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January 18, 2016
by DOO GUESTHOUSE

(hodu-gwaja) Korean Traditional DessertGyeongju: Hwangnam-ppang
Hwangnam-ppang was first made in 1939 during the Japanese colonial era in Hwangnam-dong district of Gyeongju, which is where it got its name. Wheat flour dough made by strictly adhering to the exact flour-to-water ratio is stuffed with a filling of red bean paste, then made round and flat and pressed with a comb pattern stamp for decorative effects. Finally, the dough is baked in the oven and the result is amazingly tender hwangnam-ppang with sweet red bean aroma. Hwangnam-ppang was designated as the Native Local Food of Gyeongju in 1994 and it is commonly considered one of the must-try local specialties for visitors to Gyeongju.



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