Turkey Steam Buns with Quick Cucumber-Radish Kimchi

Turkey Steam Buns

with Quick Cucumber-Radish Kimchi

30 MIN
2 Servings
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From the Test Kitchen

Dumplings are one of the most widely-eaten—and widely-enjoyed—foods in the world. Many different cultures boast their own unique, regional varieties. One Chinese dumpling in particular has risen to almost meteoric fame in the modern American culinary scene: the steam bun, an appropriately-named, steamed dumpling. In this version, we’re filling pillowy steam buns with a flavorful, aromatic mixture of ground turkey cooked with traditional seasonings. And for a zesty side, we’re creating a quick version of kimchi made with cucumber and radishes.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
fresh
ingredients
Turkey Steam Buns with Quick Cucumber-Radish Kimchi
Title
  • 10 oz Ground Turkey
  • 6 Chinese Steam Buns
  • 6 oz Radishes
  • 3 cloves Garlic
  • 3 Scallions
  • 1 English Cucumber
  • 2 Tbsps Rice Wine Vinegar
  • 2 Tbsps Sugar
  • 1¼ Tbsps Gochugaru (Korean Chili Flakes)
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Ground Bean Sauce
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of water to boiling on high. Trim off and discard the ends of the radishes; thinly slice the radishes into rounds. Thinly slice the cucumber into rounds. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops.

Make the kimchi:
2 Make the kimchi:

In a large bowl, combine the radishes, cucumber, vinegar, half the garlic, half the ginger, half the sugar, half the green tops of the scallions, a drizzle of olive oil and half the gochugaru (for a milder dish, use less gochugaru). Toss to thoroughly combine and season with salt and pepper to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.

Cook the turkey:
3 Cook the turkey:

While the kimchi marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 6 to 8 minutes, or until lightly browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.

Make the filling:
4 Make the filling:

Add 2 teaspoons of oil to the pan of reserved fond; heat on medium until hot. Add the white bottoms of the scallions and remaining garlic and ginger. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the ground bean sauce, cooked turkey, remaining sugar, ½ cup of water and as much of the remaining gochugaru as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 4 to 6 minutes, or until thickened; season with salt and pepper to taste. Remove from heat.

Steam the buns:
5 Steam the buns:

Rest a colander or strainer over the pot of boiling water, making sure that the water doesn’t reach the colander. Working in batches if necessary, place the buns in the colander; cover with the lid of the pot. Steam 3 to 5 minutes, or until the buns are softened and puffy. Carefully transfer the steamed buns to a clean work surface.

Finish the buns & plate your dish:
6 Finish the buns & plate your dish:

Fill each steamed bun with some of the filling and kimchi (you will have extra kimchi). Divide the finished buns between 2 dishes. Serve with the remaining kimchi on the side. Garnish with the remaining green tops of the scallions. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of water to boiling on high. Trim off and discard the ends of the radishes; thinly slice the radishes into rounds. Thinly slice the cucumber into rounds. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops.

2 Make the kimchi:

In a large bowl, combine the radishes, cucumber, vinegar, half the garlic, half the ginger, half the sugar, half the green tops of the scallions, a drizzle of olive oil and half the gochugaru (for a milder dish, use less gochugaru). Toss to thoroughly combine and season with salt and pepper to taste. Set aside and let marinate, stirring occasionally, for at least 10 minutes.

Make the kimchi:
3 Cook the turkey:

While the kimchi marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 6 to 8 minutes, or until lightly browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the pan.

4 Make the filling:

Add 2 teaspoons of oil to the pan of reserved fond; heat on medium until hot. Add the white bottoms of the scallions and remaining garlic and ginger. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the ground bean sauce, cooked turkey, remaining sugar, ½ cup of water and as much of the remaining gochugaru as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 4 to 6 minutes, or until thickened; season with salt and pepper to taste. Remove from heat.

Make the filling:
Steam the buns:
5 Steam the buns:

Rest a colander or strainer over the pot of boiling water, making sure that the water doesn’t reach the colander. Working in batches if necessary, place the buns in the colander; cover with the lid of the pot. Steam 3 to 5 minutes, or until the buns are softened and puffy. Carefully transfer the steamed buns to a clean work surface.

6 Finish the buns & plate your dish:

Fill each steamed bun with some of the filling and kimchi (you will have extra kimchi). Divide the finished buns between 2 dishes. Serve with the remaining kimchi on the side. Garnish with the remaining green tops of the scallions. Enjoy!

Finish the buns & plate your dish:
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