J K Bakery & Cookies Designs Menu

Signature Breads

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

• 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.
• 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.

Savory Breads

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

• 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.
• Kimchi CroquetteSavoryFried bread croquette filled with chopped stir-fried kimchi and pork, crunchy, tangy, and lightly spicy.

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.

• 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.
• 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.

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.

Seasonal cookies

Holiday and harvest flavors that rotate through the year.

• Pumpkin chocolate chipVegetarian · SeasonalSoft, cakey autumn cookie made with pumpkin purée and warm spices, studded with semisweet chips.
• Gingerbread peopleVegetarian · SeasonalCrisp-edged spiced cookies cut into figures and decorated with simple icing faces and buttons for December.
• Chocolate crinkleVegetarian · SeasonalFudgy chocolate cookie rolled in powdered sugar before baking, cracking into a snowy, marbled surface.
• Pecan snowballsVegetarian · Contains nutsCrumbly butter cookies with finely ground pecans, rolled twice in powdered sugar; a holiday tray essential.
• Eggnog snickerdoodleVegetarian · SeasonalHoliday spin on the cinnamon-sugar classic, flavored with eggnog and nutmeg for a creamy, spiced bite.
• Lemon lavender shortbreadVegetarian · SeasonalSpring shortbread scented with lemon zest and culinary lavender; sandy-textured, floral and only lightly sweet, good with afternoon tea.

Drinks

• 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.
• Vietnamese iced coffee (cà phê sữa đá)VegetarianDark-roast coffee dripped through a phin filter onto sweetened condensed milk, stirred and poured over ice; potent, chocolatey, and syrupy-sweet.
• 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.