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Mix the flour, sugar, salt and yeast in a if mixing bowl. Make a well in the middle and pour in the milk, water and oil.
Knead the dough until smooth
Put the dough in a greased bowl and cover with a damp towel to let it rest for about 1-1 ½ hours or until doubled in size.
Form about 15 smooth balls of the dough and roll out into ovals. Brush with neutral oil and fold the crushed sides over each other.
Steam for about 10 minutes right before serving.
For the shrimp, mince some garlic and ginger.
Clean the shrimps by deveining and removing their shells.
To a bowl add the shrimp, garlic, ginger, a splash of soy sauce, apple cider vinegar, sesame oil, salt and peppers. Let marinate for at least 30 minutes.
In a separate bowl mix together ½ flour with ½ cornstarch, salt and pepper.
Dump the shrimp without marinate in the flour and coat well.
Heat some oil to 180 degrees Celsius or 350 degrees Fahrenheit and fry the shrimp for about 2-3 minutes or until golden and crispy.
Now make the sauce by mincing a shallot and some garlic cloves.
Heat a wok with some oil and go in with the shallot, garlic, gochujang, soy sauce, brown sugar and apple cider vinegar.
Bring to a boil and let thicken.
When the sauce is thick and sticky, toss in the shrimps and coat.
Serve the shrimps on the buns with sliced cucumber, chilis, sesame seeds and spring onion.