Korean baked goods
This sandbox is in the article namespace. Either move this page into your userspace, or remove the {{User sandbox}} template.
 | |
| Place of origin | South Korea |
|---|---|
| Region or state | East Asia |
| Associated cuisine | South Korea |
Korean bakery products (한국 생과자, "hanguk seanggwacha", lit. "Korean style snacks" 한국 빵, “hanguk bbang” lit. Korean bread") consist of Korean style breads, buns, pastries, cakes and snacks.[1] Korean bread did not enter Korean diets or become a mainstream staple till the late 80s. To a large extent bread was not part of Korean cuisine other than some types of traditional steamed breads that were made of mixed rice flour and wheat.[2] Korean breads were first introduced to the mainstream market in the 1980s with the establishment of the bakery chain Paris Baguette.[3] The items that were introduced to Korean society aimed to introduce a French inspired type bread to the market. Hence, the type of breads and buns that were created are a fusion of French and Western technique and cuisine, with Korean flavours.[1]
Characteristics
Asian style buns are soft, springy and sweet.[4] Aside from softer varieties like the brioche, Asian breads differ greatly from traditional European breads, which have a harder crust and a dry, salty crumb. In Western-style cuisine, bread has zero fat and the main components are flour, salt and water. Asian style bread on the other hand is high in fat and sugar, which together give the bread it's unique soft texture.[4]
Korean baked breads are very soft and typically drizzled with condensed milk. Commonly breads take the form of a stuffed bun with the most typical filling being red-bean. Many resemble items found in a French bakery, however most feature Asian flavours fused with Western baking techniques.[1]
Mi Young Lee, the East Coast Manager of the South Korea based bakery chain, Tous Les Jours, described items sold in Korean bakeries resembled items found in a French bakery but feature Asian flavours fused with Western baking techniques. "The result is a fascinating array of pastries, both sweet and savoury, that appeal to both Eastern and Western palates.”[1]
Chains like Paris Baguette and Tours Les Jours are at the forefront of developing new flavours and variations in Korean bread and have been introducing items that harness flavours like red bean, green and sesame.
Varieties
A Korean bakery typically offers over 300 different items.The most common and popular items include “gyeran bbang” (egg bread) and “soboro” buns (a type of streusel).[1] Many are sweet, much like a brioche and rarely do Korean bakeries offer dense, multigrain loaves you would expect to find at European or Western bakeries.
The introduction of sweet style breads to the Korean food market has further led to a shift in traditional breakfast menus. Nowadays, honey-butter toast and egg buns are common meals you will find being offered for breakfast in cafes.
-
Gyeongju Bread -
Chalbori-ppang (찰보리빵) Glutinous Bakery Bread -
Kkulppang (꿀빵) Honey Bread -
Red-bean stuffed bun
Street food
Bungeo-ppang (붕어빵; "carp bread") and “gyeran bbang” (egg bread) are staple items sold at street food stalls.
_(Seoul_street_food).jpg)
History
Traditionally bread has not been a part of Korean cuisine or diet, as it has been the staple in Western and European countries. Some types of steamed breads made of a mix of wheat and rice flour have been a part of Korean and Asian diets, however these were introduced from Central Asian in the 13th century.[2]
Modernisation of Korean cuisine grew in the 1980s and the 1990s. The gradual opening of South Korean markets internationally over this period allowed for even greater amounts of grain-based products to enter the diets of Koreans along with other foods.[5] This changed the basic diet of Koreans greatly in the past several decades. Rice consumption has decreased markedly: according to statistics compiled by the National Statistical Office per capita annual rice consumption has decreased from 128.1 kg in 1985 to 106.5 kg in 1995 to 83.2 kg in 2003.[5] This steady decline reflects the increased prominence of other foods such as instant foods, processed meals and the increasing use of bread and noodles in meals. Bread in Korea also signifies a social change as more and more young people are choosing the convenience and affordability of bread over other traditional snacks[6].
Franchises
Franchises Paris Baguette and Tous Les Jours are leaders in the Korean baked goods market. Paris Baguette first store in Korea opened in 1988. As of 2018 Paris Baguette has over 3,316 stores in South Korea[7] and has launched 185 stores internationally in countries such as China, Vietnam, Singapore and France.[3] Tous Les Jours was established in 1996 and has over 1300 locations in Asia and the USA.[8]
See also
References
- ^ a b c d e Shah, Khushbu (2015-12-30). "Pastries Born in France, Raised in South Korea". Eater. Retrieved 2019-05-06.
- ^ a b Pettid, Michael J (2008). Korean Cuisine: An Illustrated History. Reaktion Books. pp. 160–164. ISBN 1861893485.
- ^ a b Lee, Hyojeong. "[K-프랜차이즈 신드롬] 빵의 본고장 파리서 "트레 봉, 파리바게뜨"". Company. Retrieved 2019-05-10.
{{cite web}}: Cite has empty unknown parameter:|dead-url=(help) - ^ a b "Technique Thursdays: Why Asian Breads Are Softer Than European Breads". MICHELIN Guide. Retrieved 2019-05-10.
- ^ a b Pettid, Michael J (2008). Korean Cuisine: An Illustrated History. Reaktion Books. pp. 174–175. ISBN 1861893485.
- ^ "Convenience dictates growth of S Korean bakery and cereals market". foodprocessing.com.au. Retrieved 2019-05-07.
- ^ "파리바게뜨 상생기업 출범, 매장수는 몇개나?". Chosun.com. Retrieved 2019-05-10.
{{cite web}}: Cite has empty unknown parameter:|dead-url=(help) - ^ "::Tous Les Jours ::". web.archive.org. 2012-12-10. Retrieved 2019-05-12.