You may be familiar with Korea’s ever so popular carp-shaped, red bean filled bread bungeo-ppang (붕어빵), but have you heard of chrysanthemum bread? Chrysanthemum bread or gukhwa-ppang (국화빵) is actually quite similar to bungeo-ppang. They are made with a pancake-like batter, traditionally filled with a sweet red bean paste and cooked in an iron flower shaped mold. It’s actually this chrysanthemum-shaped mold that gives this traditional Korean snack its name and adorable shape.
These snacks are a little crispy on the outside, soft on the inside and often enjoyed in the fall or winter. Unfortunately, they aren’t as easy to come across as bungeo-ppang, which is why our go-to place is Yeonhui-dong Gukhwa-ppang (연희동 국화빵). It’s a tiny shop that’s open year-round. It’s a bit out of the way from any nearby subway station if I’m being completely honest, but totally worth the trek.
While you can always get the original red bean flavor here, they also make special seasonal chrysanthemum bread that are definitely worth a try. During the summer they had a custard cream corn flavor that I was absolutely obsessed with. And now with fall upon us, they have both matcha and chocolate flavors. They’re constantly changing things up , so definitely check out their Instagram for current and upcoming flavors.
- Yeonhuimat-ro 17-21
- 서울 서대문구 연희맛로 17-21 1층
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