Maangchi — Korean Salad Bread
Creator's video demonstrates potato-and-egg filling stuffed into bread rolls.
Official cooking video · Maangchi · YOUTUBEKorean Salad-ppang: Potato and Egg Salad Rolls (6)
A Korean bakery-style snack made with soft potato, fully cooked eggs, salted crunchy vegetables and mayonnaise stuffed into small rolls. Fill buns close to serving.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Slice potato about 1 cm thick and simmer covered with 1 cup water and 1/4 tsp salt. After about 12 minutes check fork tenderness, drain and mash while warm.
- 02
Boil the 2 eggs in a separate saucepan until yolks and whites are fully firm. Cool in cold water, peel and mash.
- 03
Finely chop cucumber, carrot and onion, toss with the remaining 1/4 tsp salt, rest about 5 minutes and squeeze out moisture with a clean cloth or strainer.
- 04
Combine potato, fully cooked egg, vegetables and optional cooked ham. Fold in 1/2 cup mayonnaise and pepper; refrigerate the filling until ready to serve.
- 05
Slice 6 rolls and divide the chilled filling evenly among them. Serve promptly or keep refrigerated for transport.
Before you cook
Boil eggs until yolks and whites are firm. Refrigerate egg/mayo/ham filling within 2 hours (within 1 hour above 32°C/90°F), use chilled transport, and check wheat, egg and package-specific milk/soy allergens.
Allergens: 달걀·마요네즈(달걀) / Eggs and mayonnaise (egg) / 卵・マヨネーズ（卵）, 롤빵(밀, 제품에 따라 우유·대두) / Bread rolls (wheat, possibly milk/soy) / ロールパン（小麦、製品により乳・大豆）, 햄·마요네즈는 제품별 알레르기 표시 확인 / Check processed ham and mayonnaise labels / ハムとマヨネーズの表示を確認
Image & source credits
These illustrations stand in for food photos.
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