In February, Mike and I took a quick trip to Chicago – I’m going to be putting up a little photo essay soon, I hope. It wasn’t our first time in the city so we took it pretty easy, basically spending all our time eating and attempting to walk in the snow. On our first night we hit up Parachute, a cute place serving up modern Korean-American. Last year Bon Appetit named it one of America’s best new restaurants and when I read the description of their signature bing bread, a crispy, pancake-like bread, loaded with potato, bacon, and scallion and served with sour-cream butter for slathering, I just had to make it.
In strange twist of life, I made Parachute’s bing bread before I even set foot in the restaurant. I’m no stranger to bing – it’s the Chinese word for bread and what we tend to call everything that is circular shaped. Cookies are binggan and green onion pancakes are cong you bing. So calling bing bread “bing bread” is kind of like saying bread bread, which is cute and kind of fun.
The bing at Parachute start off with fluffy yeasted dough, which is then stuffed with crispy bacon, hash browned potatoes, cheddar, and scallions. Everything is rolled up jelly-roll style, coiled and flattened, much like how green onion pancakes are made. The result is a multi-layered, cheesy, bacon-y pancake of goodness.
At Parachute they serve their bing with a sour cream butter. I served ours with some sunny side up eggs and straight up sour cream. They were crisp, fluffy, and seriously good. We didn’t finish them all in one go and they next day, warmed up, they were just as good – perfect for a lazy brunch where you’ve done all the heavy lifting the day before.
By the way, I’ve been making more restaurant dishes lately, like this bing bread and Ivan’s toasted rye ramen. Are you guys into it? Are there any restaurant dishes you want me to tackle?
Chicago’s Parachute Bacon Potato Cheesy Sesame Bing Bread via Bon Appetit
makes 8 individually sized breads
- 1 tablespoon sugar
- 1 cup warm water (100°F)
- 1 1/8 tsp active dry yeast
- 1 tsp kosher salt
- 2 cups all purpose flour, plus more for dusting
- 1 tablespoon toasted sesame oil, divided
- 8 slices thick cut bacon
- 1 medium russet potato
- salt and pepper to taste
- 1 cup shredded cheddar
- 3/4 cup thinly sliced scallions
- oil for pan frying
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon sesame seeds, divided
Stir together the warm water and sugar in a bowl. Sprinkle on the yeast and let sit until foamy, about 5-10 minutes.
In a bowl, whisk together the salt and flour. Add the yeast mixture to the flour and stir with a wooden spoon until the dough comes together in a shaggy ball with only a few dry spots. Move to a clean bowl, cover with saran wrap and proof until doubled in size, about 50-70 minutes.
While the dough is rising, cook off the bacon and potatoes. For the bacon: cut the bacon into 1/4 inch pieces and cook over medium heat until crisp. Drain on paper towels.
For the potatoes: peel and dice the potato. Place in cold water in a small pot and bring to a boil, cook for 4-5 minutes. Drain well and cook in a touch of the bacon fat over medium heat until cooked through and crispy. Season to taste with salt and pepper.
Preheat the oven to 375°F.
Once the dough has doubled, gently punch down and transfer to a generously floured surface. Knead, adding flour a tablespoon at a time if needed. Dough should be soft, pliable and slightly sticky.
Divide dough into 8 equal pieces and cover the pieces with plastic wrap.
Take one dough piece, and on a floured surface, roll out until 1/4″ thick. Brush off excess flour and brush with toasted sesame oil and generously sprinkle with potato, bacon, cheese and scallions.
Roll up, as you would a cinnamon or jelly roll and pinch to seal.
Coil the roll into a spiral and gently flatten. Place on parchment paper, lightly dust with flour if needed and cover with saran wrap. Repeat with the remaining dough.
Whisk together the soy sauce, sugar, and 1 tablespoon of water in a small bowl.
Heat a cast iron skillet over medium to medium-low heat. Add a generous amount of oil and place 2-3 spirals into the skillet. Brush with soy glaze. Cover and cook until the underside is golden brown, 5-10 minutes, checking often. Uncover and flip, brushing with soy glaze. Sprinkle with sesame seeds.
Transfer the cast iron pan to the oven and bake until bottoms are brown and bread is cooked through, 10-15 minutes. Cover with foil if starting to brown to quickly.