kkulppang
Sign in to saveAlso known as honey bread
Kkulppang (), also known as honey bread, is a South Korean dish. It is a sticky, sweet bread filled with sweetened red bean paste. Softer, fluffier ones that are made in Tongyeong, South Gyeongsang Province in South Korea, are called Tongyeong-kkulppang, being a local specialty. In an adjacent city called Jinju, crunchier Jinju-kkulppang is sold as a local specialty. Shortly after the Korean War, many bakeries in Tongyeong were sold. Fishermen and shipbuilding workers who worked on the beach simply ate a meal or snack because they could be kept for a long time despite the warm climate of Tongy
Wikidata facts
- Subclass of
- pastry
- Country of origin
- South Korea
- Material used
- dough
- Image
- 통영꿀빵-(1).jpg
Show 5 more facts
- Commons category
- Kkulppang
- native label
- 꿀빵
- cuisine
- South Korean cuisine
- inception
- 1950-00-00
- indigenous to
- Tongyeong
Sources (1)
via Wikidata · CC0
~2 min read
Encyclopedic overview
5 sectionsContents
- History
- Preparation
- Varieties
- Gallery
- References
Kkulppang (), also known as honey bread, is a South Korean dish. It is a sticky, sweet bread filled with sweetened red bean paste. Softer, fluffier ones that are made in Tongyeong, South Gyeongsang Province in South Korea, are called Tongyeong-kkulppang, being a local specialty. In an adjacent city called Jinju, crunchier Jinju-kkulppang is sold as a local specialty. Shortly after the Korean War, many bakeries in Tongyeong were sold. Fishermen and shipbuilding workers who worked on the beach simply ate a meal or snack because they could be kept for a long time despite the warm climate of Tongyeong.
== History == Kkulppang was first made and sold in 1963 by Jeong Won-seok () at a stand in front of his house in Hangnam-dong, Tongyeong. In the early 1960s, when post-war impoverishment was severe, the bread was made with rationed wheat flour.
Excerpted from Wikipedia’s “kkulppang” article, available under the CC BY-SA 4.0 licence.