 | |
| Alternative names | Korean streusel bread, soboro bread, soboro pastry, soboro bun |
|---|---|
| Type | Bread |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Korean name | |
| Hangul | |
|---|---|
| Hanja | None |
| Revised Romanization | Gombo-ppang, soboro-ppang |
| McCune–Reischauer | Kombo-ppang, soboro-ppang |
| IPA | [kom.bo.p̕aŋ], [so.bo.ɾo.p͈aŋ] |
Soboro-ppang (소보로빵), or Gombo-ppang (곰보빵; standard language), often translated as soboro bread, soboro pastry, or soboro bun, and also known as Korean streusel bread,[1] is a sweet bun with a streusel-like upper crust popular in Korea. The bun is made of flour, sugar, eggs, and dough and baked with a crisp, bumpy surface on top. The word "soboro" is a Japanese word which refers to the streusel topping of the bun, which is often made with peanut butter as a key ingredient. Soboro refers to fried and minced meat or fish in Japanese, which resembles the streusel on top of the bread.[2]
See also
References
- ↑ Hill-Agnus, Eve (15 December 2016). "Four Sweet Places to Find Asian Treats". D Magazine. Retrieved 22 July 2017.
- ↑ Shah, Khushbu (30 December 2015). "Pastries Born in France, Raised in South Korea". Eater.com. VOX. Retrieved 13 August 2016.
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