Korean 10 Won Cheese Bread
If the corn is wet, press off the moisture before mixing it with the mozzarella. Fill the preheated mold only halfway with batter, set the mozzarella and corn in the center with a small border around the edge, and spoon on more batter until the filling is covered. Cook over steady medium-low heat for 3 to 4 minutes per side, so the outside does not burn before the cheese melts, then rest the bread for 1 minute before cutting.
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Split open a coin-stamped Korean 10-won bread and mozzarella stretches out in long strands, with sweet corn kernels scattered through the salty cheese.
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The batter is mixed only until no dry flour remains, since extra stirring turns the thin crust tough instead of lightly crisp.
Ingredients
Instructions
- 1
Put 160 g all-purpose flour, 25 g sugar, 4 g baking powder, and 2 g salt in a bowl and mix evenly.
Sifting them first helps reduce lumps and keeps the batter light.
- 2
Whisk 1 egg with 130 ml milk and 20 g melted butter.
Pour this mixture into the dry ingredients and stir just until no dry flour remains.
- 3
Cut 120 g mozzarella into fairly large pieces and mix it with 40 g corn kernels.
If the corn is wet, press off the moisture first so the filling does not thin the batter or leak.
- 4
Preheat a nonstick ten-won bread mold over medium-low heat for about 2 minutes.
Fill it only halfway with batter to prevent overflow.
- 5
Place the mozzarella and corn filling in the center, leaving a small border around the edge.
Spoon more batter over the top until the filling is covered, which helps seal the bread as it cooks.
- 6
Cook over medium-low heat for 3 to 4 minutes per side, keeping the heat steady so the outside does not burn before the cheese melts. Remove when the pattern is clear and golden, rest 1 minute, then cut while warm.
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