Kimchi croissants? Meet the bakers experimenting with the flavours of residence

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.

Gil-hee Yoon, a baker with over 20 years’ expertise in Canberra, needed to “add that means” to his life.

The reply ultimately got here within the type of a brand new creation: kimchi semi-sourdough.

“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.

“The bread solely has a touch of kimchi, with crimson pepper powder including flavour and color.”

When Yoon first launched the bread in 2015 at his Gills Patisserie, it barely offered. However he continued.

“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

Kimchi, Korea’s signature dish of fermented greens, is on the forefront of a worldwide Okay-food wave.

A by the Korea Company of Training, Promotion and Info Service in Meals, Agriculture, Forestry and Fisheries (EPIS) revealed that kimchi was by far essentially the most talked about key phrase regarding Korean meals on-line final yr.

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.

In Australia, for instance, you would possibly even discover it in pastas, burgers or as salsa served with tacos.

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

Yoon Solar-min, the director of the Korean Cultural Centre in Sydney, predicts continued progress for Okay-food.

“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

Incorporating kimchi into bread required a laborious means of trial and error, Yoon stated.

“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.

“One common buyer, Bev, travelled over an hour to purchase seven loaves at a time. She purchased them to freeze all of them and jokingly stated ‘no different bakery’s bread compares’,” he stated.

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

“The rising curiosity in Okay-food, particularly kimchi — even offered in supermarkets, tailor-made to native tastes — has been a giant assist,” Park defined.

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

“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.

Mina Hong, the pinnacle baker at Park’s bakery, described the thought course of behind the Korean-influenced pastries.

“When folks consider Korean meals, kimchi is usually the very first thing that involves thoughts. Equally, Vegemite is iconic in Australia. Each are fermented and have sturdy salty flavours, which impressed me to steadiness their distinctive profiles into one thing harmonious,” Hong shared.

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

Wanting forward, Hong is keen to discover extra prospects with Korean components.

“I’d love to include bulgogi (marinated beef), gochujang (crimson chili paste), or doenjang (fermented soybean paste) into pastries. I’m additionally all for integrating flavours from different cuisines to create modern fusion meals,” she stated.

Park shared an identical imaginative and prescient.

“We purpose to persistently develop distinctive merchandise that showcase Korean components and introduce the richness of Okay-food to a wider viewers,” he stated.