Yang PaBbang


We are almost at the end of our baking mega marathon. I was quite worried at the beginning because I wasn’t as prepared as I should have been and the strategy was to bake almost everyday. But surprisingly I enjoyed this month immensely. My routine would be to finish the day’s cooking by 7 in the morning and then start with kneading the dough. I would leave it for the first rise and get my daughter ready for school. Once I dropped her off, I would return and shape the dough for the second rise and then bake the bread and click the photos before the natural light went away. Then I would write the blog post for the day and edit the pictures. I am so used to this routine, to this extremely thereupetic alone time simply kneading the dough and feeling the wet shaggy mixture turn into a soft pliant dough, to watch in awe every time the dough rises and chew my nails nervously every time it doesn’t rise as fast, to hover around the oven till the nicely golden brown is reached and grab it out before it runs a risk of turning black. I have a feeling I am going to miss all of this. I hopefully will continue baking breads, just not so many at a time.

Today’s bread is a delightful Korean bread which is both stuffed and topped with vegetables. It also takes lesser time than other breads because it needs only one rise and is baked soon after which makes it perfect for a faster bake. The original is not vegetarian but Varada posted a vegetarian version of it. I followed the recipe except I used half all purpose flour and half whole wheat flour and I changed the vegetables. I did not have capsicum and so I replaced that with some corn and olives and the result was some absolutely yummy bread which I had for breakfast, lunch and dinner.


Country – Korea

Makes one 12″ loaf

Recipe adapted from here


For the dough

All purpose flour               1 cup

Whole wheat flour            1 cup

Instant yeast                       1 tsp

Olive oil                               2 tbsp

Salt                                       1/2 tsp

Lukewarm milk                 1 cup

For the filling & topping

Mozzarella                          1/4 cup

Onion, small, chopped      1

Olives, pitted & chopped   2-3 tbsp

American corn,  cooked     1/4 cup

Cayenne pepper                   1/2 tsp

Salt & pepper

  • Mix all the ingredients for the dough and knead well for 5 minutes till the dough is soft and pliant
  • Cover and set it aside in a greased bowl for it to double in volume, around an hour or so
  • Mix all the ingredients for the filling and set aside
  • Preheat the oven to 190C
  • Grease a 10″ loaf pan
  • Roll out the dough into a rectangle of 12″ breadth
  • Place 3/4 of the filling in the middle and close it lengthwise to seal the ends of the dough
  • Transfer the dough to the loaf pan
  • Top the balance ingredients on the dough
  • Bake for 45 minutes or till it is nicely brown and leave it in the oven for another 15 minutes
  • Take out and let cool 
  • Enjoy!


This is my post for the Mega Marathon under the letter ‘Y’.

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


12 Comments Add yours

  1. Priya Suresh says:

    This bread was my Intial pick for Y, then i went with an another one. Now am so tempted to bake this bread, those toppings tempts me a lot.

  2. This is the star recipe of the day I believe. Awesome share Sowmya. Between love you routine. 🙂

  3. Same Pinch Sowmya. Loved baking this savory bread!! Yours came out well too!

  4. sweetnams says:

    Yay another Yangpabbang!😃 I made mine with cake flour and it was the softest bread ever. Yours looks awesome with the olives on top.

  5. Srivalli Jetti says:

    Sowmya I enjoyed reading your routine for the past month…I guess the mega marathon really puts everybody to work so hard, it’s so amazing and commendable too…I have been enjoying all the bread and this one is no less…looks so stunning and I know it tastes so good.

  6. Pavani says:

    I made this bread few years back and loved it. You are tempting me to bake it again.

  7. I have also been baking everyday for the mega marathon and never thought that I could bake, click and write in one day. The routine was addictive and I love the mega BM’s for this. This is a great bread and I am bookmarking this to try soon.

  8. This bread seems to be the star of the day. Yours looks perfectly baked and very flavorful.

  9. It looks like a pizza bread(Just for the toppings) for me in my eyes… I so love it !!

  10. Haha at first, i saw the name of this bread and thought ‘uhmm its name is same as korean one! It’s curious”. And now i realized that it’s a bread from korea !! Hahaha

    1. Sowmya:) says:

      Thanks for dropping in 🙂 hope you liked it!

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