SPC Samlip Launches 'Sanghwabyeong' Using the First Korean Cookbook

SPC Samlip announced on the 20th that it will launch a new product applying the ‘Sanghwabeop’ from the first Korean cookbook written in Hangul, ‘Eumsikdimibang’.

Sanghwa Bottle by SPC Samlip.
[Photo by SPC Samlip]

The three new Sanghwabyeong products reinterpret the Sanghwabeop (a traditional method of making steamed buns) introduced in Eumsikdimibang in a modern way by incorporating SPC Samlip’s expertise in making Ho-ppang. Eumsikdimibang, written in 1670, is the first Korean cookbook in Hangul, introducing recipes and fermented preserved foods actually made during the Joseon Dynasty.

Sanghwabyeong, meaning ‘a bun that looks like frost has fallen white,’ features a chewy texture and rich flavor by adding makgeolli fermentation starter and tangjong (a flour paste made by mixing flour and water and heating it).

The new products include three types: ‘Jin (眞) Tongdanpat Sanghwabyeong,’ filled with mild whole red bean paste; ‘Yeon(?) Tongdanpat Sanghwabyeong,’ with sweetened condensed milk and red bean paste in dough containing sweet potato powder; and ‘Kkulsokgyeongwa Sanghwabyeong,’ with a savory acorn powder dough filled with cranberries, figs, walnuts, and almonds for a sweet taste. These can be found online at Coupang, Market Kurly, and local specialty product stores in Yeongyang-gun.

An SPC Samlip representative said, “We introduced an original product by combining traditional Korean cooking methods that embody the history of our food culture with SPC Samlip’s bakery technology. We plan to actively launch regional win-win products in the future by utilizing local specialties or collaborating with traditional culture based on the Eumsikdimibang recipes.”