I am not an experienced bread baker so they don’t look the best, but I really wanted to show how fluffy and nice these bread rolls are using spelt and honey instead of wheat and sugar (which I can’t eat). The dough was very sticky so I had to add more spelt flower, but this can also be caused by miscalculations when converting cups into grams :-) Anyway they look and taste great and I am really happy with this new variety on my menu!! Thanks Maangchi!
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Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
Essential Korean dish
Banchan makes the meal
Our most important grain
Savory & simple
Tteok for every occasion
Jjigae is our comfort food
Long noodles = long life!
Guk at every meal
Soft tofu stew
Seaweed paper rolls
Special sweet stuff
Consider these mains
Korean dumplings
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The Korean way to grill
Double-deliciousness
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Anyone can make these!
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These could be first
Taste of centuries
Korean cuisine basics
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I love spicy food :)
There are plenty!
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Surrounded by the sea
Some new dishes to try
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From Buddhist temples
Chinese style Korean
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Breads & pastries
Good for your health!
Icy, cold, or just chilled
Fruits, grains & herbs
Fusion and western food
I think your bread rolls look perfect and can’t be better!
Thank you for sharing the tip for the modification of the ingredients.
All the rolls look like moist sponges! Yum!