| Kkulppang | |
| Alternate Name: | Honey bread |
| Country: | South Korea |
| Region: | Tongyeong, Jinju |
| National Cuisine: | Korean cuisine |
| Creator: | Jeong Wonseok |
| Year: | 1963 |
| Type: | Bread |
| Main Ingredient: | Wheat flour dough, syrup, red bean paste |
| Serving Size: | 100 g |
| Korean name | |
| Hangul: | Korean: 꿀빵 |
| Hanja: | none |
| Rr: | kkulppang |
| Mr: | kkulppang |
| Koreanipa: | pronounced as /ko/ |
Kkulppang, 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 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.
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.
Fillings for tongyeong-kkulppang other than the typical red bean paste include sweet potato, chestnut, yuja and green tea.[7]