Homemade Old-Fashioned Gongalppang (Puffed Bread)
Let’s Make Gongalppang, a Winter Snack That’s Hard to Find These Days!
It’s become quite difficult to find places selling Gongalppang these days. Feeling a bit nostalgic, I decided to recreate this classic snack at home. Unlike hotteok, Gongalppang offers a delightful balance of savory dough and sweet filling, making it a wonderfully comforting treat. Experience the joy of creating these puffed, sweet, and chewy bread pockets!
Dough Ingredients- 200g Bread Flour (High-gluten Flour)
- 4g Instant Dry Yeast
- 20g Sugar
- 2g Salt
- 100g Warm Water (approx. 40°C / 104°F)
- 20g Cooking Oil
Cooking Instructions
Step 1
In a large bowl, combine the bread flour (200g), instant dry yeast (4g), sugar (20g), and salt (2g). Whisk them together gently with a whisk or your hands to ensure the dry ingredients are evenly distributed.
Step 2
Pour in the warm water (100g, about 40°C/104°F) and mix with a spatula or your hands until a shaggy dough starts to form. Don’t worry if it looks messy at this stage.
Step 3
Once the flour is mostly incorporated, add the cooking oil (20g). Continue to knead the dough, incorporating the oil until it becomes smoother and more elastic.
Step 4
Transfer the dough to a clean work surface. Knead vigorously for about 5-7 minutes, or until the dough becomes smooth and elastic. The key is to develop the gluten, which will give the bread its characteristic chewy texture. Push the dough away from you with the heel of your hand, then fold it over and repeat.
Step 5
Divide the kneaded dough into equal portions, about 40g each. Roll each portion into a smooth, round ball using your hands.
Step 6
Place the dough balls on a lightly floured surface. Cover them with a damp kitchen towel or plastic wrap, and let them rise in a warm place for about 30 minutes to 1 hour, or until they have roughly doubled in size. The proofing time may vary depending on the room temperature.
Step 7
While the dough is proofing, prepare the filling. In a separate bowl, mix the brown sugar (200g), chopped peanuts (50g), and roasted soybean powder (20g) until well combined. You can adjust the peanut size or add other nuts if you like.
Step 8
Gently punch down the proofed dough to release the air. Divide the dough again into 40g portions and shape them into smooth balls. Flatten each dough ball into a thin circle. Place a generous spoonful of the filling in the center. Carefully gather the edges of the dough together and pinch them tightly to seal the filling inside, ensuring no leaks.
Step 9
Place the sealed dough ball onto your work surface, filling-side up. Gently flatten it with a rolling pin or your hands into a thin, wide circle, similar to the size of a typical Gongalppang. Be careful not to press too hard, as this might cause the filling to burst out.
Step 10
Bake in a preheated oven at 180°C (350°F) for about 10 to 15 minutes, or until the buns are golden brown. Keep an eye on them to prevent over-browning. Adjust the baking time and temperature according to your oven’s specifications for perfectly puffed and delicious Gongalppang.
