I got asked for another batch of the Japanese deli bread this afternoon. Although the Maangchi roll ppang is really good with these toppings just out of the oven, the original brioche type bread from the video really stands apart at room temperature, And particularly when eating the next day.
On my second attempt the brioche type dough was already less daunting and more straightforward, I think this recipe is going to be a keeper, and it lets one get quite creative with fillings - a great way to give centre stage to leftovers.