International dishesSavory CakesKoreaabout 20 minutes
Korean cheese coin bread takes only about 20 minutes. Pan heat is the tricky part, because a pan that runs too hot browns the outside before the cheese inside has a chance to melt.
The pan is heated, then cooled with a damp cloth before each round of batter. The first layer cooks for about 1 minute to set, then it is flipped onto a piece of cheese sitting in the middle of the second layer.
This batch weighs about 265g, at roughly 180 calories per 100g.
Method
Make the batter: mix 1 packet plain pancake mix with 140g water until smooth.
Cut 100g mozzarella into squares about 5cm by 5cm by 0.8cm, each around 20g.
Heat a pan, then cool it down with a damp cloth, brush on a thin layer of unsalted butter, add a ladle of batter and spread it into a round about 10cm across. Cook for about 1 minute until the surface sets, then lift onto a plate.
Cool the pan again, brush on another thin layer of butter, add 2/3 of a ladle of batter, set a piece of cheese in the middle and lay the first cooked round on top.
Cover the pan and cook for about 1 minute until done.
Tips
The lowest heat setting cooks the bread through and browns it evenly.
A heavy based pan spreads the heat evenly and gives a better result.
Cooling the pan with a damp cloth before each round of batter keeps the surface from scorching.
Cut the cheese to size, since a thick piece leaves the outside cooked while the cheese is still solid.
More from kOBE
The kOBE kitchen has over a thousand more recipes, plus Monk Fruit Blend and ready meals delivered.