Turkey Steam Buns

East Asian, Ground Meat

Ingredients:

  • 10 oz ground turkey
  • 6 steam buns
  • 6 oz radishes, sliced
  • 3 cloves garlic, minced
  • 3 scallions, sliced
  • 1 english cucumber, sliced
  • 2 TBSP rice wine vinegar
  • 2 TBSP sugar
  • 2 TBSP ground bean sauce
  • 1 1-in piece ginger, minced
  • 1 1/4 TBSPS gochugaru (korean chile flakes)

Directions:

  1. Heat a large pot of water to boiling on high.
  2. Combine radishes, cucumber, vinegar, half the garlic and ginger, half the sugar, half the green scallion tops, a drizzle of olive oil and half the gochugaru. Season with salt and pepper. Set aside to let marinate, stirring occasionally, at least 10 minutes.
  3. Heat 2 tsp oil on med-high until hot. Add the ground turkey, season. Frequently break the meat apart with a spoon, 6-8 minutes until lightly browned and cooked through. Transfer to a bowl; leave browned bits in the pan.
  4. Add 2 tsp of oil to the pan; heat on medium until hot. Add white bottoms of the scallions and remaining garlic and ginger. Stir frequently, 30 sec-1 min or until softened and fragrant.
  5. Add the ground bean sauce, cooked turkey, remaining sugar, 1/2 c water and remaining gochugaru. Stir occasionally, 4-6 minutes, until thickened. Season and remove from heat.
  6. Rest a strainer over the pot of boiling water, making sure the water doesn’t touch it. Place the buns and cover with the lid of the pot. Steam 3-5 minutes or util buns are soft and puffy.
  7. Fill each bun with filling and kimchi.