Kimchi and Kabocha Bread recipe - ingredients, nutrition and when to eat it
This bread is made by mixing sweet, tender kabocha squash and tangy, savory kimchi into the dough before baking.
This bread is made by mixing sweet, tender kabocha squash and tangy, savory kimchi into the dough before baking. Its soft crumb and bright bites of kimchi make it a good choice for a late breakfast or light lunch.
Bread & brunch · 100 minutes to cook
Nutrition (per 335g serving): 649.3 kcal · protein 13.5g · carbohydrate 106.2g · fat 18.2g · sodium 730.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Let the sautéed kimchi cool completely before adding it to the dough so it rises evenly.
Tips: Squeeze the kimchi well to keep the inside of the bread from getting soggy.
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Ingredients (1 serving)
- Flour — 100 g
- Kabocha squash — 0.3 pc
- Napa cabbage kimchi — 0.2 cup
- Instant dry yeast — 1 tsp
- Sugar — 1 Tbsp
- Salt — 0.3 tsp
- Water — 0.3 cup
- Butter — 1 Tbsp
- Cooking oil — 1 tsp