![]() Tongyeong-kkulppang | |
Alternative names | Honey bread |
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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 |
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Korean name | |
Hangul | 꿀빵 |
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Revised Romanization | kkulppang |
McCune–Reischauer | 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]
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]
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]
Fillings for tongyeong-kkulppang other than the typical red bean paste include sweet potato, chestnut, yuja and green tea. [7]