These small red-bean bread rolls, which have bean-paste in the dough, are named after the original bakery in Huangnam, Gyeongju.
Production of Huangnam bread first began in 1939. The original baker was a man called Chae Young-hua, and he handed down his skill to his son Chae Sang-yean. The secret of Huangnam bread lies in the concentration of its dough. When this dough is made, they use hand-held scales for weighing out quantities of water and wheat flour in order to get the exact ratio.
The dough is then kneaded and the bean paste is folded into it. Finally, embossed decorations (traditional Korean motifs) are printed onto the rolls to give them an attractive appearance.
No artificial sweeteners or preservatives are used, so this gives the bread an old-fashioned flavor. More than 10,000 loaves of Huang-nam bread are baked every day and they sell for just 500 won each. Because of the excellent taste and low price, there are always long lines of people waiting to buy.