Bee Cafe Menu

Signature Breads

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

• 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.
• 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.

Savory Breads

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

• 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.
• 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.

Cakes

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

• 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.
• 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.

Tteok & Traditional Sweets

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

• 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.
• 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.

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.

Breakfast

Hot breakfast plates and sandwiches made to order on house-baked bread.

• Greek yogurt parfaitVegetarian · Contains nutsLayers of thick Greek yogurt, fresh berries and house granola with honey; cool, crunchy and lightly sweet.
• Steel-cut oatmealVegetarianSlow-simmered steel-cut oats with a nutty chew, topped with brown sugar, fresh fruit and a splash of milk.
• Croissant breakfast sandwichSavory · Popular pickFluffy scrambled eggs, smoked bacon and aged cheddar layered inside a split butter croissant and warmed through.
• Avocado toastVegan · Dairy-freeThick-cut toasted sourdough topped with smashed avocado, lemon, chili flakes and flaky salt; an egg can be added on top.
• Quiche of the daySavoryWedge of deep-dish quiche with a buttery crust, filled with eggs, cream and rotating vegetables or meats, served with greens.
• Ham & Gruyère egg sandwichSavoryFried egg, shaved ham and melted Gruyère on toasted brioche with a swipe of Dijon mustard.

Drinks

• 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.
• 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.
• Brown sugar boba milkVegetarianFresh milk streaked with caramelized brown sugar syrup and warm tapioca pearls, creating tiger-stripe patterns; no tea, just toffee-like sweetness.