Korean baked goods

Korean Bread

Place of origin	South Korea
Region or state	East Asia
Associated cuisine	South Korea

[Introduction]

• Korean breads (빵, “bbang”) and baked goods originated in South Korea

French bread was first introduced in South Korea in the 1980s with the established of the bakery chain Paris Baguette. Traditionally Koreans didn’t eat bread like Western countries other than some types of steamed breads, which were often mixed with rice flour and wheat. Bread that was introduced by bakery chains wanted to introduce a French style bread to the Korean market that initially did not exist. The breads that were created were a fusion of French cuisine and technique and Korean flavours.

Characteristics

• structure of bread
• how it differs from western bread

Korean baked breads are very soft and typically drizzled with condensed milk. Commonly breads take the form of a stuffed bun, the most typical fillings are red-bean. Many resemble items found in a French bakery, however most feature Asian flavours fused with Western baking techniques.

Variaties

• Sweet and Savoury. Key flavours: red bean, cream cheese
• traditional breads- gyeongu bread

Types of Breads

[List with photos]

• 
  Gyeranppang (계란빵) Egg Bread
• 
  Gyeongju Bread
• 
  Chalbori-ppang (찰보리빵) Glutinous Bakery Bread
• 
  Kkulppang (꿀빵) Honey Bread
• 

Similar Products

• Similar bakeries in western and other asian countries - Breadtop
• Chinese/Japanese breads 包子
• Attach links to other pages

History

• Influenced by French culture. Fusion of Korean cuisine/taste palettes Korean cuisine  

• Year it originated and growth in Korean and global market

Franchises

• years the franchises were establishes, statistics/revenue

Paris Baguette first store in Korea opens in 1988.

• List of chains and franchises
• Global reach