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Kalbi Chicken Steam Buns

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  • Author: Lisa Keys
  • Total Time: 40 minutes
  • Yield: serves 6


Korean inspired kalbi braised chicken steam buns have layers of sweet and savory flavors with the zing of ginger and creamy kimchi mayo


6 chicken thighs on the bone with skin

Kosher salt

Freshly ground black pepper

2 tablespoons grapeseed or avocado oil

1 (13.2 oz.) bottle Lucky Foods Seoul Kalbi Sauce

6 plain frozen Asian steam buns (or 12 smaller size buns)

1 (12.35 oz.) bottle Lucky Foods Seoul Kimchi Mayo

2 tablespoons toasted sesame seeds

1 cup pickled red onions (recipe follows in Notes)

Fresh cilantro leaves


  1. Season chicken thighs with salt and black pepper.
  2. Heat oil over medium-high heat in a cast iron or other heavy skillet until shimmering.
  3. Place chicken thighs in skillet, skin side down. Cook chicken 4-5 minutes or until skin is nicely browned; turn. Add Kalbi Sauce. Bring to a boil.
  4. Reduce heat to medium-low and simmer 25-30 minutes or until chicken thighs are thoroughly cooked through and tender.
  5. Separate chicken from skin and bones. Keep chicken warm. Discard skin and bones.
  6. Prepare steam buns according to package directions.
  7. Open steam bun and spread bottom of bun with Kimchi Mayo. Add chicken. Sprinkle chicken with sesame seeds. Top with pickled red onions and cilantro leaves.


Pickled Red Onions


1 red onion, halved, thinly sliced

½ cup water

½ cup white vinegar

1/3-cup sugar

1 teaspoon kosher salt


Place onions in heat proof bowl or jar. In small saucepan, bring remaining ingredients to a boil, stirring, until sugar is dissolved. Pour hot mixture over vegetables; let stand at least 30 minutes or until ready to use. Can be made 1 week in advance and kept covered in the refrigerator.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: appetizer
  • Method: stove top
  • Cuisine: Asian