Snacks 🤖 AI Generated

Korean Squid Ink Soboro Bread | 40% Less Fat

Dramatic jet-black bread topped with savory ground beef and vegetable soboro crumble—a Korean-inspired snack that's crispy, umami-packed, and 40% lighter. This Fat Switch version swaps traditional butter for olive oil and replaces full-fat mayo with Greek yogurt in the filling, keeping every bite indulgent.

25m

Prep Time

28m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 1 cup bread flour
✓ 1/2 tsp instant yeast
✓ 1/4 tsp salt
✓ 1 tsp caster sugar
✓ 1/2 cup warm water
✓ 2 tbsp extra-virgin olive oil
✓ 1 tbsp squid ink (or 1.5 tsp activated charcoal for vegan)
✓ 1 tsp sesame seeds (for garnish)
✓ 150g ground beef (93/7 lean)
✓ 3 tbsp Greek yogurt (0% fat)
✓ 1 tsp Dijon mustard
✓ 1 tbsp diced carrot (finely minced)
✓ 1 tbsp diced onion
✓ 1 tbsp soy sauce
✓ 1 tsp minced ginger
✓ 1 clove garlic (minced)
✓ 1/4 tsp sesame oil
✓ Pinch of white pepper

👨‍🍳 Instructions

1. Bloom the Yeast: In a small bowl, combine warm water, instant yeast, and caster sugar. Let sit for 5 minutes until foamy. This activates the yeast for reliable rise.

2. Mix Dough Base: In a large bowl, whisk bread flour and salt. Pour yeast mixture into center, then add 2 tbsp olive oil and squid ink (or charcoal paste). Stir with a wooden spoon until shaggy dough forms.

3. Knead Until Smooth: Knead for 8–10 minutes on a lightly oiled surface until dough is smooth, elastic, and jet-black. It should be tacky but not sticky. Divide into 2 equal portions and shape into balls.

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4. First Rise: Place dough balls in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 25–30 minutes until doubled in size.

5. Prepare Soboro Crumble: Heat a non-stick skillet over medium-high heat. Brown 150g lean ground beef, breaking it into fine crumbles (3–4 minutes). Drain excess fat. Add minced garlic, ginger, carrot, and onion; cook 2 minutes. Stir in soy sauce, sesame oil, and white pepper. Cool slightly, then fold in Greek yogurt and Dijon mustard off-heat. Season to taste.

6. Shape & Top: Preheat oven to 200°C (400°F). On parchment paper, gently press each dough ball into a 10cm round, about 1cm thick. Divide soboro crumble evenly between the two rounds, mounding slightly. Sprinkle sesame seeds on top.

7. Second Rise (Optional): Let topped rounds rest for 10 minutes at room temperature for a slightly airier crumb, or proceed directly to baking for denser texture.

8. Bake Until Golden: Bake on a parchment-lined tray for 12–15 minutes until bread base is firm and golden at edges, and soboro topping is set and beginning to caramelize. Transfer to a cooling rack for 2 minutes before serving warm.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates50g

Fat9g

🏷️ Tags

#Korean soboro bread recipe#squid ink snack low-calorie#healthy ground beef crumble

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