K Bakery Menu

Signature Breads

Soft, slightly sweet breads displayed on open shelves for self-serve tray-and-tongs shopping.

• Garlic Cream Cheese BreadVegetarianA dome-shaped bun cut into six wedges, stuffed with sweet cream cheese and soaked in garlic butter until fragrant and custardy.
• Uyu SikbbangVegetarianMilk bread loaf with a cottony, shreddable crumb and thin golden crust, sliced thick for toast or eaten plain.
• Goguma BbangVegetarianA bun shaped like a sweet potato, dusted with cinnamon-tinted powder and filled with mashed roasted sweet potato.
• Chapssal DonutVegetarianGlutinous-rice doughnut rolled in sugar, with a crisp shell, stretchy mochi texture, and a red bean center.
• Cream BbangVegetarianA soft oval bun split and piped with sweetened whipped fresh cream or custard, simple, light, and milky.
• Soboro BbangVegetarian · Contains nutsA soft bun covered in a crumbly peanut-butter streusel that cracks into sweet, sandy clusters; sometimes filled with red bean or cream.
• Danpat BbangVegetarianA round, glossy-topped bun stuffed with smooth or chunky sweet red bean paste, earthy and gently sweet.
• Sogeum BbangVegetarianKorean salt bread: a rolled butter bun with a crisp, butter-fried bottom, chewy middle, and coarse sea salt flakes on top.

Savory Breads

Bakery-made snacks with fillings borrowed from Korean home cooking and Western deli flavors.

• Kimchi CroquetteSavoryFried bread croquette filled with chopped stir-fried kimchi and pork, crunchy, tangy, and lightly spicy.
• Bulgogi PastrySavoryLayered pastry stuffed with soy-and-sesame marinated beef, onion, and mozzarella, sweet and savory with a gooey pull.
• Tuna BreadSavoryA soft roll topped or filled with seasoned tuna salad, onion, and cheese, a long-standing Korean bakery lunch option.
• GorokkeSavoryA Korean croquette of bread dough wrapped around stir-fried vegetables, glass noodles, and ground meat, breaded and fried until crunchy.
• Sausage BreadSavoryA pastry-wrapped hot dog sausage topped with ketchup, mayo, onion, and corn, then baked until bubbly at the edges.
• Corn Mayo BunVegetarian · SavoryA soft bun piled with sweet corn kernels in a creamy mayonnaise dressing, baked with cheese for a sweet-salty bite.

Cakes

Light, whipped-cream cakes and sponges, sold whole for birthdays or by the slice.

• Goguma CakeVegetarianSponge layered with whipped cream and sweet potato mousse, coated in golden cake crumbs; earthy, mellow, and comforting.
• Matcha Roll CakeVegetarianA thin green tea sponge rolled around fresh cream, slightly bitter and grassy against the soft sweet filling.
• Soufflé CheesecakeVegetarianA jiggly, cotton-soft cheesecake baked in a water bath, airy and mildly tangy rather than dense.
• Tiramisu CakeVegetarianCoffee-soaked sponge layered with mascarpone cream and finished with a heavy dusting of cocoa powder, a café-case slice.
• Strawberry Fresh Cream CakeVegetarian · Popular pickFeather-light chiffon layers with lightly sweetened whipped cream and fresh strawberries, far less sugary than buttercream cakes.
• CastellaVegetarian · Dairy-freeA tall, honey-sweetened sponge with a fine, springy crumb and a caramelized brown top; often sold as a whole loaf.

Tteok & Traditional Sweets

Rice cakes and street sweets rooted in Korean tradition, some appearing mainly around holidays.

• Chapssal TteokVegetarian · Dairy-freeSoft glutinous rice balls stuffed with sweet red bean paste and dusted with starch, stretchy and pillowy.
• YakgwaVegetarian · Dairy-freeA flower-shaped honey cookie of wheat dough fried and soaked in ginger-honey syrup, dense, sticky, and aromatic.
• HotteokVegetarian · Contains nutsA griddled yeasted pancake filled with brown sugar, cinnamon, and chopped nuts that melt into a molten syrup.
• BungeoppangVegetarian · SeasonalFish-shaped waffle-like pastry filled with sweet red bean, crisp at the edges and soft inside, a winter street favorite.
• GyeranppangVegetarianKorean egg bread: an oblong, slightly sweet muffin batter baked with a whole egg on top, warm and fluffy.
• InjeolmiVegan · Dairy-freeChewy pounded glutinous rice cut into squares and rolled in roasted soybean powder, toasty-tasting and only faintly sweet.
• SongpyeonVegetarian · Dairy-freeHalf-moon rice cakes filled with sesame-honey or chestnut, steamed on pine needles for Chuseok, the autumn harvest holiday.

Café Desserts

Trendy café sweets, many reflecting Seoul's dessert culture.

• PatbingsuVegetarian · Gluten-freeFluffy shaved milk ice heaped with sweet red beans, chewy rice cake bits, and roasted soybean powder; a hot-weather dessert.
• Mango BingsuVegetarian · SeasonalSnowflake-textured milk ice crowned with cubes of ripe mango, mango syrup, and a scoop of cheesecake or cream.
• TungcaronVegetarian · Contains nutsKorean fat macarons with almond shells and extra-thick fillings such as cereal milk, cookies and cream, or injeolmi cream.
• CroffleVegetarianCroissant dough pressed in a waffle iron until caramelized and crunchy, topped with ice cream, syrup, or brown cheese.
• Honey Butter BreadVegetarianA thick block of toasted milk bread scored, drenched in honey butter, and served with whipped cream and ice cream.

Drinks

• Taro milk teaVegetarianLavender-hued drink blending taro root powder or paste with milk and tea; nutty, vanilla-like sweetness and a thick body, often served with pearls.
• Sea salt coffeeVegetarianIced coffee topped with a lightly salted whipped cream layer, sipped through the foam; popularized by Taiwanese-style bakery cafés for its sweet-salty contrast.
• Matcha latteVegetarianStone-ground Japanese green tea whisked and poured into hot or iced milk; grassy, slightly bitter, and vivid green with a creamy finish.
• Hong Kong-style milk teaVegetarianRobust black tea blend strained through a cloth 'silk stocking' and mixed with evaporated milk for a smooth, strong, tannic cup.
• Thai iced teaVegetarianSpiced, bright-orange black tea sweetened with condensed milk and finished with a float of evaporated milk over crushed ice.
• Classic milk tea with bobaVegetarianStrong black tea shaken with milk or creamer and sweetened to taste, poured over chewy tapioca pearls simmered in brown sugar syrup.