Gochugaru Mushroom Star Bread

Spicy gochugaru bread stuffed with stir-fried mushrooms.

Divide the dough into 4 balls.

Layer the dough and filling.

Cut 16 strips around the bowl.

Twist pairs to make petal shapes.

Let cool before serving.

Ingredients

Dough

• 350g water

• 150g sourdough starter

• 475-500g bread flour

• 12g salt

• 12g (1 tbsp) sesame oil, plus more for oiling

• 15g (1 tbsp) gochugaru

• 2 scallions, thinly chopped

• 10g (1/2 tbsp) garlic powder

Filling

• 2 eggs

• 1/2 tsp salt

• 1 tsp water

• 2 tbsp sesame oil

• 1 small onion, finely diced

• 10 dried wood ear mushrooms, rehydrated and finely diced

• 8oz fresh mushrooms, finely diced

• 2 tbsp soy sauce

• 3 cloves garlic, minced

• 1 tbsp sesame seeds

Instructions

Dough

1. Knead the water, starter, 475g flour, salt, and sesame oil into a smooth dough.

2. Split the dough in half, approximately 500g each. To half of the dough, knead in the gochugaru. To the other half, knead in the scallions and garlic powder. Add more flour as needed.

3. Shape the dough into balls and place them in well-oiled bowls. Cover and let rise overnight.

4. Split each dough ball in half to get 4 balls. Shape these into balls and let them sit while you prepare the filling.

Filling

1. Beat the eggs, salt, and water in a small bowl. Reserve a little bit to brush on the bread later. Cook the rest of the egg mixture into an omelet. Cut into small pieces and set aside.

2. Heat the oil in a large pan. Cook the onion until translucent then add in the mushrooms. Cook until most of the liquid evaporates.

3. Add in the soy sauce and minced garlic and cook for another minute. Mix in the chopped egg and set aside to cool.

Assembly

1. Preheat the oven to 425 F.

2. Roll the 4 dough balls into discs, roughly 10 inches in diameter. Try to keep the size as uniform as possible.

3. Place one of the scallion and garlic dough discs on a baking sheet. Spread 1/3 of the filling on top.

4. Place one of the gochugaru dough discs on top and stretch it to cover the first layer. Spread another third of the filling on top. Repeat steps 3 and 4 with the remaining dough and filling.

5. Place a small bowl in the center. Cut 16 evenly spaced strips around the bowl.

6. Working in adjacent pairs, take two strips of dough and twist them away from each other. Pinch the ends together to form a petal. Repeat with all of the pairs.

7. Brush the bread with the reserved egg wash. Sprinkle sea salt and sesame seeds over the middle.

8. Bake for 30-35 minutes until golden brown. Let cool on the tray for 10 minutes before serving.