We Tried Baking Korean Breads… and This Happened

It's like super stretchy. Bingsu as well, the pat bingsu. I smelled it. This is pretty fun, Sam. Hey, welcome back. We're the... 3 Musketeers! Okay, we're at the Artisan Boulanger in Palisades Park, New Jersey. It's run by a Korean baker master. Here, they have 100 different types of pastries. I heard like 30 plus different types of cakes, and also pat bingsu. Today, we're doing something a little bit different. We're gonna try our hand at baking. Thank you, Artisan Boulanger, for sponsoring this video to give us a chance to try baking. Okay, excited to try that. Might get a little bit messy, but first, I think we should try out some of the breads. Yeah, it's morning, I'm hungry. The pastries. Diet. I kind of didn't want to eat bread much, but after seeing these breads, I really want to eat these. Artisan, you're the star of the show, okay? No, you gotta translate. Okay, I'm gonna translate. He's making bread. We're too new to actually make the bread. We're gonna help out finishing the process, we're just gonna put some powder on it afterwards, and put it on the pan. You have to put it into the oven, that's the most important part. You gotta put on your gloves and make sure, you know, sanitation is number one when handling food. So first, you have to make it sharp on the side. From what I understand, you gotta shape it. And after you shape it, we add some flour. Flour one side of it, and the bottom side with no flour goes on top of the pan. Baking sheet, right here. We shape it out a little bit, so it's nice and sharp on the ends like that. Now that Jisung is making the bread, he knows all the work that goes into it, and it's gonna taste so much better in the future, every time he eats pastries. Is this true, Jisung, or is he just making stuff up? I agree. This is homemade red bean filling, with a lot of walnuts inside, right? And it's apparently not too sweet, and it's healthier because of the walnuts. We're gonna try making some of these pastries right now, and then we're gonna taste it as well. Jisung, what is going on? I'm already having bad feelings. Jisung, I think you're only good at eating pastries. Oh my goodness, good job. Good job, Greg. So first, you take out the wall here. I feel nervous about making this. Flour it up a little bit. Pat. Scoop some of this homemade red bean. Push it down. Okay, get some more red bean. Maybe not too much at once. Can't be stingy on the filling, Sam. My red bean is spilling out a little bit, but I'll try to close it up, kind of not filling it up properly. What happened? This part is a bit thin, you see it? You see how it's thin here? I don't think it's supposed to be like that. It's supposed to be like that. The color. We have to sell it. Win. So something a little special about this place is that you can actually have open kitchens. You can see the baker here making your bread. Baker Jisung inside. What are you working on? I'm working on air. He's actually hardly working. Basically, you get to buy your bread, you pick it out here, and you get to see the whole process of them making it, which is pretty cool. This is what we just made earlier with the sweet potatoes. Oh, the sweet potato? I think it's chestnut. Chestnut. Oh, sorry. Chestnut. This one looks nicer. Yeah. Let's just get one we'll share this later. Is that the red bean one that we just made? I think it might be. You see red bean bread? With all the stuffing inside? It's the one that we just made. I gotta try this. Sweet pumpkin mochi bread. Sesame flatbread. It's huge. If it's interesting to me, you try it out. So here we got the mugwort rice bread. Okay. Mugwort is like what? It's like a grass? It's like a type of grass. A little bit looks like herb or anything. Like a herb. Mainly you use it for, I think it's a scent smell. Or a special smell. We use that to make a rice cake a lot. I'm very interested in the mochi donuts. It's a new product that they have here. It looks really good. Look at it. The first thing that you eat with is actually with your eyes. You see it first. It has to look good. And then when you taste it, it tastes good. But guess what it is. Look at my skill. That's an insider tip. We're bloated up on bread, but they have so many different types of cakes here. And I don't think you can eat a whole cake, but they look so good. Especially the pumpkin ones. And look, I think you push this somehow. That's how you keep it clean and sanitized in there. That's cool. Alright, so we finished our baking lesson. And now, we've got all of these goodies that we're gonna go and try. Oh yeah, I can't wait, man. Let's go. Let's go to the table, let's go. Alright guys, here is our spread. To be honest, they have so many selections that