It is actually called pain au chocolat (it is not shaped like a croissant) and there was IMO not enough filling in it, traditionally the injeolmi is dusted in toasted soybean powder though can also be dusted in others but looked like it (kinoko in Japanese), the pastry in general seemed to be great. Take care
I didn’t even know it was Korean 😮
me neither
Highly suggest you cut your croissants with a serrated knife to avoid deforming them!
good tip!
It is actually called pain au chocolat (it is not shaped like a croissant) and there was IMO not enough filling in it, traditionally the injeolmi is dusted in toasted soybean powder though can also be dusted in others but looked like it (kinoko in Japanese), the pastry in general seemed to be great. Take care
thanks