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Similar Hwangnam‑ppang, Dough, Red bean paste, Hodu‑gwaja, Sea pineapple | ||
Kkulppang (꿀빵; lit. "honey bread") is a traditional bread that has been produced in Tongyeong, Gyeongsangnam-do Province of South Korea after Korean War. Ones that are made in Tongyeong are called Tongyeong kkulppang, being a local specialty. In Jinju, Jinju kkulppang is sold as a local specialty.
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History
During the early 1960s after the Korean War, the Tongyeong Kkulbbang became a snack for the sailors since it did not become stale easily, even in warm weathers. The bread is very sticky because it is covered with corn syrup. Since the bread is very common and popular just like Hodugwaja in Cheonan, South Korea, many stores argue that theirs is the original.
Recipe
After kneading the flour, small amounts of dough are rolled into 2 to 3 inches which is then fried in vegetable oil after filling it up with red bean paste.
Varieties
Including the filling with red bean paste, Tongyeong Kkulbbang also has a variety of fillings such as pumpkin and peas. Sunflower seeds and other kinds of nuts such as almonds are sprinkled on top of the bread.