it's overwhelming, but this is what we got. And it is still overwhelming. Today, we're just gonna introduce the special bread to you. Red bean bread that we made. I'm sure ours turned out this pretty as well. Let's open it up. This is the specialty filling. So Ji-Sung, you get the bigger piece. Oh, he gave me the big piece. The homemade red bean paste is definitely a selling point. The bread is really soft and fluffy. You taste the texture of the walnuts. It's like the crunch, you get it every so often. It's actually really, really fragrant and really good. I think my mom will like it. Next, are you ready? Barley chestnut bread. Me and Ji-Sung learned how to make this. So this is special to us. Let's try it. So much chestnut here. I like this one. The outside crust is really nice. Nice and hard almost. Inside is really fluffy. The bread is not sweet at all. But when you eat the chestnut, it has a lot of sweetness. All of the sweetness actually comes from the chestnut. It's not like sugar or anything like that. I can see why this is a specialty and why people come here just for this bread. It's a Mobart mochi bread. So basically, they import this from Korea. So only they have this. I'm really excited to try it because I love Mobart mochi. Oh, is this green? That's really interesting. It's like super stretchy. Yeah, mochi bread. Usually when I get it, it's not fragrant enough to me. Because I think they just use either powder to flavor it. But the one they use is actually fragrant. It's my first time tasting it, I think. And it's really, really fragrant. Like very herbal. And it's really, really chewy. So the texture is really good. And that Mobart is pretty nice. It's actually really, really good. It's probably good if you're just eating. Worth trying. Jisung's eating and enjoying. So what's going on? Oh, it's the iPhone. What's exciting is we were tasting our bread just now. But they told us that the bread that we actually made earlier is spinach bacon. So we had to check it out. Let's see what it looks like when it's fresh out of the oven. Can we try this fresh one? I smelled it. That was the soul bread. And it's actually also one of their specialties. So we're gonna go back to the table and try it right now. Let's go. This is what we just saw came fresh out of the oven. And it was so... The fresh ones. This actually just came out of the oven. And it's fresh. I'm eating it. It's hot. Jisung is just smiling, enjoying that bread. Oh my goodness, steam is coming out. Okay, that might not look that good on camera, to be honest. But it's really, really good. This is actually really good. This might be my favorite bread so far. You only tried one. Over and above work. I like this one so far. Planting time. Let us see the cross section. Filling. You see it? There's mochi. You have your donut section. I think that's a sesame filling cream. And there's a layer of mochi right there. What looks like a little bit of red bean. Try it. Look at all the filling. I thought it'd be really sweet. But actually, it was very well balanced. The mochi really helped, because it added another texture. Sesame was really good. I recommend getting this. And definitely, the not being too sweet is a very, very good selling point for me. Sesame is good for if you have too much white hair, like this guy. I have a strand, like a streak of white hair, so I need to eat more black sesame. Dessert time. We got some bingsu as well. The pot bingsu. Strawberry and matcha ice cream. Yeah, matcha. Thank you. Some more milky flavor. Alright, guys. We're gonna try our best to finish this bingsu. And afterward, we're gonna work out a little bit. Are you ready? Alright, let's go. Me? Guys, we're dancers, so after we eat, we dance. Right, Jisung? Go, do some dance stuff. No, there's a dance t-shirt right there. Is that a t-shirt? You guys gonna watch him do it? No, no, his t-shirt used to do it. Yeah. By the way, the Mr. T-shirt, buy it online. Link in the description, guys. Kind of low-key, clean style. I think Mr. T has to represent. Okay, right now, Jisung has just eaten too many carbs. So he needs to do some high-intensity exercise. Whatever this dance move is, I don't recognize this. Thumbs up. Try this bread. Alright, guys. I think overall, we had a very good experience at this bakery, Artisan Boulanger. Is that how you say it? Boulanger. It was very, very good, very enjoyable. I'm definitely gonna come back, my own, for sure. If I'm in the area, I'm gonna pass by and pick up some bread. You said it's run by a confectioner, right? Yeah. And there's only 17 confectioners in Korea. Wow. So this place is actually really, really legit. Worth a try. Alright, and we'll see you guys next time, then. Next time. Bye-bye. Like, comment, subscribe.