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Justine Doiron

Chunjang Rolls with Scallion Gochugaru Filling

Pillowy tangzhong milk rolls marbled with savory Korean black bean paste and twisted around a toasty scallion, sesame, and gochujang filling. They're finished with a glossy honey-butter brush while still warm from the oven.

⏱ 180 min24Korean-Americanrollsbreadtangzhongblack bean pastescallion

Ingredients

  • 46 gramsall-purpose flour · for the tangzhong
  • 240 gramswater · for the tangzhong
  • 16 gramsactive dry yeast
  • 90 gramsgranulated sugar
  • 240 gramswhole milk · warmed to 100-110°F
  • 84 gramsunsalted butter · melted
  • 2 largeeggs
  • 350 gramsall-purpose flour · for the dough
  • 350 gramsbread flour · or high-protein 00 flour
  • 10 gramsDiamond Crystal kosher salt
  • 1/4 cupKorean black bean paste (chunjang) · 60g, divided
  • 2 cupsscallions · 6 oz, thinly sliced
  • 1 tablespoonwhite sesame seeds
  • 1 teaspoongochugaru · optional
  • 1 tablespoongochujang
  • 1/4 cupall-purpose flour · 35g, for the filling
  • 1/4 cupavocado oil · 60g
  • 2 tablespoonsbutter · melted, for brushing
  • 2 tablespoonshoney · for brushing

Steps

  1. 1

    Make the tangzhong: add 46 g flour and 240 g water to a small pot over medium heat. Stir often until the mixture reaches 150-160°F and turns thick and gluey; it's ready when it falls from the spoon like a ribbon.

  2. 2

    Refrigerate the tangzhong for 15 minutes to cool while you prepare the dough.

  3. 3

    In the bowl of a stand mixer, whisk together the yeast, sugar, and warm milk until the yeast and sugar dissolve.

  4. 4

    In a separate small bowl, whisk the melted butter and eggs until pale yellow. Add this to the mixer bowl with all of the tangzhong and whisk until smooth.

  5. 5

    Add 350 g all-purpose flour, the bread flour, and the salt. Using the dough hook, mix on medium speed for 5 minutes. Stop, scrape down the sides, and rest the dough for 2 minutes. Then mix on medium-high for another 5-6 minutes, until the dough pulls away from the sides of the bowl.

  6. 6

    With a damp hand, transfer the dough to a work surface.

  7. 7

    Divide the dough into two 700 g pieces. Knead 2 tablespoons of black bean paste into each piece until marbled, adding flour as needed.

  8. 8

    Cover both dough balls and let them rise in a warm spot for 1 hour.

  9. 9

    Just before the dough finishes proofing, make the filling: mix the scallions, sesame seeds, gochugaru, gochujang, and 35 g flour. Heat the avocado oil in a medium sauté pan until shimmering, then pour in the scallion mixture and stir until combined.

  10. 10

    Stretch and roll each dough ball into a 12-by-12-inch square. Spread the scallion filling over one square, lay the other square on top, and cut into 24 even pieces.

  11. 11

    Gently stretch each piece, wrap it around your fingers, and twist it into a roll. Some filling will peek out, and that's fine.

  12. 12

    Line a 9-by-13-inch baking dish with parchment and arrange the rolls with their edges touching. Cover and let rise for another 60 minutes.

  13. 13

    Preheat the oven to 375°F convection. Bake the rolls for 24-28 minutes, until they're doubled in size, puffed, and golden.

  14. 14

    While the rolls bake, whisk together the 2 tablespoons melted butter and the honey. Brush it over the rolls as soon as they come out of the oven, and serve warm.

Creator's notes

The tangzhong makes the rolls extra soft and tender, and it keeps covered in the fridge for up to 4 days. When you knead in the black bean paste, it will break out of the dough a bit at first but soon sinks in, so add flour as needed.

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