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–+ servings
Plate of Korean chicken bao buns filled with sticky chicken, cabbage, carrots, and sesame seeds.

Korean Chicken Bao Buns

Soft, pillowy Korean Chicken Bao Buns stuffed with juicy chicken glazed in a sweet-spicy gochujang sauce, topped with pickled carrots, cucumber, cilantro, and sesame seeds.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 8 buns
Course: Main Course, Dinner, Street Food
Cuisine: Korean Fusion, Asian-Inspired
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 ½ lb Boneless chicken thighs _ Juicier than breasts cut bite-sized
  • 3 tablespoon Gochujang paste _ Korean chili paste
  • 3 tablespoon Soy sauce _ Low-sodium preferred
  • 2 tablespoon Rice vinegar _ Or white vinegar
  • 2 tablespoon Honey _ Or maple syrup/brown sugar
  • 2 cloves Garlic _ Fresh minced
  • 1 tablespoon Fresh ginger _ Minced
  • 1 tablespoon Sesame oil _ For cooking
  • 2 Green onions _ Chopped,for garnish
For the Buns
  • 8 Frozen bao buns _ From Asian grocery store
  • 1 Steamer basket _ Bamboo or metal
Toppings
  • ½ Cucumber _ Thinly sliced
  • ½ cup Pickled carrots _ See Quick Pickle
  • ¼ cup Fresh cilantro leaves _ Optional
  • 1 tablespoon Sesame seeds _ Toasted if possible
Quick Pickle
  • ¼ cup Rice vinegar _ For pickling
  • 1 teaspoon Sugar _ Balances acidity
  • ½ teaspoon Salt _ For seasoning
  • 1 cup Carrots _ Thinly sliced or julienned

Equipment

  • 1 Large skillet (For browning and glazing chicken)
  • 1 Steamer basket (Bamboo or metal, for buns)
  • 1 Sharp knife (For chopping chicken and vegetables)
  • 2–3 Mixing bowls (For sauces, pickles, and toppings)
  • 1 Tongs (For handling hot buns)

Method
 

  1. Cut chicken thighs into bite-sized pieces and mix the marinade ingredients together.
    Raw chicken pieces in a skillet mixed with red gochujang marinade and sesame seeds.
  2. Cook chicken until golden brown, then simmer with the sauce until sticky and flavorful.
    Skillet of Korean glazed chicken pieces topped with sesame seeds.
  3. Steam bao buns for 8–10 minutes until they are soft, fluffy, and piping hot.
    Bamboo steamer basket with fluffy bao buns steaming in the oven.
  4. Mix vinegar, sugar, and salt, then soak thinly sliced carrots for at least 15 minutes.
    Bowl of thinly sliced carrots marinating in quick pickle seasoning.
  5. Open warm bao buns, add glazed chicken, and top with fresh vegetables and herbs.
    Steamed bao bun filled with glazed Korean chicken, pickled carrots, cucumber slices, cilantro, and sesame seeds.

Nutrition

Serving: 250gCalories: 460kcalCarbohydrates: 48gProtein: 27gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 110mgSodium: 890mgPotassium: 550mgFiber: 3gSugar: 12gVitamin A: 3800IUVitamin C: 14mgCalcium: 80mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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