Spicy Korean Bao Buns Kanpachi

Serves: 4

I am absolutely obsessed with cooking Korean food. Honestly, obsessed is probably an understatement. My obsession started a number of years ago when I started eating more healthy foods using fresh ingredients, seasoned with Korean herbs and spices. Try these amazing Bao Buns and see why Korean food becomes addictive.



  • 4 tablespoons soft brown sugar
  • 4 tablespoons dark soy sauce
  • 3 tablespoons Gochujang paste
  • 3 cloves garlic, peeled and minced
  • 2 tablespoons local honey
  • 2 tablespoons sesame oil
  • 2 teaspoons fresh ginger, peeled and minced


  • 1 lb Forever Oceans Kanpachi, cod, haddock, salmon or your favorite firm fish, cut into cubes.


  • 8 Bao buns



  1. Place all the ingredients into a medium size saucepan, place over medium to high heat. Bring to a boil, then turn down to a simmer and gently cook for 5 minutes, until the sauce thickens to a syrup
  2. Remove the pan from stove and allow to cool before using.


  1. Preheat broiler to high or oven to 400°F.
  2. Line a sheet pan with foil. Place on the portions of fish, lightly brush with the spicy sauce.
  3. Place the sheet pan under the broiler and cook for 8 to 10 minutes or until thoroughly cooked and crispy to your liking. (You could also bake in the oven if you prefer, for 8 to 10 minutes). Remove the tray from oven and keep warm.


  1. Place buns in a bamboo steamer lined with parchment paper. Cook in 2 batches for 10 minutes or until puffed and firm to the touch. You can also cook in the microwave for about 90 seconds, but follow the instructions on the packet.


  1. Open the buns and fill with slices of fish, spoon over any remaining spicy sauce and serve with either of the following:
  • Sliced radishes
  • Sliced cucumber
  • Sliced green onions
  • Fresh cilantro
  • Lime wedges


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