To make the sandwich today, we cut off the crust. Maybe some of you are thinking, “Aeri, that is so wasteful!” I know, I know. So today, I will share a bonus recipe with you to use up that leftover crust. We call this “popcorn bread” in Korea. Btw, I love that name, do you love it too?
Yield: 2 Servings
Short Korean Lesson
- SiEoMeoNi (시어머니) = Mother-in-law
- SiABeoJi (시아버지) = Father-in-law
The recipe starts at 5:30
- 2 Cups Bread
- ¼ Cup Milk
- 3 Tbsp Sugar
- 3 Tbsp Water
- 1 Tbsp Salted Butter
We got about 2 cups of crust from today’s sandwich recipe.
I will cut the strips into ½-inch cubes.
In a clean pan, add the chopped bread and toast it for about 5 minutes on medium. Occasionally stir it so that the bread will be toasted evenly without burning it.
After 5 minutes, take the bread out and set it aside. If your bread is stale or hard, you can skip this process and just use up the old bread. You could also use a toaster oven to dry it out a little. lol
Next, we will make some sweet sauce. In a pan, add 3 Tbsp of sugar.
And then, add 3 Tbsp of water to the sugar. Don’t stir anything yet, just let it cook on medium-high for 2 minutes. The sugar will start to melt and the water will start bubbling as a syrup now.
Depending on your stove’s temperature, the time can be slightly different, but in about 2 minutes, you will see that the syrup starts to get little bits of brown color.
Then, add 1 Tbsp of salted butter into the syrup and let it melt. You shouldn’t mix or stir either at this time.
After the butter melts and it also starts to get little bits of brown color in 2 minutes, pour ¼ cup of milk on top. Now, you can stir to mix up everything.
Keep stirring it until the sauce caramelizes and becomes brown.
After 1 minutes, turn off the heat and add the bread into the sauce.
Coat the bread with the sauce by stirring them gently.
When the popcorn bread cools down a little bit, you can serve it. 🙂