Korean BBQ Chicken Buns
I bet you know this scene! It’s a nice and warm evening somewhere mid spring. You’ve got some smoked chicken leftovers and crave for a delicious meal after work. To hell with the kitchen! If you ever use it, it won’t be today! You crack a beer and start your smoker for an easy snack! Well this is how these bombass Korean BBQ Chicken Buns were created. The neighbours curiously peeped over the fence. I decided to cook some extra to feed the curious mind of my BBQ loving neighbours. Result: They “invited themselves” for a BBQ next saturday! I guess they were impressed by this delightful snack? Would you be?
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Planning a football party with the friends or a summer night with your neighbours? You can’t miss these Korean style BBQ chicken buns. I warn you! Make a lot of them, they will go faster than you can bake them…
- 4 Smoked chicken thighs Recipe link in instructions
- 8 portions bread dough for instance 2 cans Danerolles petits pains white
- egg yolk
- sesam seeds
- 2 pcs. star anise
- 1 tsp mixed yellow and brown mustard seeds
- 1 yellow onion
- 2 sweet bell peppers
- 1/2 broccoli
- 200 gr. mushrooms
- 1 tsp prepared horseradish
- 2 tsp mustard
- 2 Tbsp. Gochujang paste
- 1 Tbsp doenjang fermented soy bean paste
- 2 Tbsp cider vinegar
- 1 hot pepper
- 6 Tbsp. Ketchup
- 1/2 lime for the juice
- 2 tbsp brown sugar
- 1 tsp mirin
Start by smoking the chicken thighs following this recipe. You can make this one day ahead and use the leftovers.
Preheat your BBQ for a session at 200°C and put a skillet and saucepan on the fire to preheat the cast iron.
Puff the mustard seeds in the skillet with a lid or tin foil on top (o prevent them from popping out of the skillet). Once popped add some oil and star anise. Cook the sliced onion until translucent.
Meanwhile you can grill the sweet bell pepper and remove it’s skin. Bake the mushrooms in a hot pan and add them to the onions with little roses of broccoli. Let them cook for another five minutes while you prepare the sauce.
For the sauce: mix all ingredients and heat the mixture. Let cook for about ten minutes while stirring every once a while.
Mix the sauce under the veggies (at taste) and add some slices of the smoked chicken.
Flatten the dough balls and put some of the mixture in the middle of the dough. Fold them over (like a taco).
Cover the surface with beaten eggyolk and sprinkle some sesame seeds on top. Bake these Korean style BBQ chicken breads on the pizza stone following the instructions on the package. (here about 12 minutes).