Lamb Belly Steam Bun

Contributed by: Chef Seakyeong Kim

Lamb Belly Steam Bun

Recipe type: Yield: 4 Prep time: Cook time: Total time:

Lamb Belly Steam Bun taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.


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


  1. Whisk & Boil all sauce ingredients together.
  2. Steam the buns until tender.
  3. 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.
  4. *Charlie Palmer Wine Director Danny Prosser recommends Black Slate, Garnacha Blend, Priorat, Spain, 2009 to drink with the lamb belly.

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