In a large mixing bowl, combine the warm water, milk, yeast and sesame oil and let stand for about 1 minute or until the yeast begins to bubble. In a small mixing bowl combine the sugar, flour, baking powder, salt. Add the flour mixture to the yeast mixture and using your hands or a spoon begin to mix the dough. It will look shaggy. Continue to knead and mix the dough for 5 minutes longer until the dough is smooth and supple and no longer clings to the side of the bowl. If the dough is still sticky add a little more flour.

Shape your dough into a smooth ball. Transfer the dough to a lightly greased mixing bowl, cover with a clean kitchen towel and let rise in a warm spot for 1 to 2 hours or until double in size.

Turn the dough out onto a floured surface. Cut the dough in half. Roll each half into a log. Cut each log into 6 pieces. Work with one piece of dough at a time, cover dough the remaining dough with plastic wrap or a kitchen towel so it doesn’t dry out. Roll each dough ball into an oval shape with the edges slightly thinner than the center. Fold over one side of the oval and place the bun on a 4 x 4 piece of parchment paper, brush the top with a little sesame oil and transfer to a steamer basket with the lid. Repeat with the remaining dough. Let the dough rest for 30 minutes.

Fill a pot or a wok with just enough water to reach the sides of the steamer basket. The basket should not be submerged in water rather just barely above it. Turn the heat to high and steam the buns for 8 minutes and let them rest in the basket for another 5 minutes or until the steam has dissipated. Transfer the bun to a platter and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining buns.

Slice the buns open horizontally and fill with 2 tablespoons or more of the hot Kimchi Braised Pork. Serve immediately.