By Marie-Antoinette Issa.
Forget fermentation and sourdough starters! South Korean salt bread is breaking (bread) with tradition - and delivering the cool new carb we never knew we kneaded.
Known as sogeum-ppang in Seoul and its surrounds, Salt Bread is the latest brunch pastry going viral and rising to internet stardom faster than a perfectly proofed loaf.
The magic of salt bread is almost impossible to define. A flour-filled fusion of a croissant and a dinner roll, it’s golden and glossy on the outside with that irresistible crackle-as-you-bite crunch and soft and airy on the inside.
Finished with a delicate sprinkle of flaky sea salt (hence the name), it’s the perfect balance of sweet and savoury. For many, it may just be the best thing since sliced - sourdough - bread.
The beauty of salt bread is its versatility, although it is perfectly acceptable to enjoy it plain. It also rises to the occasion with a range of toppings. Try it with a simple spread (the bread and butter of any good loaf) or get creative with combos like soft-boiled egg, jam or cheese.
Either way, salt bread doesn’t loaf around. It’s a roll model in adaptability - and equally at home at brunch, in your lunchbox or eaten sneakily in the car while it's still warm.
As with most modern food fads, social media can take most of the credit for transforming salt bread into the toast of the town. The moment salt bread hit Korean cafe counters, creators began spreading the love.
There were slow-mo pull-aparts, dramatic crunch shots and buttery close-ups that left viewers drooling by default. The internet lapped it up. It was simple. It was stunning. It was just salty enough to shake things up in a world overloaded with rainbow croissants and 12-layer desserts. Suddenly, everyone wanted a bite.
However, instead of crumbling under the pressure, salt bread rolled with it. Bakers got creative. Influencers got experimental and, fans got fanatical in their efforts to get in on the action.
Feeling a little salty because you can’t afford to book a flight to Seoul? You can sink your teeth into this South Korean sensation closer to home at Buttered Sydney - a freshly launched South Korean-inspired bakery that opened its doors on May 8.
The spotlight here is on the signature salt bread. Playfully dubbed the Salty Boi it strikes a perfect balance between crisp and bronzed on the outside, buttery and soft within and finished with just the right pinch of flaky sea salt.
Stick to a savoury filling like roasted garlic, spring onion and bacon, or garlic cream cheese; or settle for something sweeter like almond and vanilla cream.
Insider tip: try the thousand-layer tissue bread while you’re there and thank us later.
Yes, salt bread may have taken off in South Korea, but it looks like Sydney’s about to rise to the occasion.
