Introduction
Fried Korean Salad Bread, often called K-Croquette, is a beloved Korean bakery snack featuring a hot, crispy, deep-fried bun filled with a cool, creamy salad. The contrast of crunchy Panko crust and refreshing filling makes it irresistibly nostalgic and satisfying.
Ingredients
For the Dough
300 g bread flour
150 ml warm milk
40 g sugar
5 g instant yeast
30 g unsalted butter, softened
1/2 teaspoon salt
1 egg
For the Coating
1 cup Panko breadcrumbs
1 egg, beaten
For the Filling (Crab & Egg Salad)
4 hard-boiled eggs, mashed
5 crab sticks, shredded
1/2 cup mayonnaise
1 tablespoon honey or sugar
Salt to taste
Black pepper to taste
For the Topping
Sweet chili sauce
Chopped scallions (green onions)
Instructions
In a bowl, combine bread flour, sugar, yeast, and salt.
Add warm milk and egg, mixing until a rough dough forms.
Add softened butter and knead for 10–15 minutes until smooth and elastic.
Cover the dough and let it rise for about 1 hour, until doubled in size.
Punch down the dough and divide into 8–10 equal portions.
Shape each portion into an oval or football-like cylinder.
How to Make
Dip each shaped dough piece into beaten egg.
Roll thoroughly in Panko breadcrumbs, pressing gently to adhere.
Let the coated dough rest for 20 minutes.
Heat oil to 170°C.
Fry each bun for 2–3 minutes per side until deep golden brown.
Drain on a wire rack and allow to cool slightly.
Mix eggs, crab sticks, mayonnaise, honey, salt, and pepper until creamy.
Slice a slit down the center of each bun.
Stuff generously with the chilled salad filling.
Drizzle with sweet chili sauce and sprinkle scallions on top.
Variations
Replace crab sticks with diced ham and sweet corn.
Use canned tuna mixed with mayo and Sriracha for spice.
Add mashed potatoes to the filling for extra heartiness.
Incorporate finely chopped cucumber or cabbage for crunch.
Try shrimp salad for a seafood twist.
Tips
Maintain oil temperature at 170°C for even frying.
Avoid overfilling while the bread is hot to prevent melting mayo.
Press Panko firmly so it stays crisp and intact.
Let bread cool slightly before slicing for cleaner cuts.
Serve fresh for best texture contrast.
Nutrition (Per Serving)
Calories: 350 kcal
Carbohydrates: 32 g
Protein: 9 g
Fat: 21 g
Fiber: 1.5 g
Healthy Benefits
Eggs and crab sticks provide quality protein.
Fats and protein increase satiety and fullness.
Homemade version avoids preservatives.
Vegetables can be added for extra fiber and vitamins.
Portion-controlled snack with balanced macros.
Conclusion
Fried Korean Salad Bread is a perfect harmony of crunchy warmth and creamy coolness. Whether enjoyed as a snack, light meal, or picnic favorite, this iconic Korean bakery treat delivers comfort, texture, and unforgettable flavor in every bite. 🥖✨
