I bought this soboro bread from the Bosco Cake Salon counter inside HK Super about three weeks ago. Just now getting around to writing it up. It’s about as big as an adult’s hand.
Soboro (소보로) is a common Western-style baked product in South Korea. There’s a Japanese soboro そぼろ but it refers to a dish that contains seasoned ground beef, pork or chicken.
Turns out that Korean soboro is short for streusel bread (스트러셀 브레드). The crumbly-looking surface is supposed to call to mind German streusel, which is really crumbly. Have always heard Korean-American teens refer to it as the ugly-looking bread.
This one I bought was plain with no special filling inside. Price is somewhere about a dollar at Bosco; across the street at Paris Baguette it’s like a dollar twenty-five or fifty.
*You’ll also see it spelled in hangul as 소보루 빵 (soboru bbang).
I was looking over the baked goodies at the Bosco Cake Salon section of California Market when I chanced upon the label 소라빵 — “Sora Bread” .
Mmm, not soda bread. Sounds nice. What is it? I asked the woman behind the counter and she smilingly told me that they just called it that because the pastry was in the shape of a conch shell — 소라. It’s not like a name of a specific type of pastry. She said there was some chocolate inside.
Price: ~ $1.20. I bought it to try. It was blah. Just regular fluffy dough with a thin, pale mocha filling. It was sort of yucky actually.
Still this won’t deter me from buying stuff from Bosco Cake Salon in the future, especially since the women behind the counter are always nice and friendly, unlike the kids at Paris Baguette a few blocks north.
My recommendation: Their many variants of the Japanese kasutera (castella), which Koreans call kastera 카스테라… Though I have to admit it isn’t appealing to the American palate spoiled by an overdose of sugary treats. I keep hearing, “But it isn’t sweet-sweet.” Compared to the very subtle flavor of Japanese food, Korean baked products are sweet.
California Market @ 450 S Western Avenue, Los Angeles, CA 90020