Korean Peanut Bread (Mold-Baked Peanut-Studded Street Snack)
Quick answer
Ttangkong-ppang is Korean peanut bread baked in a shaped mold from a batter of flour, eggs, milk, and melted butter mixed with roughly chopped roasted peanuts.
What makes this special
- Mold-baked peanut bread featuring a nutty crumb studded with roasted, crushed peanut pieces.
- Coarsely crushed roasted peanuts create nutty chunks throughout the crumb
- Swapping butter for oil lets the peanut flavor come through more directly
Key ingredients
Core cooking flow
- 1 Roughly chop the 80 g roasted peanuts so the pieces stay noticeable when bitten.
- 2 Place the 200 g flour, 50 g sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a bowl.
- 3 In another bowl, whisk the 2 eggs until smooth, then mix in 140 ml milk and 25 g melted butter.
Ttangkong-ppang is Korean peanut bread baked in a shaped mold from a batter of flour, eggs, milk, and melted butter mixed with roughly chopped roasted peanuts. The natural oils in the peanuts infuse the batter with a toasted, nutty richness, and each peanut chunk provides a crunchy interruption in the soft crumb. Cooking on medium-low heat and flipping regularly develops a thin crust on both sides while butter keeps the interior moist. Sugar supplies sweetness and a pinch of salt balances against the nuttiness, resulting in a flavor profile that stays engaging bite after bite.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Roughly chop the 80 g roasted peanuts so the pieces stay noticeable when bitten.
Set aside a small spoonful for topping, and avoid grinding them too fine because powdery peanuts disappear into the batter.
- 2Season
Place the 200 g flour, 50 g sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a bowl.
Stir thoroughly so the leavening and salt are evenly distributed before any liquid is added.
- 3Heat
In another bowl, whisk the 2 eggs until smooth, then mix in 140 ml milk and 25 g melted butter.
Let the butter cool to lukewarm first so it does not cook the eggs.
- 4Prep
Pour the wet mixture into the dry ingredients and fold from the bottom with a spatula.
Stop as soon as no dry flour remains, then fold in the chopped peanuts briefly to keep the crumb tender.
- 5Finish
Preheat the peanut bread mold well over medium-low heat, then fill each cavity about 80 percent full.
Scatter the reserved peanuts on top before closing the mold so the batter can expand without overflowing.
- 6Finish
Keep the heat at medium-low and turn the mold every 2 to 3 minutes.
Remove the breads when both sides are golden with a thin crisp crust, then cool briefly on a rack and serve warm.
After the steps
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