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|Alternative names||Honey bread|
|Place of origin||South Korea|
|Region or state||Tongyeong, Jinju|
|Associated national cuisine||Korean cuisine|
|Created by||Jeong Wonseok|
|Main ingredients||Wheat flour dough, syrup, red bean paste|
|Cookbook: Kkulppang Media: Kkulppang|
Kkulppang, (꿀빵) also known as honey bread, 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 also sold as a local specialty.
Kkulppang was first made and sold in 1963 by Jeong Wonseok 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.
Sifted wheat flour is kneaded with eggs to form the 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.
- 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). Retrieved 7 June 2017.
- "오미사 꿀빵 소개". 오미사 꿀빵 (in Korean). Retrieved 7 June 2017.
- "Kkulppang / Tongyeong" 꿀빵 / 통영. Local Information Portal (in Korean). Korea Local Promotion Foundation. 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.
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