In the U.S., bread is eaten as a staple with the main dish. In Korea, it is considered a dessert. I bought two different types of bread from
Tous Les Jour, a ubiquitous Korean bakery that has expanded its market in the U.S.
The first bread I bought is 단호박찰고구마빵, or sweet pumpkin and sweet potato bread with glutinous rice inside. Because of the coldness, the glutinous rice that is supposed to be chewy became really hard. I had to make a decision: to reheat it or not at the sake of damp bread for a chewier rice cake filling?
I decided to pop it in the microwave for a minute. The rice cake became chewy, but the bread became too moist and then damp. Oh well.
The bread was way, way too sweet, especially since I was eating it for lunch. Ugh, I immediately regretted eating flour-based food again after last night's flour feast. The bread dough didn't taste like sweet pumpkin/potato at all--it only had a hint of yellow color. The glutinous rice hardened really fast, and the sporadic bits of raisins added to the sweetness of the bread. On top of the bread were extremely buttery bread crumbs that left stain on my fingers.
Below is another shot of the bread that I found online. For someone who loves glutinous rice, there was too little in the bread.
The next bread I tried was 흑미호떡, or black rice pancake with glutinous rice cake.
This bread had a dollop of brown sugar syrup in the middle. Even without microwaving it, the bread was still dry and too fluffy. The glutinous rice cake inside was also thin and had some red beans.
Again, I wasn't a fan of this bread either. Maybe the bread would have tasted better if I wasn't so sick of flour. Oh dear, my stomach is seriously mad at me right now... :(
too much complaining.
ReplyDelete