|Place of origin||South Korea|
|Region or state||Tongyeong|
|Main ingredients||Dough, corn syrup, red bean paste|
|Cookbook: Tongyeong Kkulbbang Media: Tongyeong Kkulbbang|
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.
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.
- Cho, Seoyeon (14 September 2012). "The original Tongyeong Kkulbbang stands as a 100 year old historical company". Retrieved 11 June 2015.
- Lee, Seunghwan (18 June 2012). "Punishing the Fake Tongyeong Kkulbbang with the Real One". idomin. Retrieved 11 June 2015.
- "Kkulbbang Native Land Resource". Retrieved 9 September 2015.
- "Tongyeong's delicacy of four seasons that can be tasted during 365 days a year". Korea Policy Plus. 13 August 2015. Retrieved 9 September 2015.
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