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Ingredients
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For the Poppyseed Steam Buns
For the LYC Kimchi
Method
For the Poppyseed Steam Buns
- 1
Prepare the Dough
In a small bowl, combine warm water and yeast. Let it sit for about 5-10 minutes until foamy. In a large bowl, combine flour, sugar, salt, and poppy seeds. Create a well in the center, add the yeast mixture and milk, then mix until a dough forms.
- 2
Knead and Rise
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 3
Shape the Buns
Punch down the dough and divide into 8 equal pieces. Shape each piece into a ball and place on parchment paper squares. Cover and let rise for another 30 minutes.
- 4
Steam the Buns
Bring water to a boil in a steamer pot. Place the buns in the steamer basket, cover, and steam for about 15 minutes until fluffy and cooked through.
For the LYC Kimchi
- 5
Prepare the Cabbage
Cut the Napa cabbage into quarters and remove the core. Chop into bite-sized pieces and sprinkle with salt. Let it sit for about 1-2 hours, tossing occasionally.
- 6
Make the Kimchi Paste
In a bowl, mix gochugaru, minced garlic, grated ginger, and fish sauce to form a paste. Add in the chopped green onions and julienned carrots, mixing well.
- 7
Combine and Ferment
Rinse the salted cabbage thoroughly and squeeze out excess water. Combine with the kimchi paste and mix well. Pack into a clean jar, pressing down to eliminate air pockets. Seal and let it ferment at room temperature for 1-3 days, then refrigerate.