The video is about making kimchi pork buns (kimchi-ppang in Korean). The recipe requires making a dough using flour, yeast, and warm water, which is then kneaded and allowed to rise for an hour. The filling is made by cooking pork belly with kimchi, noodles, garlic, and green onions, and seasoning with soy sauce, sesame oil, and black pepper. The dough is then divided into six portions, rolled out, and filled with the kimchi-pork mixture. The buns are allowed to rise for another hour before being baked in the oven for 20-25 minutes. The result is a delicious and fluffy bun filled with spicy kimchi and savory pork. The recipe can be made ahead of time and frozen for later use, and can also be steamed instead of baked.
Here are the key facts extracted from the text:
1. The recipe being made is kimchi pork buns, also known as kimchi-ppang in Korean.
2. The dish requires lots of kimchi, which should be fermented and sour-tasting.
3. To make the dough, all-purpose flour, dry yeast, warm water, and sugar are needed.
4. The warm water should not be hot or boiling, as it can kill the dry yeast.
5. To make warm water, half a cup of boiling water and half a cup of cold water can be mixed together.
6. The dough needs to be kneaded by hand for 200 times until it becomes smooth.
7. The dough should be set aside in a warm kitchen area for one hour to rise.
8. After one hour, the dough needs to be kneaded again until it becomes smooth and sticky.
9. The dough should be set aside again for one more hour to rise.
10. The filling ingredients include cooked noodles, garlic, green onions, pork belly, soy sauce, sesame oil, and ground black pepper.
11. The kimchi used in the recipe was made one month ago and is well-fermented.
12. The filling is mixed with half a teaspoon of sugar and one teaspoon of hot pepper flakes.
13. The dough is divided into six balls, each weighing three ounces.
14. Each ball of dough is rolled out into a disk shape and filled with half a cup of the kimchi pork mixture.
15. The buns are sealed and placed on a parchment-lined pan.
16. The buns need to rise for one hour before baking.
17. The buns are baked in a preheated oven at 350°F for 20-25 minutes.
18. Alternatively, the buns can be steamed for 15-20 minutes instead of baking.
19. The buns can be frozen and thawed or reheated in the microwave or oven when needed.