Steamed Buns with Crispy Calamari & Korean-Style Sauce
A fusion delight of light steamed buns, extra-crispy calamari, and vibrant Korean-inspired sauce with a tangy cucumber & radish salad.
Bringing together textures and flavors from both East Asian and Mediterranean inspirations, this recipe pairs crunchy fried calamari and a lively Korean sauce with fluffy steamed buns and a crisp cucumber & radish salad. Perfect for summer gatherings or any time you crave a unique bite, each sandwich bursts with freshness, spice, and a hint of sweetness. Follow along to create an impressive, crowd-pleasing plate with achievable steps and expert tips.
Why This Recipe Works
- Fusion of cuisines: Combines Asian steamed buns with Mediterranean-style calamari and Korean flavors.
- Contrast in textures: Crunchy calamari, pillowy buns, and refreshing salad create a satisfying mouthfeel.
- Satisfying layers of flavor: Savory, spicy, tangy, and sweet notes all in one bite.
- Convenience: Store-bought frozen buns and pre-cleaned squid make preparation less intimidating.
Ingredients
For 10 Small Sandwiches
Main:
- 10 small steamed buns (frozen, Asian-style, e.g., bao)
- 500g squid (about 8 small ones, cleaned)
For the Calamari Coating:
- 2 cups all-purpose flour
- 2 cups panko breadcrumbs
- 1 cup cornmeal
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt, to taste
- 4 eggs, beaten
Korean-Style Sauce:
- 4 tablespoons sesame oil
- 1 1/2 tablespoons fresh ginger, minced
- 3 garlic cloves, minced
- 2 tablespoons Korean chili paste (gochujang)
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1/3 cup soy sauce
- 1 tablespoon white vinegar
Cucumber & Radish Sesame Salad:
- 1 cucumber, thinly sliced
- 10 radishes, thinly sliced
- 1/4 cup sesame oil
- 1/3 cup white vinegar
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon ginger syrup (optional, or more fresh ginger plus a little extra honey)
- Juice of 1 lime
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
Other:
- 1 liter vegetable oil (for frying)
- Fresh coriander (cilantro), for garnish
Method
1. Prepare the Korean-Style Sauce
- Heat sesame oil in a medium pan over medium heat.
- Add minced ginger, garlic, and gochujang. Stir constantly for about 1 minute until aromatic.
- Stir in brown sugar, honey, soy sauce, and vinegar. Cook, stirring, until the sugar dissolves and the sauce is glossy and slightly thickened (about 2–3 minutes).
- Remove from heat and set aside.
2. Make the Cucumber & Radish Sesame Salad
- In a small bowl, whisk together sesame oil, white vinegar, honey, soy sauce, ginger syrup (or substitute), and lime juice until emulsified.
- Combine the thinly sliced cucumber and radishes in a medium bowl.
- Pour the dressing over the vegetables and toss well.
- Sprinkle over both black and white sesame seeds. Set aside for flavors to develop.
3. Clean and Slice the Squid
- If your squid is not pre-cleaned, remove the tentacles just below the eyes (discard the beak), then pull out the head and internal organs. Remove flaps and pull off the skin so only the white meat remains. Rinse thoroughly under cold water, ensuring the tentacles are clean as well.
- Pat dry with paper towels and slice the bodies into rings. Keep the tentacles whole if desired.
4. Bread and Coat the Calamari
- Set up three bowls: one with flour; the second with the beaten eggs; the third with a mix of panko, cornmeal, onion powder, garlic powder, and salt.
- Dip each calamari ring/tentacle first in flour, then in beaten egg, and finally in the panko–cornmeal mixture. Ensure each piece is well-coated for maximum crunch.
- Arrange the coated calamari pieces on a tray in a single layer. Refrigerate until frying time for even crispier results.
5. Steam the Buns
- Place frozen buns directly into a steamer basket (no need to thaw). Steam for about 5 minutes, or follow package instructions until fluffy and hot.
- Keep covered and warm until ready to serve.
6. Fry the Calamari
- Pour vegetable oil into a medium saucepan or deep fryer and heat to 350–365°F (175–185°C).
- Working in batches, fry the calamari until golden brown and crisp (2–3 minutes per batch).
