Have you ever been to a Korean bakery? On the surface, it may seem like a typical American or European shop, but instead of crusty loaves and salty crumbs, most of the shelves are filled with different variations of sweet and fluffy white bread. Bakeries are a huge part of the Korean food industry, but bread is not considered a staple food item, which is why the majority of their offerings are sweet and dessert-like. One of the most popular breads in Korea is soboro bread, 소보로빵, a soft, sweet bun topped with a crunchy peanut streusel. It also happens to be one of my favorites!
Bread came to Korea by way of Japan who was first exposed to it by Portuguese traders and missionaries in the 16th century–soboro bread is a great example of this layered food history. In Japanese, the word soboro, そぼろ, refers to minced meat/fish in soy sauce. The Japanese term is not native to its language, and has roots in the Portuguese words sabor, meaning flavor, and streusel, which looks similar to minced meat. Going even further, the word streusel originates from Germany, and refers to a topping made with sugar, butter, and flour. In Korea, soboro means streusel–it all comes full circle.
Soboro bread likely came from Japan’s melon bread, but the exact origins of both recipes are unclear. I also want to mention that Hong Kong’s pineapple bun has a similar resemblance and structure, especially to melon bread, but again that bread’s origin is unknown as well. Although we may never know how this bread + streusel combo came to be, what we do know is that over time, soboro bread has become one of Korea’s signature and most popular bakery items. But enough digging into history, let’s talk about the recipe!
I have to be honest, it took me several tries to get this recipe down. The hardest part was getting the soft crumb structure I was looking for. After multiple failed (aka dry) results, I finally dug deep into the internets and my Cooks Illustrated catalogs and learned about an ingenious bread-baking technique called tangzhong.
Tangzhong is a Japanese technique where a small portion of the flour and liquid in a recipe is cooked into a paste and then added to the dough. This allows the starches in the flour to absorb and retain more water, which results in a bread that’s fluffier, moister and one that stays fresh for longer. It’s also the key to making Japan’s famous (and deliciously soft) milk bread.
Soboro bread tastes like a Hawaiian sweet roll topped with your favorite peanut butter cookie. Even if you’ve never had it before, the flavors will taste familiar and the baking aromas will bring you back to the coziest memories of your favorite neighborhood bakery.
Soboro-ppang, also known as Gombo-ppang, is one of the most popular breads in Korea due to its soft and crunchy texture. This sweet bread has a super soft inside covered with a peanut streusel which gives it a crunchy crust.
Tangzhong is a Japanese technique where a small portion of the flour and liquid in a recipe is cooked into a paste and then added to the dough. This allows the starches in the flour to absorb and retain more water, which results in a bread that’s fluffier, moister and one that stays fresh for longer. It’s also the key to making Japan’s famous (and deliciously soft) milk bread.
Peanut Streusel 1/3 cup (76 g) butter, at room temperature 3 tablespoons (48 g) peanut butter 1/3 cup plus 1 tablespoon (90 g) brown sugar 1 large egg yolk 1 teaspoon (4 g) vanilla extract 1 1/8 cup (140 g) all purpose flour 1/2 teaspoon (3 g) baking powder 1 tablespoon (8 g) cornstarch
I have to be honest, it took me several tries to get this recipe down. The hardest part was getting the soft crumb structure I was looking for. After multiple failed (aka dry) results, I finally dug deep into the internets and my Cooks Illustrated catalogs and learned about an ingenious bread-baking technique called tangzhong.
Have you ever been to a Korean bakery? On the surface, it may seem like a typical American or European shop, but instead of crusty loaves and salty crumbs, most of the shelves are filled with different variations of sweet and fluffy white bread. Bakeries are a huge part of the Korean food industry, but bread is not considered a staple food item, which is why the majority of their offerings are sweet and dessert-like. One of the most popular breads in Korea is soboro bread, 소보로빵, a soft, sweet bun topped with a crunchy peanut streusel. It also happens to be one of my favorites!
4. Flour your hands and form the dough into a ball. Transfer to a bowl that’s been lightly greased with oil. Cover and place is a warm place. Let rise for 40 minutes to 1 hour and 15 minutes or until doubled in size. To test if it’s ready, flour your index finger and press into the dough, like you’re poking someone. If the dough springs back, let it rise for a little longer. If the indentation remains, the dough is ready.
3. Mochi Bread (모찌 빵) Mochi bread comes with a variety of fillings; cheese, chocolate, you name it. Plus, theyre cute!
1. Soboro Bread (소보로 빵) This crumbly concoction is Korean streusel bread. It can be bought plain or with filling.
4. Hodugwaja (호두과자) At first glance they might look like walnuts, but theyre actually baked balls of dough filled with red bean paste and bits of walnut.
Did you make it to the end of this list without drooling? Why not start your diet tomorrow and try these 7 Korean breads today?
2. Sora Bread (소라 빵) Twisty and tasty?! Yes please! Sora bread is a light bread shell with a mocha filling.
I Tried Eating Korean Food : Korean Bread 빵!
FAQ
What is traditional Korean bread?
What is the Korean name for bread?
Why is Korean bread sweet?
What is Korean bread?
Let’s get through some of the Korean Bread facts together! Korean bread is inspired by French bread with an infusion of local taste to accommodate the Koreans. Korean breads are more fluffy, soft and sweet. It is usually filled in with red bean or a drizzle of condensed milk. It is very much different from the crusty texture of French baked goods.
What does Korean bread taste like?
Korean bread is inspired by French bread with an infusion of local taste to accommodate the Koreans. Korean breads are more fluffy, soft and sweet. It is usually filled in with red bean or a drizzle of condensed milk. It is very much different from the crusty texture of French baked goods. Fun fact: You can find bread as a street food in Korea!
What are Korean baked goods?
Korean baked goods consists of either snacks ( Korean : 한국 생과자) or bread ( 한국 빵 ). Examples include bread, buns, pastries, cakes, and snacks. Bread did not enter the Korean diet or become a mainstream staple until the late 1980s.
What kind of bread does South Korea eat?
Bungeo-ppang” (붕어빵; ” carp bread”) and “ gyeran-ppang ” (“계란빵”, egg bread) are staple items at street food markets in South Korea. Soboro, or Korean streusel bread, is a kind of bread cookie that is topped on a pastry bread giving it a hard, crusty top.