Triangle Kimbap Bread (Samgak Kimbap Ppang)

Photo: Korea Ministry of Food and Drug Safety

Triangle Kimbap Bread (Samgak Kimbap Ppang)

Name: Triangle Kimbap Bread (Samgak Kimbap Ppang)
Cuisine: South Korea
Ingredients: 200 g (Dough) rice flour (dough); 80 g milk; 15 ml water; 160 g levain starter; 50 g egg (1 pc); 3 g salt; 25 g olive oil; 30 g onion; 30 g carrot; 30 g squid ink powder; 250 g (Filling) tomato (filling); 150 g onion; 60 g bell pepper; 20 g garlic; 300 g chicken breast; 5 g oregano; 5 g basil powder; 5 g bay leaf; 5 g black pepper; 5 g salt; 5 g chili pepper; 5 g gochugaru (Korean chili flakes); 50 g mozzarella cheese

삼각김밥 빵

Other

OtherCourse

212kcal · per serving

3/5Spice

No porkGluten-free

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Recipe

Triangle Kimbap Bread (Samgak Kimbap Ppang)

🌶 Spicy 3/5No porkGluten-freeContains: egg, dairy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

(Dough) rice flour(반죽재료) 쌀가루(dough)
200 g
milk우유
80 g
water물
15 ml
levain starter르뱅 발효종
160 g
egg달걀(1 pc)
50 g
salt소금
3 g
olive oil올리브유
25 g
onion양파
30 g
carrot당근
30 g
squid ink powder먹물 가루
30 g
(Filling) tomato(속재료) 토마토(filling)
250 g
onion양파
150 g
bell pepper피망
60 g
garlic마늘
20 g
chicken breast닭가슴살
300 g
oregano오레가노
5 g
basil powder바질가루
5 g
bay leaf월계수잎
5 g
black pepper후추
5 g
salt소금
5 g
chili pepper고추
5 g
gochugaru (Korean chili flakes)고춧가루
↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
5 g
mozzarella cheese모짜렐라 치즈
50 g

Nutrition per serving

212kcal

31.83gCarbs

10.81gProtein

4.64gFat

3.79mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

(Filling) Chop the onion, garlic, tomato, bell pepper, and chicken breast and stir-fry in a pan with olive oil. Add the bay leaf and simmer, then season with the chili pepper, oregano, basil powder, gochugaru, salt, and black pepper.
Mix all the dough ingredients on low speed, add the olive oil and mix until just before the final stage, then add the chopped onion and carrot and mix to the final stage.
After the first rise (30-40 minutes), divide the dough into 3 pieces of 70 g each, shape into rounds, cover with plastic wrap, and rest for 10 minutes (intermediate proof).
Flatten each piece of dough on your hand, put in 40 g of filling and 10 g of mozzarella, seal it, and shape it into a triangle. * If the seam opens, the dough will burst while baking, so seal it carefully.
Place on a baking pan and let rise for 30 minutes (second rise).
Bake at 160°C top heat and 180°C bottom heat for 15 minutes.

💡 TipOnion and carrot in the dough add sweetness. The levain starter can be replaced with 10 g of yeast.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.