Contributed by: Chef Seakyeong Kim
Lamb Belly Steam Bun
Lamb Belly Steam Bun taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
1 lb Lamb belly – braised, medium dice
4 Steam Buns
1 C Gochujang Sauce (recipe below)
2 T Tamarind yogurt
1/4 Cucumber – Sliced Fine
2 T Scallion
Gochujang Sauce
3 kg. Gochujang paste
2 C Garlic – minced
1 C Sprite
1 C Honey
3/4 C Apple cider vinegar
1 C White Sesame Seeds – toasted
Tamarind Yogurt
8 oz Tamarind paste
1 C Greek yogurt
1 C Plain yogurt
1 1/2 C Buttermilk
Juice from 1 lime
1 T Fines herbs
Directions:
- Whisk & Boil all sauce ingredients together.
- Steam the buns until tender.
- Heat 1 T. vegetable oil in a large saute pan over high heat. Add the lamb belly and cook until crisped on the outside. Deglaze with gochujang sauce. Fold open the steam bun and fill with 2 T. glazed lamb belly. Top with remaining garnishes.
- *Charlie Palmer Wine Director Danny Prosser recommends Black Slate, Garnacha Blend, Priorat, Spain, 2009 to drink with the lamb belly.
