Hwangnam bread (named after its region of origin,
Hwangnam-dong), also commonly called Gyeongju bread, is a local specialty of
Gyeongju
Gyeongju ( ko, 경주, ), historically known as ''Seorabeol'' ( ko, 서라벌, ), is a coastal city in the far southeastern corner of North Gyeongsang Province in South Korea. It is the second largest city by area in the province after Andong, ...
City,
South Korea
South Korea, officially the Republic of Korea (ROK), is a country in East Asia, constituting the southern part of the Korean Peninsula and sharing a land border with North Korea. Its western border is formed by the Yellow Sea, while its eas ...
. It is a small pastry with a filling of
red bean paste
Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or ...
. 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 ]
at Doosan Encyclopedia
''Doosan Encyclopedia'' is a Korean language encyclopedia published by Doosan Donga (두산동아). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (동아원색세계대백과사전), which comprises 30 volumes and began to be ...
''Gyeongju bread'' is made from a mixture of
eggs
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...
and
wheat flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''brea ...
, 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.
Places to go to eat
Dailian, 2010-06-05. Retrieved 2010.06.27.
Gallery
File:Korea-Hwangnam_bun_factory-01.jpg, Hwangnam bread factory
File:Korea-Gyeongju-Making Gyeongju bread-01.jpg, Making
Korean.cuisine-Gyeongju.bread-01.jpg, Packed confection
File:Hwangnam bread (cropped).JPG, Detailed view
See also
* ''Hangwa
''Hangwa'' () is a general term for traditional Korean confections. With ''tteok'' (rice cakes), ''hangwa'' forms the sweet food category in Korean cuisine. Common ingredients of ''hangwa'' include grain flour, fruits and roots, sweet ingredien ...
''
* '' Hodu-gwaja''
* Korean cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural env ...
* List of Korean desserts
* List of pastries
This is a list of pastry, pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweetness, sweet or Umami, savory i ...
References
External links
English-language page of Bonga Gyeongjubread
{{pastries
South Korean pastries
South Korean breads