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.

INGREDIENTS:

SPICY SAUCE:

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

FISH:

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

BAO BUNS:

8 Bao buns

DIRECTIONS:

SPICY SAUCE:

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
Remove the pan from stove and allow to cool before using.

FISH:

Preheat broiler to high or oven to 400°F.
Line a sheet pan with foil. Place on the portions of fish, lightly brush with the spicy sauce.
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.

BAO BUNS:

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.