Bulgogi Bread

Ingredients

Dough

• 280 g bread flour
• 7 g instant yeast
• 6 g sugar
• 5 g salt
• 175 ml warm water

Bulgogi

• 600 g thinly sliced beef chuck or short rib
• 3 scallions, thinly sliced

Bulgogi marinade

• ¼ onion
• ¼ C soy sauce
• 2 tbs sugar
• 2 tbs mirin
• 1 tbs rice vinegar
• 1 tbs minced garlic
• 1 tbs sesame oil
• 1 tsp black pepper

Baking

• 1½ C Mexican cheese mix (reserve ½ cup for sprinkling at the end)
• 1 C mozzarella

Directions

1. Make Dough: Mix half the flour with yeast, sugar, and salt. Add warm water and stir until no dry spots remain. Gradually add remaining flour to form a sticky dough. Knead about 5 minutes until smooth. Lightly oil a container, add dough, cover, and proof 30 minutes until doubled.
2. Marinate Beef: Blend marinade ingredients until smooth. Toss with beef to coat evenly. Marinate at least 10 minutes (overnight for best flavor).
3. Bake Prep: Preheat oven to 200°C convection (or 220°C regular).
4. Cook Beef: Heat 1 tbsp neutral oil in a pan over medium. Cook beef about 8 minutes until fully cooked and liquid reduces. Set aside to cool slightly.
5. Shape & Fill: Punch down dough and divide into 2 equal pieces (~235 g each). Roll one piece into a long oval. Place half the bulgogi down the center, top with cheese (include at least one stretchy cheese) and scallions.
6. Seal: Brush edges with egg wash, pinch center, then seal fully. Tuck ends, flip seam-side down, and place on a parchment-lined tray. Repeat with remaining dough.
7. Bake: Egg-wash tops and sprinkle with cheese. Bake 20-25 minutes until golden and toasted.
8. Serve: Cool 5 minutes, slice, and enjoy.

Chef's Notes

• Optional - add more cheese halfway through for extra crunch.
• Recipes calls for Mexican cheese mix plus mozzarella, but provolone, Emmentaler, cheddar, and parmesan are also good choices

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