Turkey Steam Buns

Kimchi mixes with turkey buns in this delicious korean fusion recipe

Works as a great refreshing lunch on a hot day.

Blue Apron recipe #627
Title image from media.blueapron.com
Preparation time
1 hour
Makes
2 servings
Category
Dinner
Tags
blueapron, dairy-free, dinner, meat
275g
ground turkey
6
Chinese steam buns
175g
radishes
3
garlic cloves
3
spring onions
1
English cucumber
2 Tbsp
rice wine vinegar
2 Tbsp
sugar
2 Tbsp
ground bean sauce
2cm piece
ginger
1 Tbsp
gochugaru
  1. Put a large pot of water on to boil, while preparing the fresh produce: trim off the ends of the radishes and thinly slice into rounds; thinly slice the cucumber into rounds; finely cut the garlic and ginger; and cut off the root ends of the spring onions, thinly slicing them, and separating the white bottoms and green tops.
  2. In a large bowl, combine the radishes, cucumber, vinegar, half the garlic, half the ginger, half the sugar, half the green tops of the spring onions, a drizzle of oil, and half the gochugaru. Toss thoroughly to combine, and season with salt and pepper. Set aside to marinate for 10 minutes, stirring occasionally.
  3. While the kimchi marinates, heat 2 tsp of olive oil in a medium pan on medium high until hot. Add the ground turkey and cook, frequently breaking the meat apart with a spoon, for 8 minutes.
  4. Transfer turkey to a bowl, leaving fond in the pan. Add 2 tsp of oil to the pan, heating on medium until hot. Add the white bottoms of the spring onions and the remaining garlic and ginger to the pan. Cook, stirring frequently, for a minute.
  5. Add ground bean sauce, cooked turkey, remaining sugar, 1/2 cup of water, and the rest of the gochugaru to the pan. Cook for 5 minutes, seasoning with salt and pepper to taste.
  6. Rest a strainer over the pot of boiling water, and steam the buns for 5 minutes.
  7. Fill each steamed bun with some of the filling and kimchi, and serve with the remaining kimchi on the side. Garnish with the remaining green tops of the spring onions.