Exploring Home Flavors: Bakers Experiment with Kimchi Croissants

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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.

Gil-hee Yoon, a baker with over 20 years’ experience in Canberra, wanted to “add meaning” to his life.

The answer eventually came in the form of a new creation: kimchi semi-sourdough.

“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.

“The bread only has a hint of kimchi, with red pepper powder adding flavour and colour.”

When Yoon first launched the bread in 2015 at his Gills Patisserie, it barely sold. But he persisted.

“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

Kimchi, Korea’s signature dish of fermented vegetables, is at the forefront of a global K-food wave.

A by the Korea Agency of Education, Promotion and Information Service in Food, Agriculture, Forestry and Fisheries (EPIS) revealed that kimchi was by far the most mentioned keyword relating to Korean food online last year.

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.

In Australia, for example, you might even find it in pastas, burgers or as salsa served with tacos.

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

Yoon Sun-min, the director of the Korean Cultural Centre in Sydney, predicts continued growth for K-food.

“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

Incorporating kimchi into bread required a laborious process of trial and error, Yoon said.

“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.

“One regular customer, Bev, travelled over an hour to buy seven loaves at a time. She bought them to freeze them all and jokingly said ‘no other bakery’s bread compares’,” he said.

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

“The rising interest in K-food, especially kimchi — even sold in supermarkets, tailored to local tastes — has been a big help,” Park explained.

This “solid foundation” has seen him introduce unconventional pastries like a kimchi-Vegemite croissant to his menu.

“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.

Mina Hong, the head baker at Park’s bakery, described the thought process behind the Korean-influenced pastries.

“When people think of Korean food, kimchi is often the first thing that comes to mind. Similarly, Vegemite is iconic in Australia. Both are fermented and have strong salty flavours, which inspired me to balance their unique profiles into something harmonious,” Hong shared.

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

Looking ahead, Hong is eager to explore more possibilities with Korean ingredients.

“I’d love to incorporate bulgogi (marinated beef), gochujang (red chili paste), or doenjang (fermented soybean paste) into pastries. I’m also interested in integrating flavours from other cuisines to create innovative fusion foods,” she said.

Park shared a similar vision.

“We aim to persistently develop unique products that showcase Korean ingredients and introduce the richness of K-food to a wider audience,” he said.