Photo: Korea Ministry of Food and Drug Safety

Three-Color Breadsticks

Name: Three-Color Breadsticks
Cuisine: South Korea
Ingredients: 300 g bread flour; 3 g salt; 12 g dry yeast; 36 g butter; 6 g cooking oil; 50 g carrot; 50 g chamnamul (Korean pimpinella greens); 30 g lotus root; 10 g nuts; 100 ml water

삼색 브레드 스틱

Other

OtherCourse

315kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Three-Color Breadsticks

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

bread flour강력분
300 g
salt소금
3 g
dry yeast드라이이스트
12 g
butter버터
36 g
cooking oil식용유
6 g
carrot당근
50 g
chamnamul (Korean pimpinella greens)참나물
50 g
lotus root연근
30 g
nuts견과류
10 g
water물
100 ml

Nutrition per serving

315kcal

51.04gCarbs

10.61gProtein

7.55gFat

1.61mgSodium

Steps

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

Make a dough with the bread flour, salt, yeast, and water, divide it into thirds, and mix chopped carrot, chamnamul, and lotus root into one portion each.
Once gluten has formed in each dough, mix in cooking oil and butter; mix nuts into the lotus root dough last. * The lotus root dough has less aroma than the others, so nuts were added to give it flavor.
When the doughs are done, let them rise for 30-40 minutes (first rise).
After the first rise, weigh the dough into 30 g pieces, shape into rounds, rest (intermediate proof), and roll out long.
Let rise for about 20 minutes (second rise).
Bake in an oven at 160°C bottom heat and 180°C top heat for 18 minutes.

💡 TipSince no sugar is used, the bread could be bland, so we blended vegetables into the dough to add aroma and flavor.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.