SEOUL, October 20 (AJP) - Korean street food gyeran-ppang — literally “egg bread” — has joined the ranks of the French baguette and Montreal bagel on CNN’s list of “50 of the World’s Best Breads,” underscoring how globalized and inventive Korean street food has become.
“There’s buried treasure within every loaf of gyeran-ppang,” CNN wrote. “Individually sized wheat breads with a whole egg baked inside are among Seoul’s favorite choices for a hot breakfast or a belly-warming snack on a cold winter day.” The network quoted bread historian William Rubel, who noted that bread is “basically what your culture says it is.”
Eggs are a relative newcomer among Korea’s long-cherished “buried treasures” in flour-based winter snacks. The fish-shaped bungeo-ppang, traditionally filled with red bean paste, has expanded far beyond food carts to convenience-store shelves, now offered with custard or cream fillings and earning global fame through social media.
At Seoul’s Gwangjang and Namdaemun markets, vendors still pour batter into iron molds and hand over steaming cakes wrapped in thin paper. Yet the menus continue to evolve — now featuring truffle gyeran-ppang, mozzarella-filled hotteok, and matcha-cream kkwabaegi (twisted doughnuts).
“Kkwabaegi is fantastic — it’s like a Korean churro mixed with a bit of funnel cake,” said Alec Miller, 25, from Detroit, while savoring the treat after waiting in line.
Hotteok, literally sell like “hot cakes” to tourists exploring Korea’s winter streets.
The evolution of Korean street snacks goes beyond ingredients. Major convenience-store chains like CU and GS25 now sell boxed bungeo-ppang, microwaveable mini hotteok, and piping-hot hoppang (steamed buns) at checkout counters each winter. These buns — stuffed with red bean, pizza, kimchi, or vegetable fillings — have become a beloved seasonal indulgence.
“When the weather gets cold, my friends and I head straight to convenience stores for winter treats, especially steamed buns,” said Seoul resident Hyezi Lee, 30. “The red bean ones are the classic, but these days, the pizza flavor is another favorite.”
Some nostalgic treats, however, are harder to find. Ppeongtwigi, a puffed rice snack once announced by its signature “ppeong!” explosion in traditional markets, now lives on mainly through retro-themed cafés and television dramas.
“We have a saying in Korea — it’s inhuman to ignore the smell of Delimajoo, a custard-filled, corn-shaped dessert,” said Lee Ji-hyun, 32. “I can never pass it by when I smell it in the subway.”
“Before coming to Korea, foreigners often check a ‘list of things to do,’ and most of it involves eating,” said Pharaba Hacker from Los Angeles. “From savory dishes to desserts, everything is mind-blowing — Korea’s food culture is so unique and full of surprises.”
reporter
Candice Kim
candicekim1121@ajupress.com
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