Key Factors
- Korean-Australian bakers are experimenting with gadgets like kimchi semi-sourdough and kimchi-Vegemite croissants.
- The rising recognition of Korean meals is resulting in a brand new wave of experimentation.
- Enterprise house owners say having a narrative behind their merchandise creates a reference to their prospects.
“Life as an immigrant turns into monotonous … Kimchi appeared like an fascinating ingredient to introduce to Australians and promote Korean tradition in my discipline,” he instructed SBS Korean.

Gil-hee Yoon’s kimchi semi-sourdough has turn out to be a well-liked merchandise at his Canberra bakery. Credit score: SBS Korean
“Some folks say (the bread) reminds them of kimchi pancakes. The dough may be very moist, nearly moist inside, with a barely crisp exterior.
“These days, folks can’t cease consuming it. Some even end it on the drive earlier than they get residence,” he stated.
‘Second wave’ of Okay-food

Spicy Korean kimchi is now loved all over the world. Credit score: neomistyle/Getty Photographs
In Korea, kimchi is often eaten with rice or added to stew, however its rising recognition has led to restaurateurs and entrepreneurs including it to inventive dishes and snacks.
This fermented favorite was named among the many high superfoods of 2023 in accordance with a survey of registered dietitian nutritionists, and is wealthy in probiotics, fibre and antioxidants.

Baker and enterprise proprietor Gil-hee Yoon says experimenting with Korean components ‘provides that means’ to his life. Credit score: SBS Korean
Yoon believes this type of buzz has made his kimchi bread extra interesting to health-focused prospects.
Kimchi’s well being advantages and the rising recognition of Korean tradition have drawn extra prospects. Individuals are extra open to making an attempt modern merchandise like this.
Yoon Gil-hee, bakery proprietor
“I consider we’re witnessing the second wave of Okay-food in Australia. Beforehand, Korean delicacies was principally loved in conventional codecs like rice-based dishes in eating places,” he stated.

Kimchi French toast (left) and kimchi-Vegemite croissants. Credit score: SBS Korean
“Now, we see bakers experimenting with Korean components with bread, which is a staple for a lot of Australians. This shift highlights how Okay-food is being built-in into the Australian culinary mainstream.”
Increasing the Korean palate by means of baking
“Kimchi’s sturdy flavour and scent make it difficult (to work with). I need to incorporate kimchi additional into my bakery, even into truffles, nevertheless it’s a piece in progress.”
Kimchi-Vegemite croissants. Credit score: Provided
Regardless of these challenges, Yoon stated he finds pleasure in his prospects’ satisfaction.
Park Sang-byung, the proprietor of Tenacious Bakehouse in Sydney, is one other who’s drawing on his familiarity with Korean components.
When creating new merchandise, we draw from flavours we grew up with, combining them with strategies that resonate with Australian prospects.
Park Sang-byung, bakery proprietor
“Branding is essential right here in Australia, even for small companies. Having a narrative behind our merchandise — comparable to utilizing conventional Korean components — creates a powerful reference to our prospects,” Park added.
The bakery additionally provides fusion gadgets like pastries that includes Korean marinated pork (je-yuk bokkeum).

Bakery proprietor Sang-byung Park and head baker Mina Hong each draw on their love of Korean flavours. Credit score: Provided
“We alter conventional flavours to go well with native tastes. For instance, we scale back the spiciness of the gochugaru (crimson pepper powder) and complement it with acquainted components like kale and Parmesan,” Hong defined.
The way forward for fusion
“We purpose to persistently develop distinctive merchandise that showcase Korean components and introduce the richness of Okay-food to a wider viewers,” he stated.