The Transformation of the Croissant

With the advent of various cooking tools, we can now easily enjoy gourmet food at home. Croissants are a prime example. Made from layers of pastry, they require a lot of work to make from scratch. However, thanks to technological advancements, we can easily buy ready-made croissant dough. Let’s explore some creative Korean ways to enjoy croissants. Croffle “Croffle” stands for “croissant + waffle.” It literally means making a croissant like a waffle. The preparation is incredibly simple: just pop some croissant dough into a waffle iron. In Korean cafes, you’ll often see croffles topped with ice cream and fruits. Krungji Following the croffle trend, “Krungji” is the latest craze. The term combines “croissant + nurungji.” Nurungji refers to the crispy rice that sticks to the bottom of a traditional Korean rice pot. Before electric rice cookers became common, Korean households used these pots for cooking rice. Nurungji can be eaten in many ways, like soaking it in water to make a soup or roasting it with sugar to create a snack. Krungji falls into the latter category, where croissants are flattened and coated in sugar to create a crunchy delight.