Korean Pastry
Korean bakery breads and pastries — very soft, filled, and restrained in sweetness.
Kimdon6hee · CC BY-SA 4.0 · Wikimedia Commons
The Korean bakery developed on its own terms: an extremely soft, pull-apart crumb, fillings tucked inside the dough rather than piped on afterwards, and light creams instead of heavy butter. The regulars include red bean cream buns, garlic and cream cheese bread, small fish-shaped filled cakes, and thick milk breads served as dessert. Sugar is present but seldom leads.
Most of it is bought to take away and eaten across the day with coffee or roasted barley tea. The savoury items, garlic bread among them, are meant to be eaten warm and are pulled apart to share. Filled cakes are held in the hand and eaten standing up as readily as sitting down.
- Spice
- Not spicy
- Format
- Individual portion
- Beginner-friendly
- 3/3
- Main ingredients
- Wheat · Dairy
Editorial scale — actual heat varies from one kitchen to another. Editorial assessment.
We don't list allergens: recipes vary from one restaurant to another. For any allergy or dietary restriction, ask the restaurant directly.
Served with
coffee · barley tea · banana milk
Tip — A filled bun gives nothing away from the outside — ask what is inside before choosing, as it may be savoury.
