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Korean-style serving of Red-bean bread

단팥빵 · Red-bean bread

Red-bean bread

단팥빵

What exactly is it?

Soft baked bread surrounds sweet red-bean paste. The filling may retain whole beans or be smooth, and the bread-to-filling ratio varies. Sesame, walnuts or a layer of butter can create additional versions.

Main ingredients

Wheat bread dough and sweet red-bean paste; optional egg, milk, butter or sesame

Ordering and serving

An-butter versions add a distinct layer of butter. Choose a plain bean-filled bun if you want to avoid extra cream or butter.

Origins and changes

Japanese anpan combined Western-style bread with bean paste; Kimuraya documents its 1874 product. Korean danpatppang belongs to the same filled-bread family, with recipes varying by bakery.

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Red-bean bread

단팥빵

Main ingredients
Wheat bread dough and sweet red-bean paste; optional egg, milk, butter or sesame
Flavor and character
Soft baked bread surrounds sweet red-bean paste. The filling may retain whole beans or be smooth, and the bread-to-filling ratio varies. Sesame, walnuts or a layer of butter can create additional versions.
How to eat it
An-butter versions add a distinct layer of butter. Choose a plain bean-filled bun if you want to avoid extra cream or butter.
Read about this dish →

Fish-shaped red-bean bun

붕어빵

Main ingredients
Flour batter and sweet red-bean filling; other versions use custard, chocolate or cheese
Flavor and character
Batter and sweet red-bean paste bake in a fish-shaped mold. The thin tail turns crisp while the body holds the filling. Despite the shape, the standard bun contains no fish; custard is another common filling.
How to eat it
Specify how many red-bean and custard buns you want. The filling in the body stays hotter than the thin tail.
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