Kimchi and roasted pork knuckle steamed bun recipe

Ingredients

• Daikon kimchi
• 1/2 cup kochukaru (korean chilli flakes)
• 1/2 cup shallots, peeled and chopped
• 1/4 cup water
• 2 tablespoons garlic, finely chopped
• 2 tablespoons ginger, peeled and finely chopped
• 1 tablespoon flaky sea salt
• 1 tablespoon sugar
• 2 tablespoons fish sauce
• 1 tablespoon shrimp paste
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 4 cups water
• 1 1/2 tablespoon flaky sea salt
• 1 small chinese cabbage (won bok)
• 1 large carrot, peeled and thinly sliced
• 1/2 small daikon, peeled and thinly sliced
• 2 spring onions, thinly sliced
• Roasted pork knuckles
• 4 fresh pork knuckles (front hocks)
• flaky sea salt
• canola oil
• 1 cup water
• To serve
• 2 cups water
• 18 plain chinese steamed buns
• 1/2 cup coriander leaves