Sweet Potato Chewy Bread (Goguma Chal Ppang)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. (Filling) Steam and mash the sweet potato, then add the heavy cream to make a smooth mousse. Chop the onion and kimchi; stir-fry the onion in an oiled pan to bring out its sweetness, then add the kimchi and stir-fry to make stir-fried kimchi.
2. Mix all the dough ingredients on low speed, add the olive oil, and mix until just before the final stage.
3. After the first rise, divide the dough into 3 pieces of 100 g each, shape into rounds, cover with plastic wrap, and rest for 10 minutes (intermediate proof).
4. Wrap the dough around the sweet potato mousse and stir-fried kimchi and shape it like a sweet potato. * If the seam opens, the dough will burst while baking, so seal it carefully.
5. Place on a baking pan and let rise for 30 minutes (second rise).
6. Bake at 160°C top heat and 180°C bottom heat for 15 minutes.