Tuesday, 2 May 2017


Here is an interesting bread made with vegetables and cheese. Yangpabbang is a savory Onion Bread native to Korea. This bread looked very simple with onions and red capsicum. Unfortunately I couldn't find red peppers in time to make this bread. So I replaced them with green bell peppers. I also added little oregano spice mix in the bread to make it more interesting. 

I made this bread with a mix of wheat flour and all purpose flour. The outside is a little crunchy, while the inside is chewy and soft. We need to be careful that the bread has cooked properly. Since there is a stuffing inside, the flour surrounding the stuffing will take some time to get cooked.

This bread generally has onion, bacon, and cheese inside but I made the vegetarian variation. I guess non-veg would be more interesting. It can make a great meal with the addition of a salad or sides. With his mega marathon I learned many new breakfast items.

Recipe Source: Varada's Kitchen
Country: Korea


For The Dough:
Butter – 2 tbs
Luke Warm Milk – 1 cup
Wheat Flour – 1 cup
Maida/ All Purpose Flour – 1 cup
Salt – 1 tsp
Instant Yeast – 1 tsp

For The Filling:
Green Bell Pepper – 1 small
Onion -2
Pepper and Salt – To Taste
Cumin Powder – 1/2 tsp
Mozarella cheese - 3 tbsp
Oregano seasoning - 1 tbsp

  • In a bowl mix together flours, salt, yeast and mix well.
  • Add butter and milk and mix to form a soft dough.
  • Knead the dough for 5 minutes until smooth and elastic.
  • Cover with cling film and set aside until double.
  • By the time the dough is proving, make the filling.
  • Mix the onions, bell peppers, salt, pepper and cumin and set aside to sweat.
  • Remove the vegetables and discard the water.
  • Mix mozarella cheese with this mixture of vegetables.
  • Take the proved dough to counter, press to release gas.
  • Shape and roll it into a rectangle.
  • Place 3/4th of the filling in the middle and bring both the sides on the filling.
  • Pinch the sides and place it seam side down in a greased loaf pan
  • Top the bread with the remaining filling.
  • Cover and set aside for 20 minutes.
  • By the time it is proving for the second time, preheat oven to 200°C.
  • Bake the bread for 35 – 45 minutes. If you feel that the topping is going very dark, place an aluminium foil on top and bake.
  • Remove from oven and let it cool for five minutes.
  • Transfer the bread to wire rack and allow it to cool completely.
  • Slice it up, toast and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75


  1. Yet another yangpabbang.. :-) Seems like this is the star bread of the day. Loved all your versions.

  2. same pinch to you. Your bread has turned out wonderful! Looks beautiful and yummy

  3. Same pinch! I agree that it is the star for today!! Lovely bread right?

  4. Yangpabbang is definitely a fantastic bread am waiting to bake soon. Well done.

  5. Yangpabbang looks fantastic..I love the flavors of this bread...I see quite a few have posted it, must be so popular in Korea

  6. This yangpbbang is surely the star!..Ruchi your bread has tuned out excellent!..wish you had showed us the slice..:)

  7. This is such a flavorful and delicious Korean Bread.

  8. That is a flavourful looking savoury bread from Korea. It must have tasted nice.

  9. Excellent bread.. It is so yummy and delicious!!