Sourdough Discard Gochujang Scallion Pull-Apart Bread
A savory, vibrant orange pull-apart bread using sourdough discard for tang and Korean gochujang for a slow-burning heat.
Most discard recipes lean sweet, but the natural acidity of a sourdough starter is the perfect foil for the fermented depth of Korean gochujang. This isn't a long-fermented loaf; we use a bit of commercial yeast to keep things moving so you can have warm bread on the table in under an hour.
The texture sits somewhere between a biscuit and a dinner roll. By folding the dough with layers of scallions and toasted sesame seeds, you get a flaky, savory interior that pulls apart easily without needing a knife. Use a discard that is no more than a week old for the best flavor balance.
Ingredients
Dough
- 250g (approx. 2 cups) all-purpose flour
- 200g (approx. 3/4 cup) sourdough discard, unfed
- 80ml (1/3 cup) warm whole milk
- 15g (1 tbsp) granulated sugar
- 7g (2 1/4 tsp) active dry yeast
- 5g (1 tsp) kosher salt
Gochujang Butter and Filling
- 55g (4 tbsp) unsalted butter, softened
- 30g (2 tbsp) gochujang (Korean chili paste)
- 10g (2 tsp) toasted sesame oil
- 3 large scallions, thinly sliced
- 15g (1 tbsp) toasted sesame seeds
Instructions
- 1
Whisk the warm milk, sugar, and yeast in a large bowl and let sit for 5 minutes until foamy.
- 2
Add the sourdough discard, flour, and salt to the yeast mixture, stirring until a shaggy dough forms.
- 3
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic, then let it rest covered for 20 minutes.
- 4
While the dough rests, mix the softened butter, gochujang, and sesame oil in a small bowl until it forms a uniform orange paste.
- 5
Roll the dough out into a rectangle roughly 12x8 inches (30x20cm) and spread the gochujang butter evenly across the surface.
- 6
Sprinkle the sliced scallions and sesame seeds over the buttered dough.
- 7
Cut the dough into 6 equal strips, stack them on top of each other, and then cut the stack into 4 squares.
- 8
Place the stacks cut-side up into a greased 9x5 inch loaf pan or small skillet.
- 9
Cover and let rise in a warm spot for 20 minutes while you preheat your oven to 375°F (190°C).
- 10
Bake for 25 to 30 minutes until the edges are deeply browned and the center feels springy to the touch.
- 11
Brush with a little extra sesame oil immediately after removing from the oven and serve warm.
Tips
- → If your gochujang is particularly thick, microwave it with the butter for 10 seconds to make it easier to spread.
- → Don't skip the rest period; the discard needs time to hydrate the flour or the dough will be too snappy to roll out.
- → For an extra kick, add a finely minced clove of garlic to the butter mixture.
FAQ
Can I use discard straight from the fridge?
Yes, but make sure your milk is warm enough to take the chill off the batter so the yeast can activate properly.
Is this bread very spicy?
It has a noticeable warmth, but the fat from the butter and milk tempers the heat of the gochujang significantly.
Can I make this vegan?
Substitute the milk with unsweetened soy milk and use a vegan butter alternative; the gochujang is naturally vegan.
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