Discard the seeds and pit of the cucumber. Peel the carrot. Very thinly slice the cucumber and carrots.

Place the carrot and cucumber in a colander. Add the coarse salt and mix. Leave to sit for at least 10 minutes. Squeeze out the excess water. Wash through running water to remove salt and drain.

Mix rice vinegar, sugar, and salt in a bowl. Adjust seasoning based on desired sweetness and sourness.

Add in the cucumber and carrots. Mix well and leave to sit for 10-15 minutes.

Slice the mushrooms into strips.

Heat oil over medium heat, add garlic, sauté until brown, then add mushrooms.

Pour in the hoisin sauce and syrup, cook for 5-6 minutes until mushrooms are cooked through.

Mix dry ingredients in a large bowl.

Warm soy milk in the microwave, mix in sugar and yeast, let sit for 10-15 minutes until foamy.

Make a well in the dry ingredients and pour in the yeast mixture. Mix until dough forms.

Knead for 5-10 minutes until smooth and stretchy.

Shape into a ball, place in a bowl, cover with a damp towel and let rise for at least 1 hour

Once the dough has risen, punch a hole in the center and slice into 12 pieces.

Roll each piece into a ball, flatten, and roll into an oval.

Brush with oil, fold in half, and place on parchment paper.

Let proof for another 15-20 minutes.

Heat a pan or wok and add water to touch the bottom edge of the steamer.

Once boiling, lower heat and steam buns for 8-10 minutes.

Let sit for 10 minutes after cooking before removing from steamer.

Open a bun, add pickled veggies, mushrooms, and kimchi. Finish off with green onions and peanuts if desired.