Kkulppang
South Korean honey bread dish
From Wikipedia, the free encyclopedia
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]
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] |
History
Preparation
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
Fillings for tongyeong-kkulppang other than the typical red bean paste include sweet potato, chestnut, yuja and green tea.[7]
Gallery
Tongyeong-kkulppang sold at a store
A pack of Tongyeong-kkulppang
Tongyeong-kkulppang filled with red bean paste
