(playful tune)
- Hello, everybody!
Today, I'm going to make gonggal-ppang. (laughs)
You just repeat after me, gonggal-ppang.
Gonggal-ppang is bread, but looks like a balloon
because inside is hollow,
outside the crust is very crispy and thin and crunchy.
Inside is also melted syrup.
It sounds interesting?
I made gonggal-ppang last night.
Here you go! (laughs)
This gonggal-ppang was introduced to Korea
by Chinese immigrants living in Korea.
I used to buy this at a bakery run by Chinese in Korea.
Knock, knock, knock, knock, knock, knock.
Smells like some cinnamon smell and crunchy,
but this guy's inside is empty.
That's why it's called gonggal-ppang.
"Gonggal" means fake, so people just,
"Wow, it's big and plump bread, nice."
But actually inside it's nothing.
I cannot say fake bread, I will say balloon bread.
You agree? (laughs)
If you're interested in making gonggal-ppang,
all you can do is just to follow what I'm doing
and pay attention to the tips while I'm making.
I know that you guys are, sometimes
I make really simple recipes
but it took a long time for me to develop,
but later you guys send me photos.
"Hey, Maangchi, I followed your honey butter chicken,
I made your dakgangjeong!"
I'm so surprised because all you guys are so talented in cooking
and no matter where you come from,
you guys are so interested in cooking.
That's why you love my cooking channel.
Interestingly, some of you guys never cook,
but you like to watch my video,
especially small children.
All the time I get e-mail from the people
that their children love to watch my videos,
but no matter who you are,
if you are interested in cooking or not,
this one you gonna make it, you know why?
Because it's so, so, so simple. (laughs)
So simple.
Even though you never cook my recipe,
this one, I can suggest it because you will love this.
You know, because it's so fun when I see this bread
is really expanded like a balloon.
You will be so excited, so let's start.
First, I will just make dough.
One third cup water,
sugar, one teaspoon,
and then I will add dry yeast.
This is dry yeast.
This one package has around two teaspoons.
I will use one teaspoon.
One teaspoon, dry yeast,
one pinch of salt and mix,
and then this is cooking oil.
I use just corn oil.
Any type of cooking oil you can use.
Two tablespoons,
so we made yeast water,
then let's add flour.
This is all-purpose flour, one cup
and then mix.
After stirring this, use your hand, we've got to knead.
I kneaded this for two minutes,
because this dough is very important.
You have to knead until very smooth.
Now, it's good.
Let's cover.
I'm going to let it sit for one hour.
I'm going to set my timer.
I'm back.
Did you guys take a break a little bit. (laughs)
I did! I took a little break and also,
meanwhile, I did some replies on my website
and somebody's question, I replied.
One hour is almost finished,
so I have to be ready to go my next step.
I'm using turbinado cane sugar,
but you can use any type of sugar.
Brown sugar, dark brown sugar, or white,
three tablespoons.
This is sesame seeds, one teaspoon
and this is cinnamon powder, one teaspoon.
Just mix.
Oh, did you hear that, (laughs) so one hour passed.
Do you remember the same filling that I used there?
Hotteok!
Hotteok video, you can check it out.
Same mixture I used.
I like to wash my hands nicely because
I'm going to also really, really knead.
I need to knead.
Okay, let's see our dough.
Wow, yeast smell, see!
We just used only one cup of flour.
I wanna poke this guy.
Oh, my!
Smooth, really, really smooth.
Go here.
This is eight ounce.
I'm going to make four with this.
I'll make a two ounce, two ounce, two ounce.
We have two ounce, two ounce, so four two ounce balls.
To shape these, I'm going to use just a little flour.
(playful jazz tune)
Nice ball.
I will just cover this with my plastic wrap,
so that it's not going to dry out.
I will just make my oven broiled first,
so make it really, really hot,
including this pan.
Pan has to be heated, so, really, it has to be really hot.
Right here
Broil first.
Now, let's shape this gonggal-ppang, (laughs) gonggal-ppang.
Because this is a yeasted dough, it's very easy, very soft.
You don't have to make it really big.
Only we need to add filling here.
Look at this, it's around four inches
and then about two scoops and the edge, both the edge,
just pinch here, and here, and this guy also, yeah.
Filling has to be in the center,
also this part, we have to seal this off
and then just spread this,
just a little by little, spread,
so make it circle shape and then turn it over.
Just gently, gently.
If we push this really harshly,
the sugar is going to be coming out.
Spread like this and then let's turn it over again,
so almost a nice beautiful circle we made.
I just made this many times.
Sometimes, through the edge,
sugar syrup is coming out,
so I just seal with this, my rolling pin, this way.
Like this, just slightly,
the edge part, nice, gorgeous!
and next, easily you can shape.
Like this and this
to secure, so then sugar syrup is not going to burst.
I love this texture.
You see the dark brown?
This is the sugar.
And now, I like to make this
with some black sesame seeds on top.
This is toasted black sesame seeds,
and then put some water, like this,
and then sesame seeds.
Let's bake these guys,
I'm going to switch it to bake,
Bake, 350 and then oh, my, so hot, hot!
My pan is really hot.
I will bake this for 15 minutes at 350 Fahrenheit.
You guys, everybody's in-oven temperature,
our heat is different, so even though I said 15 minutes,
maybe 13 minutes, maybe 17 minutes, so it depends on.
I'm going to keep an eye on this through this
and oven light inside, I will just peek all the time.
I can't wait. (laughs)
(playful jazz tune)
15 minutes passed!
Let's see inside.
Through the window, it looks kind of brownish, but let's see.
Nice, isn't it?
I like to make it a little more crunchy on top,
so I will just change it to broil.
Just broil it maybe one minute.
These are very simple ingredients,
but many, many tips, you will see
I made a lot of, lot of mistakes and failure.
Eventually, this is the real, real solution! (laughs)
Okay, this bread.
We made gonggal-ppang.
Ooh, hot. (laughs)
Nice, gorgeous gonggal-ppang.
Let me taste!
Look at that.
You see the--
Mm.
So, let's break one more time.
Yeah, I will just smash this.
Ooh! (laughs)
Oh, my God!
Oh, I'm sorry!
Sorry to my bread.
Look at that.
Isn't it pretty?
Mm, I want to taste it.
Mm, crunchy and sweet, the inside, the melted sugar syrup
is really tasty and when I chew,
the sesame seeds are very nutty.
Very simple and humble.
Humble cookie-like bread. (laughs)
I told you good thing about this bread
is it never goes down, never collapses.
This shape, all the time,
so you make this a lot and keep in the freezer
and then you can, whenever you need to eat
just thaw out at room temperature and eat, enjoy.
I told you "gonggal" means fake.
This is fake bread?
No, not fake bread.
This is a really tasty bread. (laughs)
Tasty, crunchy, cookie-like bread.
Enjoy my recipe.
See you next time, bye!