In this article, we will explore the fascinating world of Hwangnam-ppang, a topic that has captured the attention and interest of many people throughout history. From its origins to its impact today, Hwangnam-ppang has been the subject of debate, reflection and study by experts and enthusiasts alike. Through a detailed analysis and an in-depth look, we will immerse ourselves in the most relevant and outstanding aspects related to Hwangnam-ppang, offering a broad and enriching vision that will allow the reader to better understand its importance and relevance in today's society.
Type | Pastry |
---|---|
Place of origin | Korea |
Region or state | Hwangnam-dong |
Main ingredients | Red bean paste, eggs, wheat flour |
Hwangnam-ppang | |
Hangul | 황남빵, 경주빵 |
---|---|
Hanja | 皇南빵, 慶州빵 |
Revised Romanization | Hwangnamppang, Gyeongjuppang |
McCune–Reischauer | Hwangnamppang, Kyŏngjuppang |
Hwangnam bread (named after its region of origin, Hwangnam-dong), also commonly called Gyeongju bread, is a local specialty of Gyeongju City, South Korea. It is a small pastry with a filling of red bean paste. Gyeongju bread was first baked in 1939 at a bakery in Hwangnam-dong in central Gyeongju.
It has since become popular across the country and is produced by several different companies, all based in Gyeongju. It is sold at many locations in the city, and also at specialized stores around the country.
Gyeongju bread is made from a mixture of eggs and wheat flour, with the red bean filling being almost 70% of the pastry. A chrysanthemum would be traditionally imprinted on the top. Gyeongju bread has been designated as an "outstanding regional specialty" (지역명품) by the Korean government.