• To make the pork: In a small bowl, combine brown sugar, salt, and gochugaru. Season pork belly liberally all over with seasoning mixture. Wrap pork belly in aluminum foil and place in refrigerator overnight.
• Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the pork belly in the smoker or grill and smoke until an instant read thermometer registers between 195-203°F when inserted into the thickest section of meat, about 6 to 8 hours. In the last 30 to 60 minutes of cooking, brush the pork belly all over with glaze. Reserve remaining glaze. Remove pork belly from smoker, wrap in aluminum foil, and let rest at room temperature for 15 to 20 minutes. For best results, place pork belly in refrigerator and let cool completely.
• Cut pork into 1/2-inch slices. If using pork belly while still hot, brush each slice on each side with remaining glaze. If using pork belly that has been cooled in the refrigerator, light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pork belly slices on cool side of grill, cover, and let heat until completely warmed through and soft. Brush pork belly slices on both sides with remaining glaze.
• To make the buns: Steam buns in a bamboo steamer or in the microwave on a large plate under a damp towel. Place a spoonful of kimchi mayo on the bottom half of each bun and top with slices of pork belly, cilantro, scallions, and chilies. Serve immediately.