Doenjang Caramel Apple Galette

Mix 220 g all-purpose flour with part of the sugar and 2 g salt, then rub in 120 g cold butter.

Stop when pea-size pieces remain, because fully smearing the butter makes the crust less flaky.

Add the 60 ml water little by little instead of all at once, gathering the dough only until it holds when pressed.

Flatten it into a disk, wrap or cover it, and chill for 30 minutes before rolling.

Slice the 2 apples thinly and toss with 10 ml lemon juice, 1 tsp cinnamon, and the remaining sugar.

If the slices look very wet, blot them before filling so the center does not soak the dough.

Melt 45g brown sugar over low heat into a deep brown syrup, swirling so the edges do not burn.

Whisk in the measured 10g doenjang, then add 40ml cream and stir until smooth.

Roll the chilled dough into a rough round and spread a thin layer of caramel in the center, leaving a border.

Layer the apples slightly overlapping, fold the edges over them, and brush the crust with 1 tbsp egg wash.

Bake at 200°C for 35-40 minutes, until the folded crust is deep golden and the apples look tender, not raw in the center.

Cool before slicing for cleaner pieces, then warm the remaining caramel and drizzle lightly.