Korean 10 Won Cheese Bread
Quick answer
Sip-won-ppang is a Korean street snack baked in a coin-shaped mold from a batter of flour, egg, milk, and melted butter, filled with mozzarella cheese and corn kernels.
What makes this special
- Coin-shaped 10 Won Cheese Bread features a mozzarella and corn filling inside a moist crumb.
- Coin-shaped mold on medium-low heat gives crisp exterior, moist crumb
- Larger mozzarella chunks create the long cheese-pull effect
Key ingredients
Core cooking flow
- 1 Put 160 g all-purpose flour, 25 g sugar, 4 g baking powder, and 2 g salt in a bowl and mix evenly.
- 2 Whisk 1 egg with 130 ml milk first, then add 20 g melted butter.
- 3 Cut 120 g mozzarella into fairly large pieces and mix it with 40 g corn kernels.
Sip-won-ppang is a Korean street snack baked in a coin-shaped mold from a batter of flour, egg, milk, and melted butter, filled with mozzarella cheese and corn kernels. The batter is layered around the cheese filling, then griddled on medium-low heat until both sides develop a thin, lightly crisp crust while the mozzarella inside melts into a stretchy pull. Each corn kernel bursts with sweetness against the salty cheese, creating a clear sweet-salty contrast. The embossed mold stamps a coin pattern onto the surface, giving it the signature look of a Korean ten-won coin.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Prep
Whisk 1 egg with 130 ml milk first, then add 20 g melted butter.
Stir into the dry mixture only until no dry flour is visible, because overmixing can make the bread tough.
- 3Prep
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.
- 4Control
Preheat the coin mold over medium-low heat for about 2 minutes, then lightly coat it with butter.
Fill each cavity only halfway with batter at first so it has room to rise and close cleanly.
- 5Control
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.
- 6Control
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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