Beef Tongue Steam Bun with Kimchi

Name: Beef Tongue Steam Bun with Kimchi
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: Serves 4–6
Ingredients: olive oil, enough to coat the tongue; 1 jar Kimchi (available from Asian supermarkets or in specialist retailers and health shops); 1 whole 2,5 kg beef tongue, glands removed; 50 ml full-cream milk; Salt, a pinch; 1 tsp sunflower oil, plus extra for greasing; Sriracha sauce; 200 ml water; 1 Tblsp rice vinegar; 1 tsp baking powder; 2 Tblsp castor sugar; 1 tsp dried yeast; 500 g plain flour, plus extra for dusting

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
3 hr 30

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

I’ve “reinterpreted” this dish from Liho Liho Yacht Club, a restaurant I visited while in San Francisco. Nicole and I had flown over to see chef Ash Heeger and her partner, Jess, before Ash returned to open her eponymous restaurant together with us in our old space on Bree Street. Nicole and I spent two weeks eating our way across the US, but it was this tennis-ball sized bun stuffed with Kimchi, that stood out for me.

Ingredients

Main course

Ingredients

Method