Korean Mashed Potato Bread
Quick answer
Popular Korean snack featuring savory mashed potatoes wrapped in chewy dough.
- Tapioca starch keeps Korean Mashed Potato Bread chewy when cold, soybean powder evoking Gangwon potato skin.
- Tapioca starch is what keeps the outer shell chewy rather than stiff when cold
Key ingredients
Core cooking flow
- 1 Mash boiled potatoes while hot and mix with 20g sugar and 1g salt for the filling.
- 2 Mix starches, flour, remaining sugar, and salt; add egg, butter, and milk to form a dough.
- 3 Divide dough into 50g pieces, flatten, fill with mashed potato filling, and seal tightly.
Popular Korean snack featuring savory mashed potatoes wrapped in chewy dough.
What Makes This Special
- Tapioca starch keeps Korean Mashed Potato Bread chewy when cold, soybean powder evoking Gangwon potato skin.
- Tapioca starch is what keeps the outer shell chewy rather than stiff when cold
- Black sesame and soybean powder blend recreates Gangwon potato skin texture
- Different sugar levels in filling versus dough creates layered sweetness
Instructions
- 1
Mash boiled potatoes while hot and mix with 20g sugar and 1g salt for the filling.
- 2
Mix starches, flour, remaining sugar, and salt; add egg, butter, and milk to form a dough.
- 3
Divide dough into 50g pieces, flatten, fill with mashed potato filling, and seal tightly.
- 4
Coat the surface with soybean and black sesame powder to create a realistic potato look.
- 5
Poke a few holes with a chopstick to mimic the texture of a real potato.
- 6
Bake in a preheated oven or air fryer at 170°C for 20-25 minutes until golden.
Tips
Nutrition (per serving)
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