Gyeongju-Style Red Bean Hwangnam Bread, 10 Pieces

Mix 112 g condensed milk and 24 g egg yolk; sift in 90 g flour and 3 g baking powder and stir until combined.

Chill sticky dough briefly and divide into ten portions. Portion 300 g bean paste into ten 30 g balls.

Flatten each dough piece, place bean paste in the center, bring edges together and seal completely.

Place seam-side down on parchment, flatten tops slightly and brush evenly with 15 g beaten egg total.

Bake in a preheated 180°C oven for about 20 minutes, adjusting as needed, until golden and the dough is baked through without a wet center.

Cool fully on a rack, avoiding burns. Serve two per person and refrigerate leftovers covered.