| 词条 | Kkulppang |
| 释义 |
| name = Kkulppang | image = Tongyeong-kkulppang 2.jpg | caption = Tongyeong-kkulppang | alternate_name = Honey bread | country = South Korea | region = Tongyeong, Jinju | national_cuisine = Korean cuisine | creator = Jeong Wonseok | year = 1963 | mintime = | maxtime = | type = Bread | course = | served = | main_ingredient = Wheat flour dough, syrup, red bean paste | minor_ingredient = | variations = {{flatlist|
}} | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|꿀빵}} | hanja = none | rr = kkulppang | mr = kkulppang | koreanipa = {{IPA-ko|k͈ul.p͈aŋ|}} }}Kkulppang, ({{Korean|hangul=꿀빵|labels=no}}) also known as honey bread, is a sticky, sweet bread filled with sweetened red bean paste.[1] Softer, fluffier ones that are made in Tongyeong, South Gyeongsang Province in South Korea, are called Tongyeong-kkulppang, being a local specialty.[2] In an adjacent city called Jinju, crunchier Jinju-kkulppang is sold as a local specialty.[3] HistoryKkulppang was first made and sold in 1963 by Jeong Wonseok at a stand in front of his house in Hangnam-dong, Tongyeong.[4] In the early 1960s, when post-war impoverishment was severe, the bread was made with rationed wheat flour.[2]PreparationSifted wheat flour is kneaded with eggs to form dough.[5] 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.[5] VarietiesFillings for Tongyeong-kkulppang other than the typical red bean paste include sweet potato, chestnut, yuja and green tea.[6] GalleryReferences1. ^{{Cite news|url=http://magazine.seoulselection.com/2013/03/26/tongyeong/|title=Tongyeong: Meeting spring early in the "Naples of Korea"|last=McGill|first=Bobby|date=26 March 2013|work=Seoul Magazine|access-date=7 June 2017}} {{Korea-cuisine-stub}}2. ^1 {{Cite news|url=http://www.sisamagazine.co.kr/news/articleView.html?idxno=11521|title=통영 꿀빵의 원조, 100년 역사의 기업으로 발돋움|last=양|first=성빈|date=14 September 2012|work=Sisa magazine|access-date=11 June 2015|last2=조|first2=서연|language=ko}} 3. ^{{Cite web|url=http://www.huffingtonpost.kr/sungyoon-won/story_b_8552442.html|title='식당의 발견' (3) 덕인당 : 당신이 여태 먹어보지 못한 '꿀빵'의 바스락거림|last=원|first=성윤|date=13 November 2015|website=The Huffington Post|language=ko|access-date=7 June 2017}} 4. ^{{Cite web|url=http://www.omisa.co.kr/about/sub01.html|title=오미사 꿀빵 소개|website=오미사 꿀빵|language=ko|access-date=7 June 2017}} 5. ^1 {{cite web|url=http://www.oneclick.or.kr/bbs/boardView.do?id=81&menuId=135&bIdx=21416|title=Kkulppang / Tongyeong|website=Local Information Portal|publisher=Korea Local Promotion Foundation|language=ko|script-title=ko:꿀빵 / 통영|access-date=9 September 2015}} 6. ^{{Cite news|url=http://www.korea.kr/policyplus/weekendView.do?newsId=148799308|title=1년 365일 맛볼 수 있는 통영 사철 별미|last=이|first=소원|date=13 August 2015|work=Policy Briefing|access-date=9 September 2015|publisher=Ministry of Culture, Sports and Tourism|language=ko}} 2 : Korean breads|Sweet breads |
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