Bungeoppang: Street Food Staple Faces Winter Squeeze, Convenience Options Surge
As winter chills settle in, a beloved seasonal treat is facing a bittersweet reality: Bungeoppang, the popular fish-shaped pastry filled with sweet red bean paste, is becoming harder to find from its traditional sellers – street vendors.
Rising costs of ingredients, especially red beans and flour, are hitting street vendors hard, forcing some to raise prices and others to close shop altogether.
“As the cold weather begins in earnest, sales of winter food and winter-related products are on the rise,” a GS25 representative noted. “But we’ve noticed a shift in how customers are accessing these treats.”
This has opened a delicious new door for convenience stores and ready-to-eat snack options. Recognizing the continued demand, companies like CJ CheilJedang have jumped into the market. Their new offering, the "Cheil Jedang Curly Purple Sweet Potato Bungeoppang," promises a convenient, bite-sized snack with a homemade flavor.
This unique bungeoppang, which features a crispy exterior and a chewy interior, is exclusively available at Market Curly. "The market price of bungeoppang at street stalls was around $1.60 for three pieces until last year," shared a Seoul resident, "but this year the price has increased to $0.80 to $1.20 per piece."
To celebrate the launch, CJ CheilJedang is offering a 50% discount on the sweet potato bungeoppang, adding another layer of appeal for budget-conscious consumers.
**
**Convenience stores are also benefiting from the trend.
GS25, for example, reported an 81.3% surge in winter snack sales from November 10th to 22nd. Their in-house “Tasty Bungeoppang” replicates the street vendor experience at a slightly more affordable price, or $2.00 for three pieces under their 2 plus 1 promotion.
But there’s hope for traditional bungeoppang lovers.
Carrot, a Korean daily life platform, has launched a "Bungeoppang Map" service that connects consumers with street vendors. This interactive map empowers local residents to share location information about bungeoppang stalls, aiding in the hunt for this beloved wintertime treat.
![Bungeobbang.[사진제공=연합뉴스]](https://i0.wp.com/pimg.mk.co.kr/news/cms/202411/30/news-p.v1.20241129.0b47988224d34f1cb4f20b196eee3c61_P1.jpg?w=900&ssl=1)
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Bungeobbang.[사진제공=연합뉴스]
While the cost of living pressures may push some bungeoppang vendors out of business, the beloved snack is enduring in new and intriguing ways.
Will this ultimately be a win for convenience and innovation, or will something be lost in the traditional charm of streetside bungeoppang? Only time, and consumer preference, will tell.
![A production cut of the new product 'Jeilmajikae Curly Purple Sweet Potato Bungeobbang'.[사진제공=CJ제일제당]](https://i0.wp.com/pimg.mk.co.kr/news/cms/202411/30/news-p.v1.20241129.b3dfb1cce18f4ee29725f70129fafac5_P1.jpg?w=900&ssl=1)
news/cms/202411/30/news-p.v1.20241129.b3dfb1cce18f4ee29725f70129fafac5_R.jpg" data-width="900" data-height="592"/>
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A production cut of the new product ‘Jeilmajikae Curly Purple Sweet Potato Bungeobbang’.[사진제공=CJ제일제당]
![A customer is buying winter foods such as roasted sweet potatoes at GS25.[사진제공=GS리테일]](https://i0.wp.com/pimg.mk.co.kr/news/cms/202411/30/news-p.v1.20241129.2f0778997b4d40fda5605023a85951a7_P1.jpg?w=900&ssl=1)
news/cms/202411/30/news-p.v1.20241129.2f0778997b4d40fda5605023a85951a7_R.jpg" data-width="1440" data-height="1080"/>
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A customer is buying winter foods such as roasted sweet potatoes at GS25.[사진제공=GS리테일]
2024-11-30 03:51:00
#Bungeobbang #winter #snack #disappeared #instantly #looked #expected #Maeil #Business #Newspaper
## From Street Stalls to Supermarket Shelves: Is Bungeoppang’s Future Conveniently Packaged?
**World-Today-News Senior Editor: **
Welcome back to World-Today-News! Today we’re talking about a beloved Korean treat facing a frosty predicament.Joining us is Professor Kim Dae-hyun, a leading expert on Korean food culture and history from Seoul National University. Professor kim, thank you for being with us.
**Professor Kim:**
It’s my pleasure to be here.
**World-today-News Senior editor:**
Professor Kim, as winter sets in, many Koreans eagerly anticipate the return of Bungeoppang, that comforting fish-shaped pastry filled with sweet red bean paste. But we’re hearing that traditional street vendors are struggling. what’s happening?
**Professor Kim:**
You’re right, Bungeoppang is a quintessential winter snack, evoking childhood memories and cozy evenings for many. Unfortunately, this year street vendors are facing a double whammy.
**World-Today-News Senior Editor:**
A double whammy – you mean like a combination of issues?
**Professor Kim:**
Precisely. First, there’s the soaring cost of ingredients, especially red beans and flour. This has forced many vendors to raise prices, pushing them beyond the affordability range for some customers.
**World-Today-News senior Editor:**
And the second problem?
**Professor Kim:**
The second issue is the changing consumer landscape. People are busier than ever, and convenience is king. while street food vendors are deeply ingrained in Korean culture, convenience stores are offering increasingly attractive ready-to-eat alternatives.
**World-Today-News Senior Editor:**
We’ve seen reports of companies like CJ CheilJedang stepping into the Bungeoppang market with pre-packaged versions. What are your thoughts on this trend?
**Professor Kim:**
It’s a fascinating growth. On one hand, it ensures that Bungeoppang remains accessible, even for those with packed schedules. However, there’s a certain charm and authenticity associated with biting into a freshly made Bungeoppang from a street vendor’s simple warm cart.
**World-Today-News Senior Editor:**
Do you think this shift towards convenience options spells the end for traditional bungeoppang vendors?
**Professor Kim:**
Not necessarily. There will always be a yearning for the traditional experiance. Though, street vendors will need to adapt. Perhaps they could explore partnerships with delivery platforms or introduce unique, specialty flavors to differentiate themselves from the mass-produced options.
**World-Today-News senior Editor:**
Professor Kim, these are thought-provoking points. It truly seems Bungeoppang, like many cultural traditions, is navigating a path through the pressures of modernity.Thank you so much for sharing your insights.
**Professor Kim:**
The pleasure was all mine. I hope Bungeoppang continues to warm hearts and bellies for generations to come.
