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Korean Griddle Bread

Serves 4 to 6 Bread vegan, Breads & Pastry

Korean Griddle Bread

Korean Griddle Bread, or "Jeonbyeong," is a beloved staple in Korean households, prepared with simplicity and care. Traditionally enjoyed as a comforting side dish or a snack, this bread finds its place on the table during casual family meals. Made with just a handful of ingredients, it embodies the essence of home cooking, where every cook adds salt by feel and uses oil liberally to achieve the perfect texture.

The bread should be golden and crisp on the outside, with a soft and slightly chewy interior. Its flavor is subtly salty, with the oil enhancing the dough's natural taste. This uncomplicated bread is best savored warm, straight off the griddle, inviting diners to tear and share, making it a communal delight at any table.

Ingredients

  • 400 gflour
  • 200 mlwater
  • 1 tbspoil
  • 1 tspfine sea salt

Method

  1. In a large mixing bowl, combine 400 g of flour and 1 tsp of fine sea salt. Gradually add 200 ml of water while mixing with your hand or a wooden spoon until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. The dough should spring back slightly when pressed with a finger.
  2. Once the dough is smooth, shape it into a ball and place it back into the bowl. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size. The dough is ready when it feels airy and light to the touch.
  3. Preheat your oven to 220°C (428°F) to ensure it's well-heated. Gently punch down the risen dough to release excess air and shape it into a round loaf. Place the shaped dough on a baking sheet lined with parchment paper. Brush the top with 1 tbsp of oil to give it a nice, golden crust.
  4. Bake the bread in the preheated oven for about 20-25 minutes. The bread is done when the crust is a deep golden brown and it sounds hollow when tapped on the bottom. If necessary, rotate the baking sheet halfway through to ensure even baking.
  5. Once baked, remove the bread from the oven and transfer it to a wire rack to cool. Allow it to cool for at least 15 minutes so the crumb can set properly. This will ensure the bread slices cleanly and maintains its texture.
  6. Serve the Korean Griddle Bread warm, slicing it just before serving to maintain its freshness. Pair it with your meal, encouraging everyone at the table to share and enjoy the bread together.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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