- Lift out with a slotted spoon and drain on paper towels. Do not overcrowd the pan.
7. Assemble the Buns
- Split each steamed bun.
- Layer in a generous spoonful of cucumber and radish salad, a handful of crispy calamari, and a drizzle of Korean sauce.
- Garnish with fresh coriander (cilantro) if desired.
- Serve immediately, while everything is still warm and crisp.
Tips for Success
- Buy pre-cleaned squid to save time, if available.
- Slicing the vegetables thinly ensures they marinate and stay crunchy in the salad dressing.
- If you like extra heat, add finely chopped fresh chili or chili flakes to the sauce.
- Don’t overcrowd the fryer—crispiness depends on maintaining the oil temperature.
- Frozen buns can go directly from freezer to steamer for convenience.
Serving Suggestions
This dish is highly versatile and can be enjoyed as an appetizer, party snack, or light lunch.
- Pair with other Asian-inspired small plates, such as kimchi or pickled vegetables.
- Serve with an icy lager, sake, or sparkling lemonade.
- Add extra fresh herbs (mint, Thai basil) for a new twist.
Nutritional Overview (per sandwich, estimated)
| Calories | Approximately 240 kcal |
|---|---|
| Protein | 13g |
| Carbohydrates | 29g |
| Fat | 9g |
| Fiber | 2g |
These values are rough estimates and can vary based on ingredient brands and preparation method.
FAQs About Steamed Buns with Crispy Calamari & Korean Sauce
What is the best way to clean squid for this recipe?
Remove the head and internal parts, peel off the outer membrane, and rinse thoroughly under cold water. If this is daunting, most fishmongers or seafood counters will clean squid for you if asked.
Can I substitute a different protein for squid?
Absolutely. Shrimp, thin slices of chicken, or firm tofu all work well with the same coating and sauce.
Are there vegetarian alternatives for this dish?
Yes, you can use thick slices of king oyster mushroom or firm tofu, breaded and fried in the same way as the calamari.
Where can I find frozen steamed buns?
Frozen bao or Asian steamed buns are usually available at Asian supermarkets in the freezer section.
How can I make the sauce spicier or milder?
Add more or less gochujang (Korean chili paste), or incorporate fresh chili for extra kick. For less heat, use less gochujang or add a dash of ketchup for sweetness.
Further Variations & Ideas
- Add pickled onions or slaw for crunch variation.
- Try homemade buns if you’re up for a project—look for simple bao recipes online.
- Top with a fried egg or kimchi for fusion brunch vibes.
Author’s Inspiration
Fried calamari has always been a favorite summer meal for the recipe author. While cleaning squid was not especially enjoyable, its fresh flavor and affordability made it worth the effort. The decision to use frozen buns and an accessible, punchy Korean sauce brings world flavors together in a way that’s approachable and exciting for home cooks.
Storage Recommendations
- Buns: Steamed buns can be kept in a covered container at room temperature for several hours or overnight if cooled quickly; re-steam to refresh.
- Calamari: Best enjoyed freshly fried. If needed, reheat in a hot oven for a few minutes to restore crispiness—avoid microwaving.
- Salad & Sauce: Salad keeps in the fridge for up to a day; sauce can be refrigerated in an airtight jar for up to 1 week.
Frequently Asked Questions (FAQs)
Can the calamari be air-fried instead of deep-fried?
Yes. Spray the coated calamari lightly with oil and air-fry at 390°F (199°C) for 5-6 minutes, shaking halfway, for a less greasy result.
What makes the calamari extra crispy?
The combination of cornmeal and panko creates a robust, bubbly crust that locks in moisture and delivers crunch.
Is it necessary to marinate the vegetables ahead?
Not strictly, but letting the cucumber and radish sit in the dressing for at least 15–20 minutes gives the salad better flavor and texture.
Can I prepare parts of this dish in advance?
Yes! The sauce and salad can be made a day ahead; calamari can be coated in advance and fried just before serving; buns reheat well in the steamer.
Final Thoughts
Steamed buns with crispy calamari and Korean sauce celebrate a bold intersection of cultures, making for a showstopping yet approachable small plate. Whether you’re hosting friends or indulging in a creative dinner for two, this recipe is sure to become a new favorite for lovers of crunchy, spicy, and fresh flavors.
