Cycle 16 – Item 246
POST 5,725
8 (Mon) September 2025
Garlic (Lactic Acid Bacteria) Bread (With Chicken Soup)
3.0
by me
at home
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with W and IZ
Grocery shopping at E-Mart, I ran across a new bakery item: “lactic acid bacteria (유산균) rice (쌀) baguette,” presumably some kind of sourdough. A gentle squeeze revealed them to be soft, like a sandwich roll, rather than a crispy baguette.
Straight out of the package, the bread was excellent. Surprisingly resilient and chewy on the outside, perhaps from the rice flour, super squishy on the inside. Not sour, but thankfully not sweet. Can’t wait to make it into a sandwich.
With chicken soup on the dinner menu, I prepared 2 loaves into a quick garlic bread. Sliced flat lengthwise – quite difficult at first for the bread knife to break the surface of the resilient skin – toasted with butter in a pan, seasoned with garlic powder + salt + paprika + parmesan, cut into pieces.
The heat gave the bread an entirely new texture: crispy on the outside, fluffy on the inside. Nice.
(See RESTAURANTS IN KOREA)
(See GLOBAL FOOD GLOSSARY)
(See HANSIK)