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This photo features bungeoppang, one of the most beloved winter street snacks in Korea.
Its golden, freshly baked appearance and charming fish shape are well captured, showcasing the simple yet delightful appeal of this Korean pullbbang filled with sweet red bean paste. |
A Story of Korea’s Nostalgic Street Snack, Pullbbang
This article introduces pullbbang, one of Korea’s most iconic street foods, by exploring its origins, development, varieties, cooking methods, and cultural background. It is designed to help foreign visitors understand pullbbang more intimately from the perspectives of Korean history, society, and food culture.
1. What Is Pullbbang?
Hello, dear readers!
Today, I would like to introduce pullbbang, a nostalgic Korean street snack beloved by people of all ages.
Let’s begin.
Pullbbang is a popular Korean street food made by pouring a thin wheat-flour batter into a metal mold, filling it with sweet red bean paste or cream, and grilling it until golden brown.
When I was young, gukhwabbang (chrysanthemum-shaped cakes) were the most common, but nowadays bungeoppang—the fish-shaped version—seems to be even more widespread.
You can now find bungeoppang not only at street stalls but also in cafés, where it is often sold as a dessert.
The name pullbbang comes from the old Korean term milgaru pul, meaning a thin, watery flour mixture. Because of this, pullbbang has a texture closer to a pastry or snack cake rather than typical bread.
Although the basic concept is the same, the name changes depending on the mold shape and the type of filling. Representative varieties include:
Bungeoppang
Gukhwabbang
Obangtteok
Hodugwaja
Peanut cakes
Egg bread
Among these, hodugwaja has evolved into a standalone specialty. It is now commonly sold at dedicated stores or online as a popular gift item. For this reason, it deserves separate treatment, and I will introduce hodugwaja in more detail another time.
In this way, pullbbang is not a single food but rather a broad category of snacks made using thin flour batter cooked in molds.
2. The Origins and Historical Background of Pullbbang
Pullbbang began to appear in Korea around the 1930s. During this period, the Japanese obanyaki mold was introduced, and snacks based on this mold gradually spread throughout Gyeongseong (present-day Seoul).
2.1 The Japanese Colonial Period and the Introduction of Obangtteok
Obangtteok originates from the Japanese obanyaki, a Western-influenced snack named after oban (大判), a large oval-shaped gold coin.
As this technique entered Korea, it laid the foundation for the development of various forms such as bungeoppang, gukhwabbang, and hodugwaja.
2.2 Expansion in the 1940s–1950s
After Korea’s liberation, pullbbang stalls began to appear in major cities during the 1940s and 1950s. At that time, sweet red bean paste was hard to make and flour was scarce, so the flavor was not as rich as it is today. Still, it was popular as an affordable snack.
2.3 Becoming a National Snack in the 1960s
The 1960s marked a turning point in the history of pullbbang.
With the large import of surplus American wheat and government policies encouraging flour consumption, flour became inexpensive and widely available.
As a result, pullbbang established itself as a beloved, low-cost snack for ordinary people and became a staple of Korean winter streets.
2.4 Pullbbang in Modern Korea
Today, beyond traditional bungeoppang, you can find premium varieties filled with custard cream, pizza toppings, or chocolate to suit younger tastes.
Through social media, regional pullbbang specialties have become well known, inspiring travelers to go on “pullbbang tours” in search of the best versions.
3. The Cultural Significance of Pullbbang in Korean Society
Pullbbang is more than just a snack—it reflects the daily life and emotions of Korean people.
3.1 A Symbol of Winter Streets
During winter, it is common to see people walking down the street holding warm pullbbang.
The comforting heat and the sweet aroma of red beans evoke nostalgic childhood memories for many Koreans.
3.2 A Symbol of the Working Class
Pullbbang has long been a popular small business item because it requires little capital to start.
In the 1970s, young people who moved to the city often relied on a few pieces of pullbbang to get through the day, leading to the expression “tear-soaked pullbbang.”
3.3 A Regional Price Indicator
The price of bungeoppang often symbolizes the cost of living in different regions.
In some areas, you can buy three for 1,000 won, while in others, two cost 2,000 won.
Every winter, online communities buzz with bungeoppang price comparisons.
4. How Pullbbang Is Made
Although it seems simple, making good pullbbang requires skill in balancing ingredients, timing, and heat control.
4.1 Preparing the Batter
Flour, sugar, water, and baking soda are mixed to make a thin batter.
Using too much baking soda causes the batter to puff up excessively and burst, while too little results in a dense texture—experience is key.
4.2 Preparing the Filling
Traditionally, sweet red bean paste is used, but many fillings are popular today:
Custard cream
Chocolate cream
Pizza toppings
Ricotta cheese
Sweet potato mousse
4.3 Grilling in the Mold
The preheated metal mold is filled with batter, topped with filling, then covered with more batter.
The mold is flipped to cook both sides evenly. Maintaining the right temperature is essential, and the grilling time varies depending on the mold’s thickness and shape.
5. Characteristics of Each Type of Pullbbang
5.1 Bungeoppang
The most popular variety, baked in a fish-shaped mold.
While red bean paste is the classic filling, modern versions include cream, cheese, and pizza-style fillings.
5.2 Gukhwabbang
Made using a chrysanthemum-shaped mold, known for its delicate floral pattern.
Its gentle aroma and small size make it a perfect light snack.
5.3 Obangtteok
Considered the ancestor of modern pullbbang, this oval-shaped cake derives from Japanese obanyaki.
It remains popular among those who appreciate simple, classic flavors.
5.4 Hodugwaja
A specialty of Cheonan, filled with walnut pieces and sweet red bean paste.
Its crispy exterior and soft interior make it beloved by both Koreans and foreigners alike.
As mentioned earlier, I will introduce hodugwaja in more detail another time.
5.5 Egg Bread
Made with a whole egg, this type of pullbbang is known for its savory flavor and is one of the most filling street snacks.
6. Why Pullbbang Appeals to Foreign Visitors
Pullbbang is more than just a sweet treat—it offers a glimpse into everyday Korean life.
A father bringing home a bag of obangtteok after work once meant a warm and happy family evening.
Pullbbang is appealing because:
It is easy to find and inexpensive.
It symbolizes winter street culture in Korea.
Watching it being made on the spot is fascinating.
The flavor varies by region and vendor, making it fun to explore.
It reflects the social and historical changes of modern Korea.
Among all varieties, bungeoppang in particular is one of the most photographed Korean street foods by foreign tourists.
Conclusion:
Pullbbang is an iconic Korean street food that embodies the country’s history, society, seasons, and emotions.
These warm, freshly baked treats represent not just a snack but a cherished food culture filled with shared memories.
For foreign visitors, pullbbang is one of the easiest—and most delightful—foods to try in Korea.
I hope this article helps deepen your understanding of Korea’s pullbbang culture, and I encourage you to taste it yourself on a winter street in Korea if you have the chance.
Thank you for reading today.
I look forward to seeing you again soon.
