 | |
| Type | Pastry |
|---|---|
| Place of origin | Korea |
| Region or state | Hwangnam-dong |
| Main ingredients | Red bean paste, eggs, wheat flour |
| Korean name | |
| Hangul | 황남빵; 경주빵 |
| Hanja | 皇南빵; 慶州빵 |
| RR | hwangnamppang; gyeongjuppang |
| MR | hwangnamppang; kyŏngjuppang |
Hwangnam bread (Korean: 황남빵), named for Hwangnam-dong and also commonly called Gyeongju bread (경주빵), is a local specialty of Gyeongju, South Korea. It is a small pastry with a filling of red bean paste. Gyeongju bread was first baked in 1939 at Choi Yeonghwa Bakery.[1]
The dish has its origins in wagashi, Japanese confectionaries, from the 1910–1945 Japanese colonial period.[1] 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.[2][3]
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.[3] Gyeongju bread has been designated as an "outstanding regional specialty" (지역명품) by the Korean government.[4][5]
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