← Nouns Cooking · Korean

Ingredients

• 300 g Strong bread flour
• 30 g Sugar
• 1 tsp Salt
• 6 g instant yeast
• 1 Eggs
• 160 ml lukewarm milk
• 30 g Butter, softened
• 450 g Potato, peeled and cut into chunks
• 1 tbsp Vegetable oil
• 150 g Minced beef
• 1 Carrot, finely chopped
• ½ Onion, finely chopped
• 1 clove Garlic, minced
• 1 Spring onion, chopped
• 2 tsp Soy sauce
• 2 tbsp Mayonnaise
• Black pepper
• 1 Eggs, beaten
• 100 g Panko breadcrumbs
• 1 l oil, for deep-frying

Method

1. Mix the flour, sugar, salt and yeast. Add the egg and milk and knead for 8–10 min, then work in the butter and knead for 5 min more, until smooth and stretchy. Cover and leave somewhere warm for 1 hour, until doubled.
2. Meanwhile boil the potatoes for 15 min, until tender, then drain and mash. Fry the beef, carrot, onion and garlic in the oil for 5–6 min, until browned and soft. Season with soy sauce and pepper, then mix into the potato with the mayonnaise and spring onion. Cool.
3. Knock back the dough and divide into 8. Flatten each piece into a 12 cm disc, add 3–4 tbsp filling and pinch the edges together into an oval. Place seam side down.
4. Brush each one with beaten egg, roll in panko, pressing the crumbs on, and leave to rise under a tea towel for 30 min, until puffy.
5. Heat the oil to 170°C (340°F) and fry 2 or 3 at a time for 5–6 min, turning, until deep golden all over. Drain on a rack and eat warm.

Tips

• To bake instead, spray the crumbed rolls with oil and bake at 200°C (400°F) for 15–18 min.
• Don’t overfill: too much filling and the dough bursts open as it cooks.

Sources

Written in our own words after cross-checking these recipes:

chopsticks and flour Cherry on My Sundae