Korean breads

Hoppang () is a warm snack that is sold throughout South Korea. It is a convenience food version of jjinppang (steamed bread) and is typically filled with smooth, sweetened red bean paste.

Soboro-ppang (), or gombo-ppang (; standard language), often translated as '''soboro bread, soboro pastry, or soboro bun, and also known as Korean streusel bread', is a sweet bun with a streusel-like upper crust popular in Korea. The bun is made of flour, sugar, eggs, and dough and baked with a crisp, bumpy surface on top. The word "soboro" is a Japanese word which refers to the streusel topping of the bun, which is often made with peanut butter as a key ingredient. Soboro'' refers to fried and minced meat or fish in Japanese, which resembles the streusel on top of the bread.

Jjinppang () is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli (rice wine), but younger varieties such as hoppang are often made without fermentation. Warm jjinppang is softer than baked breads due to the higher moisture content, but it hardens as it cools. Thus it is recommended to eat while the bun is still hot. Hardened jjinppang can be steamed again before being eaten.