Kkulppang
| File:Tongyeong-kkulppang 2.jpg Tongyeong-kkulppang | |
| Alternative names | Honey bread |
|---|---|
| Type | Bread |
| Place of origin | South Korea |
| Region or state | Tongyeong, Jinju |
| Associated cuisine | Korean cuisine |
| Created by | Jeong Wonseok |
| Invented | 1963 |
| Main ingredients | Wheat flour dough, syrup, red bean paste |
| Variations |
|
| Korean name | |
| Hangul | 꿀빵 |
| RR | kkulppang |
| MR | kkulppang |
| IPA | [k͈ul.p͈aŋ] |
| |
Kkulppang (Korean: 꿀빵), also known as honey bread, is a South Korean dish. It is a sticky, sweet bread filled with sweetened red bean paste.[1] Softer, fluffier ones that are made in Tongyeong, South Gyeongsang Province in South Korea, are called Tongyeong-kkulppang, being a local specialty.[2] In an adjacent city called Jinju, crunchier Jinju-kkulppang is sold as a local specialty.[3] 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.[4]
History
[edit | edit source]Kkulppang was first made and sold in 1963 by Jeong Won-seok (정원석) at a stand in front of his house in Hangnam-dong, Tongyeong.[5] In the early 1960s, when post-war impoverishment was severe, the bread was made with rationed wheat flour.[2]
Preparation
[edit | edit source]Sifted wheat flour is kneaded with eggs to form dough.[6] The dough is then rolled into small balls and filled with sweetened red bean paste, deep-fried in vegetable oil, and then coated with syrup and toasted sesame seeds.[6]
Varieties
[edit | edit source]Fillings for tongyeong-kkulppang other than the typical red bean paste include sweet potato, chestnut, yuja and green tea.[7]
Gallery
[edit | edit source]-
Tongyeong-kkulppang sold at a store
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A pack of Tongyeong-kkulppang
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Tongyeong-kkulppang filled with red bean paste
References
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