 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 |
|---|---|
| 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. 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 (정원석) 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.
Preparation
Sifted wheat flour is kneaded with eggs to form dough. 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.
Varieties
Fillings for tongyeong-kkulppang other than the typical red bean paste include sweet potato, chestnut, yuja and green tea.
Gallery
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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
- McGill, Bobby (26 March 2013). "Tongyeong: Meeting spring early in the "Naples of Korea"". Seoul Magazine. Retrieved 7 June 2017.
- ^ 양, 성빈; 조, 서연 (14 September 2012). "통영 꿀빵의 원조, 100년 역사의 기업으로 발돋움". Sisa magazine (in Korean). Retrieved 11 June 2015.
- 원, 성윤 (13 November 2015). "'식당의 발견' (3) 덕인당 : 당신이 여태 먹어보지 못한 '꿀빵'의 바스락거림". The Huffington Post (in Korean). Archived from the original on 14 August 2017. Retrieved 7 June 2017.
- "통영 꿀빵". 네이버 지식백과.
- "오미사 꿀빵 소개". 오미사 꿀빵 (in Korean). Archived from the original on 20 December 2018. Retrieved 7 June 2017.
- ^ "Kkulppang / Tongyeong" 꿀빵 / 통영. Local Information Portal (in Korean). Korea Local Promotion Foundation. Archived from the original on 12 November 2017. Retrieved 9 September 2015.
- 이, 소원 (13 August 2015). "1년 365일 맛볼 수 있는 통영 사철 별미". Policy Briefing (in Korean). Ministry of Culture, Sports and Tourism. Retrieved 9 September 2015.