공갈빵 – Kong kal bbang -- Liar’s Bread
I’m not sure where this comes from, but it has a lot of resemblance to Chinese Hoddeok (중국호떡), the main difference being that this one is baked on a pan in an oven, so it swells up very big.
The name of this bread comes from the word 공갈, which means “blackmail, deceit, treachery.” When you see a pile of these in the bakery, they look impressive, but there is little substance to them.
When I first tried them, I was amazed at how they puffed up into nearly perfect globes. I’ve asked many people how to make them, but they seem to be a trade secret among bakers—no one makes them at home.
Even more amazing is how simple this is—the dough is water, yeast and flour. After letting the dough rise, one takes a small ball of dough, fills it with brown sugar, roasted sesame seeds, and cinnamon, seals the ball, rolls it out into a thin saucer-sized circle, and then bakes it at about 210 degrees C for about 20-25 minutes. They are really good hot!
You should be careful when baking not to let them bake too long. I have some issues with my oven, so by the time they looked done on the outside, they were burnt on the inside. Possibly I need to fiddle with the filling mixture as well.
There is an excellent site in Korean with pictures describing how to make this delicious bread. http://blog.paran.com/monstermong
Here’s the recipe, translated.
Water – 125 grams/ml
Flour – 200 grams (about 375 ml or 1 ½ cups)
Yeast – 1 ½ tsp.
Mix, knead into a nice dough, and let rise. The dough should be just a little sticky.
Dark Brown Sugar, Cinnamon, roasted sesame seeds (according to your preference) The recipe also suggests adding some bean powder, but I’m pretty sure most bakers don’t use it, and I would leave it out.)
I don’t see any reason why you couldn’t make a chocolate or some other version of this