Incheon Kulcha

Originating from the bustling city of Incheon in South Korea, and inspired by traditional Indian flatbreads, Incheon Kulcha is a unique culinary fusion. This delicious bread is a testament to the mingling of cultures, where Eastern flavors meet South Asian culinary techniques. The kulcha, traditionally Indian, transforms with the incorporation of Korean ingredients, making Incheon Kulcha a delightful highlight in fusion cuisine.

Ingredients

• All-Purpose Flour - 3 cups
• Baking Powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon
• Plain Yogurt - 1/2 cup
• Water - As required
• Scallions, finely chopped - 1/4 cup
• Kimchi, finely chopped - 1/2 cup
• Sesame Oil - 2 tablespoons
• Cooking Oil - For frying
• Sesame Seeds - 2 teaspoons

Preparation

Making the Dough

Begin by sifting all-purpose flour into a large mixing bowl. Add baking powder, salt, and sugar. Stir the ingredients well using a wooden spoon or spatula.

In a separate bowl, mix plain yogurt with a little warm water to thin it down to a smooth consistency. Gradually incorporate this yogurt mixture into the dry ingredients while kneading to form a soft dough. If necessary, add more water to achieve the desired consistency. Knead the dough for approximately 10 minutes until it becomes smooth and elastic.

Cover the dough with a damp cloth and let it rest for about 30 minutes. Resting allows the gluten to develop, ensuring a perfect texture for your kulcha.

Preparing the Filling

In a medium-sized bowl, combine the finely chopped scallions and kimchi. Add the sesame oil and mix thoroughly to ensure the flavors meld together beautifully.

Cooking Process

Rolling the Kulcha

Once the dough has rested, divide it into equal-sized balls and roll each ball into a smooth sphere using your hands.

Flatten each ball with a rolling pin into a small circle, approximately 4 inches in diameter. Place a generous tablespoon of the kimchi-scallion filling in the center of the circle. Gather the edges of the dough to the center over the filling and pinch them together to seal it well.

Carefully roll out the filled dough into a flatbread about 6 inches in diameter using gentle pressure to avoid spilling the filling.

Frying the Kulcha

Preheat a skillet or a shallow frying pan over medium heat. Add a little cooking oil to coat the base.

Once the oil is hot, gently place a rolled kulcha in the pan. Cook for about 2 minutes on one side until golden brown. Flip it over and cook the other side for an additional 2 minutes.

Sprinkle some sesame seeds on top while the kulcha is cooking to add flavor and crunch.

Repeat the process with the remaining dough balls.

Enjoying Incheon Kulcha

The Incheon Kulcha is best enjoyed warm, right off the pan. It pairs beautifully with a side of tangy dipping sauce, such as soy sauce with a bit of vinegar, or even a chili-garlic sauce if you enjoy a spicier kick. Serve it with a refreshing cucumber salad or a cold glass of soju to complete the fusion experience.

This dish is perfect for a casual dinner with friends or a family gathering, appreciated for its unique blend of flavors and cross-cultural appeal. The crunch from the kimchi, the savory taste of the sesame oil, and the softness of the bread create a culinary harmony that is sure to impress.