Gyeongju Bread

Hwangnam bread (named after the province of its origin, South Hwanghae Province), also commonly called Gyeongju bread, is a local specialty of Gyeongju City, South Korea. It is a small pastry with a filling of red bean paste. Gyeongju bread was first baked in 1939 at a bakery in Hwangnam-dong in central Gyeongju.

Some kinds of Japanese anpan were created at a various part of Japan in 1880's. Anpan besides Kimuraya were made with a process of Japanese traditional wagashi. Those were an origin of Korean red bean paste breads.

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 is made from a mixture of eggs and wheat flour, 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.