Spicy Kimchi Fish Cake Cheese Bread

Golden, crispy savory bread stuffed with spicy kimchi, fish cake, luncheon meat, and an ultra-stretchy mozzarella and mustard cream cheese core.

Ingredients

• 300 g bread flour
• 30 g white sugar
• 3 g dry yeast
• 1 egg
• 150 ml ice milk
• 30 g softened butter
• 3 g salt
• 150 g luncheon meat
• 1 tsp sesame oil
• 100 g onions
• 150 g kimchi
• 100 g fish cakes
• 1 tbsp Korean hot pepper paste
• 1 tsp chili powder
• 1 tbsp sugar
• 30 ml kimchi juice
• 200 g mashed potato
• 1 tbsp white sesame seeds
• 50 g cream cheese
• 20 g mustard sauce
• 100 g mozzarella cheese

Instructions

1. 1Pan-fry the luncheon meat

   

   Dice the luncheon meat into small cubes and place them into a skillet with sesame oil. Stir-fry over medium heat until the cubes turn golden brown, then remove them from the pan and set aside for later use.

   Tip: Dice the meat evenly so it browns uniformly and develops a crisp exterior.
2. 2Sauté the chopped onions

   

   Add the finely chopped onions into the remaining oil left in the skillet. Sauté them continuously over medium heat until they become soft and translucent.

   Tip: Cook until tender and aromatic, ensuring they dont burn before adding the next ingredient.
3. 3Sauté the kimchi

   

   Take the kimchi, ensure it is thoroughly drained and squeezed to remove excess liquid, and add it directly into the skillet with the onions. Sauté everything together until the kimchi becomes fragrant and slightly tenderized.

   Tip: Squeezing out excess moisture helps the kimchi brown and caramelize rather than just steam.
4. 4Add fish cakes and seasonings

   

   Incorporate the diced fish cakes, the previously cooked luncheon meat, and a spoonful of Korean hot pepper paste (gochujang) into the skillet with the kimchi and onions.

   Tip: Break up any clumps of pepper paste so it distributes evenly across the fish cakes.
5. 5Season and stir-fry

   

   Sprinkle in the chili powder and sugar, and pour in a splash of reserved kimchi juice. Turn the heat up to medium-high and stir-fry all the ingredients vigorously until fully combined and heated through.

   Tip: The kimchi juice adds a deep, savory tang that brings the whole filling together.
6. 6Mix in mashed potato

   

   Lower the heat and add the prepared mashed potato directly into the pan. Stir and mash everything together thoroughly until the potato is completely incorporated with the spicy kimchi and fish cake mixture.

   Tip: Keep the heat low so the potato binds the mixture without scorching on the bottom of the pan.
7. 7Mix in white sesame seeds

   

   Turn off the heat, add white sesame seeds to the pan, stir everything thoroughly to combine, and allow the mixture to cool completely before placing it in the refrigerator to chill.

   Tip: Letting the filling cool down makes it much easier to handle and shape later on.
8. 8Prepare mustard cream cheese sauce

   

   Combine cream cheese and mustard sauce together in a bowl and mix until smooth and fully blended.

   Tip: Mix until completely uniform to ensure an even, creamy flavor in every bite.
9. 9Shape the filling balls

   

   Flatten a portion of the kimchi fish cake filling in your hand, pipe mustard cream cheese into the center, add mozzarella cheese, and securely wrap and shape the mixture into a ball.

   Tip: Ensure the cheese is fully enclosed within the filling so it doesnt leak out during baking.
10. 10Mix and knead the dough

    

    Combine bread flour, white sugar, dry yeast, an egg, and ice milk in a mixing bowl, then knead the ingredients together until a cohesive dough forms.

    Tip: Using ice milk helps keep the dough temperature down during mixing, preventing premature yeast activation.
11. 11Add butter and knead to windowpane stage

    

    Incorporate softened butter and salt into the developed dough, and continue kneading until the mixture becomes smooth and stretches into a thin, translucent windowpane membrane.

    Tip: The windowpane test ensures the gluten is properly developed for a soft, fluffy bread texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions