These are SO GOOD! A bit time-consuming but SO WORTH IT! The gochujang flavor comes through so nicely in the dough, which is perfectly fluffy on the inside and slightly crunchy on the outside. Ideal filling to dough ratio, and the flavors balance so nicely. I wish I could add a picture because they’re beautiful.
OMG thank you so much for this much needed recipe ( I just realised this is what I actually needed for all my fall/winter soup dinners🫣)…and the best part is that I’m gonna use up the gochujang sauce that’s been sitting in my pantry for so long waiting to be consumed up after serving me only twice for some pan Asian cuisine which I’m too done with for a while 🤭
Perfect timing! I’d had a tub sitting in my cupboard for ages, glad I’ve finally opened it, can’t wait to make some Korean recipe, and also another batch of these buns because I’m addicted.
What a great flavour combo! We make spring onion swirls too, but our version is very basic. We just add spring onions that have been steeped in a mushroom soy sauce or a dashi, then drained. Sometimes we smear on a thin layer of akamiso for extra punch.
We have a potluck dinner coming up next month and I bet everyone will love your gochujang and cheese pairing, thanks!
I really love the basic ones too! I just love spring onions, I also tried a version with marmite, it needed a bit of tweaking but I’m going to revisit it when I have time.
Hi Sophie, this looks like a great recipe! If I wanted to prep these the day before and bake them in the morning, would you recommend doing the second proof the night before and then chill, or chill overnight then proof the morning of baking?
just made this and it was wayyyyyy too good 😭😭😭🤍🤍 thank u for sharing the recipe
Yay!! I’m so glad you liked them! They’re definitely the recipe that I remake the most.
These were amazing. Nice flavour and mild heat. Will definitely be making again. Thanks for the recipe
These are SO GOOD! A bit time-consuming but SO WORTH IT! The gochujang flavor comes through so nicely in the dough, which is perfectly fluffy on the inside and slightly crunchy on the outside. Ideal filling to dough ratio, and the flavors balance so nicely. I wish I could add a picture because they’re beautiful.
I’m so glad you liked them! Would highly recommend making them into a fried egg sandwich if you have any left!
OMG thank you so much for this much needed recipe ( I just realised this is what I actually needed for all my fall/winter soup dinners🫣)…and the best part is that I’m gonna use up the gochujang sauce that’s been sitting in my pantry for so long waiting to be consumed up after serving me only twice for some pan Asian cuisine which I’m too done with for a while 🤭
They’re so good with soup! They also make an amazing fried egg sandwich. I also have a bit of gochujang hanging around so might make another batch 👀
This looks soooo good
Well how convenient as I have just been gifted a tub of gochujang paste this morning 😍
Perfect timing! I’d had a tub sitting in my cupboard for ages, glad I’ve finally opened it, can’t wait to make some Korean recipe, and also another batch of these buns because I’m addicted.
What a great flavour combo! We make spring onion swirls too, but our version is very basic. We just add spring onions that have been steeped in a mushroom soy sauce or a dashi, then drained. Sometimes we smear on a thin layer of akamiso for extra punch.
We have a potluck dinner coming up next month and I bet everyone will love your gochujang and cheese pairing, thanks!
I really love the basic ones too! I just love spring onions, I also tried a version with marmite, it needed a bit of tweaking but I’m going to revisit it when I have time.
Oh that should be interesting. Yes, do try it again ☺️
Hi Sophie, this looks like a great recipe! If I wanted to prep these the day before and bake them in the morning, would you recommend doing the second proof the night before and then chill, or chill overnight then proof the morning of baking?
Do you have a version that uses sourdough starter?
No, sorry, I actually haven't really worked much with sourdough so it's not my area of expertise.