Pork Bulgogi Bāozi Steamed Korean BBQ Buns

Ingredients

• FOR THE PORK BULGOGI:
• 5 Tablespoons Soy Sauce
• 2 cloves Garlic, Minced
• 2 sprigs Green Onions, Chopped
• ½ whole Yellow Onion, Sliced
• 2 Tablespoons Sesame Seeds
• 1-½ teaspoon Sesame Oil
• Black Pepper
• 1 Tablespoon Plus 1 1/2 Teaspoons Honey
• 2-½ Tablespoons Korean Red Pepper Paste (gochujang) (or Up To 4 Tablespoons Depending On Spice Preference)
• 1 Tablespoon Red Pepper Flakes
• 1 pound Pork Loin (cut Into Thin, Wide Slices)
• 1 teaspoon Vegetable Oil, For Cooking
• ½ cups Chopped Korean Or Asian Pear
• FOR THE SAUCE:
• 1 Tablespoon Plus 1/4 Teaspoon Soy Sauce
• 1-½ teaspoon Honey
• 1-½ teaspoon Sweet Soy Sauce
• 1-¼ teaspoon Sesame Oil
• 1 teaspoon Korean Red Pepper Paste (gochujang)
• ¾ teaspoons Rice Vinegar
• ¼ teaspoons Packed Brown Sugar
• ¼ teaspoons Sesame Seeds
• Chopped Green Onions
• FOR THE BUN:
• ½ pounds, 2 ounces, weight Low Protein Flour (Hong Kong Flour Or Cake Flour)
• 3-⅝ ounces, weight Wheat Or Potato Starch (I Used Potato)
• 3-⅝ ounces, weight Icing Sugar
• ⅓ ounces, weight Active Dry Yeast
• ½ teaspoons White Vinegar
• 10 tablespoons, 2 teaspoons, 7-½ pinches Lukewarm Water (100-110 Degrees)
• 1 ounces, weight Shortening
• ⅜ ounces, weight Baking Powder
• 2 teaspoons, ½ pinches Cold Water

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