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Korean Potato Bread
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Korean Potato Bread

Korean: 감자빵 (1.5.6)

"Soft Korean potato bread recipe. Simple, nutritious school lunch favorite with boiled potatoes mixed into fluffy yeast dough."

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Estimated Nutrition

Calories 240 kcal
Carbs 45g
Protein 6g
Fat 4g

Ingredients

  • All-purpose flour

    2 cups

  • Potatoes, peeled and diced

    1 cup

  • Sugar

    3 tablespoons

  • Salt

    1/2 teaspoon

  • Instant yeast

    1.5 teaspoons

  • Warm water

    3/4 cup

  • Vegetable oil

    2 tablespoons

  • Egg, beaten

    1

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Local Substitutes

Instead of Korean potato variety

Use: Russet or Yukon gold potatoes

Reason: Similar starch content and texture

Instead of Korean bread flour

Use: All-purpose flour

Reason: Readily available with comparable gluten content

🧑‍🍳 Cooking Instructions

  1. 1

    Boil diced potatoes until soft, then mash or finely chop

  2. 2

    Mix warm water with yeast and sugar, let sit 5 minutes

  3. 3

    Combine flour and salt in bowl

  4. 4

    Add yeast mixture, oil, and mashed potatoes to flour

  5. 5

    Knead dough for 8-10 minutes until smooth

  6. 6

    Let dough rise 1 hour until doubled

  7. 7

    Shape into oval loaf, place on greased baking sheet

  8. 8

    Brush with beaten egg, let rise 30 minutes

  9. 9

    Bake at 375°F (190°C) for 25-30 minutes until golden

Serve in a Korean School Tray

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