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Key Points
- Korean-Australian bakers are experimenting with items like kimchi semi-sourdough and kimchi-Vegemite croissants.
- The rising popularity of Korean foods is leading to a new wave of experimentation.
- Business owners say having a story behind their products creates a connection with their customers.
“Life as an immigrant becomes monotonous … Kimchi seemed like an interesting ingredient to introduce to Australians and promote Korean culture in my field,” he told SBS Korean.
Gil-hee Yoon’s kimchi semi-sourdough has become a popular item at his Canberra bakery. Credit: SBS Korean
“Some people say (the bread) reminds them of kimchi pancakes. The dough is very moist, almost wet inside, with a slightly crisp exterior.
“Nowadays, people can’t stop eating it. Some even finish it on the drive before they get home,” he said.
‘Second wave’ of K-food
Spicy Korean kimchi is now enjoyed around the world. Credit: neomistyle/Getty Images
In Korea, kimchi is typically eaten with rice or added to stew, but its rising popularity has led to restaurateurs and entrepreneurs adding it to creative dishes and snacks.
This fermented favourite was named among the top superfoods of 2023 according to a survey of registered dietitian nutritionists, and is rich in probiotics, fibre and antioxidants.
Baker and business owner Gil-hee Yoon says experimenting with Korean ingredients ‘adds meaning’ to his life. Credit: SBS Korean
Yoon believes this sort of buzz has made his kimchi bread more appealing to health-focused customers.
Kimchi’s health benefits and the rising popularity of Korean culture have drawn more customers. People are more open to trying innovative products like this.
Yoon Gil-hee, bakery owner
“I believe we are witnessing the second wave of K-food in Australia. Previously, Korean cuisine was mostly enjoyed in traditional formats like rice-based dishes in restaurants,” he said.
Kimchi French toast (left) and kimchi-Vegemite croissants. Credit: SBS Korean
“Now, we see bakers experimenting with Korean ingredients with bread, which is a staple for many Australians. This shift highlights how K-food is being integrated into the Australian culinary mainstream.”
Expanding the Korean palate through baking
“Kimchi’s strong flavour and scent make it challenging (to work with). I want to incorporate kimchi further into my bakery, even into cakes, but it’s a work in progress.”
Kimchi-Vegemite croissants. Credit: Supplied
Despite these challenges, Yoon said he finds joy in his customers’ satisfaction.
Park Sang-byung, the owner of Tenacious Bakehouse in Sydney, is another who is drawing on his familiarity with Korean ingredients.
When developing new products, we draw from flavours we grew up with, combining them with techniques that resonate with Australian customers.
Park Sang-byung, bakery owner
“Branding is crucial here in Australia, even for small businesses. Having a story behind our products — such as using traditional Korean ingredients — creates a strong connection with our customers,” Park added.
The bakery also offers fusion items like pastries featuring Korean marinated pork (je-yuk bokkeum).
Bakery owner Sang-byung Park and head baker Mina Hong both draw on their love of Korean flavours. Credit: Supplied
“We adjust traditional flavours to suit local tastes. For example, we reduce the spiciness of the gochugaru (red pepper powder) and complement it with familiar ingredients like kale and Parmesan,” Hong explained.
The future of fusion
“We aim to persistently develop unique products that showcase Korean ingredients and introduce the richness of K-food to a wider audience,” he said.
