Baked Kimchi-Pork Buns (6 buns)

Mix 240 ml warm water, 1 tbsp sugar, 1 tsp yeast, 1/2 tsp salt, 1 tbsp oil and 300 g flour into a soft dough.

Proof covered for about 1 hour until doubled, deflate and proof another hour; judge by volume.

Boil 30 g noodles per package directions, drain and chop.

Cook 225 g chopped pork with 2 tsp soy sauce, 2 tsp sesame oil and pepper to at least 71°C. Add garlic, scallions and onion; cook through.

Off heat, fold in noodles, 225 g chopped kimchi, 1/2 tsp sugar and 1 tsp chili flakes; cool the filling and refrigerate.

Divide dough into 6, flatten, fill evenly with chilled filling, seal tightly and place on lined tray.

Let buns puff up for roughly 45–60 minutes. Work efficiently to limit the time the pork filling spends unrefrigerated.

Preheat to 175°C, brush with beaten egg, bake about 25 minutes until golden and thoroughly hot inside.