Step 1

Mayo Method 1–Whisk/Blender/Food Processor: In a mixing bowl/blender/food processor add egg, lemon juice, miso paste, fish sauce, gochujang, and sambal oelek. Whisk/blend to incorporate. Begin dropping oil one drop at a time while continuously whisking/blending. Once the mixture starts to emulsify and thicken, you can begin adding the oil in a constant stream.

Step 2

Mayo Method 2–Immersion Blender: In a container add egg, lemon juice, neutral and sesame oil, miso paste, fish sauce, gochujang, and sambal oelek. Cup the immersion blender over the egg. Begin blending, keeping the blender in the same spot. Once an emulsion starts to form, you can start moving it around until everything is incorporated.

Step 3

Add finely chopped kimchi, and black sesame seeds, stir to incorporate.

Step 1

Mix in instant yeast and granulated sugar with whole milk that’s around 95F. Let sit for 5 minutes.

Step 2

In a large bowl, mix all dry ingredients together.

Step 3

Add milk-yeast mixture to the dry ingredients and mix until a rough dough forms. Knead for 3 minutes.

Step 4

Cover with plastic wrap and let rest for 10 minutes. Remove from the plastic wrap and knead for another 1 minute or so. Gently roll into a ball and place in a greased bowl, cover with plastic wrap, and let it rise for 1 hour at room temperature.

Step 5

Cut 20 pieces of parchment paper in the shape of a square.

Step 6

Once the dough has risen, punch out all the air and cut it into 8 even pieces. Form into light balls and cover with a damp towel.

Step 7

Shape on a lightly floured work surface by rolling out into 1/4 inch thick circle.

Step 8

Brush one side lightly with oil and fold over taco-style and place on a piece of parchment.

Step 9

Place on a baking sheet and cover with a greased plastic wrap. Proof for 15 minutes at room temperature.

Step 10

To steam, set a steam basket over a pot of gently simmering water and transfer the bao buns on the parchment paper into the steamer. Cover and let steam for 10 minutes. After 10 minutes, cut the heat but leave the lid on and let sit in the steamer for 4 more minutes.

Step 11

Place on a baking sheet or plate covered with plastic wrap to prevent drying.

Step 1

Slice an English cucumber into 1/4 inch coins. Add to a container.

Step 2

In a saucepan, add dill, garlic cloves, vinegar, salt, and sugar. Heat over medium just until the liquid begins to simmer. Pour over the cucumbers. Let sit until at least room temperature before using or setting in fridge.

Step 1

First create your spice mix by mixing together smoked paprika, coriander, salt, white pepper, black pepper, garlic powder, and onion powder. Split between two different large bowls.

Step 2

In one bowl, mix in buttermilk and pickle brine. Add chicken and let marinate for at least an hour, but preferably overnight.

Step 3

In the other bowl mix in all purpose flour, cornstarch, and baking powder.

Step 4

When ready to fry, drain as much of the marinade from each piece of chicken chicken as possible, lightly coat with dredge, dusting off the excess. Dip back into marinade, then throw back into the dredge and press, ensuring a full and even coating. Let sit for 15 min before frying.

Step 5

Heat frying oil up to 350ºF. Fry for about 7-9 minutes or until perfectly golden brown on the outside and still juicy on the inside. Drain on paper towels.