Kimchi and Sweet Potato Bread recipe - ingredients, nutrition and when to eat it
This bread is baked with sweet potato filling mixed with finely chopped kimchi. The sweet potato’s mellow sweetness is followed by kimchi’s salty, tangy…
This bread is baked with sweet potato filling mixed with finely chopped kimchi. The sweet potato’s mellow sweetness is followed by kimchi’s salty, tangy flavor, making it a lovely afternoon snack when you’re feeling peckish.
Bread & brunch · 45 minutes to cook
Nutrition (per 305.5g serving): 724.2 kcal · protein 14.6g · carbohydrate 129.6g · fat 14.9g · sodium 701.4mg
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: Finely chop the kimchi and squeeze out the moisture so the filling doesn’t get watery.
Tips: Let the sweet potato filling cool completely while the dough rises; it’ll be easier to shape.
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Ingredients (1 serving)
- Flour — 100 g
- Sweet potato — 0.5 pc
- Napa cabbage kimchi — 2 Tbsp
- Milk — 3 Tbsp
- Sugar — 1 Tbsp
- Butter — 1 Tbsp
- Instant dry yeast — 1 tsp
- Salt — 0.3 tsp