Korean BBQ Roe in Hirata Buns
Fluffy steamed Hirata buns filled with crispy, twice-fried Korean BBQ roe glazed in a sweet-spicy sauce. Paired with a tangy, creamy kimchi slaw for a perfect balance of textures and bold flavors. A delicious fusion snack bursting with umami and crunch.
Ingredients:
Hirata buns:
- 250 g strong flour
- 14 g yeast dried
- 2 g baking powder
- 2 g bicarbonate of soda
- 5 g caster sugar
- 2 g salt
- 20 g milk whole
- 120 g water
Korean BBQ roe mix:
- 800 g roe cut into batons
- 100 g soy sauce korean
- 8 g chili flakes
- 100 g brown sugar
- 80 g rice wine vinegar
- 20 g garlic chopped
- 20 g ginger chopped
- 100 g apple juice
- 100 g plain flour or cornstarch
Kimchi slaw:
- 40 g kimchi drained
- 100 g red cabbage
- 100 g carrot
- 40 g spring onion
- 120 g Japanese mayo
- 40 g spinach
How to prepare
Preparation time: 50 minutes
Cook time: 10 minutes
Hirata buns:
In a bowl combine the milk, water and yeast. This needs to be blood temperature 38˚C. Combine the dry ingredients together then add the wet to the dry and knead until a dough is formed. Place in a bowl and then cover leave to prove for 1 hour. Now mould into 30 g size pieces and then roll into an oval flat shape then brush oil on one half and fold. Allow to proof for 40 mins. Steam the buns for 8-10 mins until doubled in size and cooked through.
Korean BBQ roe mix:
Place all the ingredients except the roe into a pan and bring to a simmer. Reduce until the sauce is thickened and syrup like. Coat the roe in the flour then remove excess and then fry the roe until golden brown and crisp in a fryer at 180°C. Then remove drain and cool then coat in flour again. Fry a second time till crisp. Now coat the roe in the sauce before serving.
Kimchi slaw:
In a food processor blend the kimchi and Japanese mayo to form a smooth spicy mayo. Shred the vegetables into thin strips then bind in the mayo and allow to marinade for 20 mins.
Serving:
To serve you will need to have the buns steamed and then warm the roe mix place the roe mix into the open bun, sprinkle over some spring onions and place into a serving steamer basket, serve the slaw separately. Then to eat place some slaw onto of a bun.
Recipe created by Steve Walpole
