Themes & Stories

Gyeongju’s bread has a deep history. Hwangnambbang, which incorporates comb-pattern designs to capture the spirit of Silla, and Danseokga Chalbori (Sticky Barley) Bread made from barley grown in Gyeongju are breads that Gyeongju residents have enjoyed and cherished for many years. Woljeong Bakeshop’s bread, loved for its rustic taste baked fresh every morning, is good bread that favors Korean wheat, natural fermentation, and Korean agricultural products. Bread Monster, which draws opening-time queues thanks to its fully fermented baguettes and tomato stew reflecting the pride of Gyeongju bakers, is also a reliable bread pilgrimage spot that will continue Gyeongju's bread history.

Hwangnambbang and Chalbori Bread for the Generation MZ, Woljeong Bakeshop and Bread Monster for the Older Generation

Hwangnambbang and Danseokga Chalbori Bread, loved by people of all ages and genders, are special snacks for tourists visiting Gyeongju and the best souvenirs that remind them of loved ones. Gyeongju bread, loved by everyone regardless of age or gender, makes a good gift for anyone and is perfect as a snack during travel.

Gyeongju bread found in every corner of downtown Gyeongju has diverse names and distinctive flavors. From Cheomseongdae Bread shaped like Cheomseongdae Observatory, Wolji Bread shaped like a full moon, fragrant Lee Sang-bok Cinnamon Bread, Juryeonggu Bread shaped like Silla-era dice, to Jusangjeolli Bread created with motifs from the Yangnam columnar joints! Various Gyeongju breads developed with cultural heritage or bakers’ names also offer the pleasure of choosing according to taste.

The protagonists of Gyeongju’s bread pilgrimage are also hidden in Hwangnidan Street and throughout Gyeongju. Bread and cakes made according to each baker’s personality at Woljeong Bakeshop, Bread Monster, TAK Bakery, Nokeum Bakery, Lee Jae-won’s Workshop on Confectionery, and others are gaining hot popularity not only among Gyeongju residents but also among tourists visiting Gyeongju.

The “slow bread” of Bread Monster or Woljeong Bakeshop, particularly favored by senior travelers, consists of plain breads such as ciabatta, sourdough, campagne, and bagels baked after aging with natural fermentation. These are healthy breads that preserve the savory aroma of bread, made with whole wheat or rye without adding butter or oils.

The Sweet and Savory Aroma and Softness of Red Bean Paste – Hwangnambbang

Where is the oldest bakery in Korea? The answer is Hwangnambbang in Gyeongju, which makes Korean-style red bean bread. Born in 1939, it has continued Gyeongju’s bread history until now. The red bean filling packed tightly inside a skin so thin you can almost see through it is Hwangnambbang’s unique and appetizing visual.

Hwangnambbang, which has used 100% domestic red beans, is a traditional food designated by Gyeongju that consistently promotes the excellent nutrients and good taste of Korean red beans. Freshly baked Hwangnambbang can be purchased individually, making it a favorite among Generation MZ. You can also enjoy a simple brunch with a glass of cold milk and Hwangnambbang.
Crispy Hwangnambbang just taken from the oven should be eaten while viewing the beautiful ridgeline of Daereungwon Ancient Tombs. This is because it’s the best moment to savor a dessert as precious and sweet as Gyeongju's ancient artifacts.

The Sweet and Savory Taste and Chewiness of Sticky Barley – Danseokga Chalbori Bread

In Danseokga Chalbori Bread’s store, the pride of being “the house that first invented sticky barley bread” is written in large letters. In 2003, inspired by the sticky barley produced in the village below Danseoksan Mountain in Geoncheon-eup, Gyeongju, Danseokga Chalbori Bread was made using sticky barley as its main ingredient and named after the cultivation area.

Danseokga still uses only Geoncheon sticky barley because they love its soft and chewy taste. They have maintained a healthy taste by using free-range fertile eggs and domestic red beans and upgrading products every year.

Chalbori Bread, which stands out for its chewy texture and savory flavor without wheat flour, is unrivaled among barley breads. Its taste pairs well with bitter iced coffee, so it has long been loved as a dessert by Generation MZ.

Slow Bread Baked Slowly with Natural Fermentation – Woljeong Bakeshop

Woljeong Bakeshop, housed in a 120-year-old home, was named to reflect the romantic symbolism of the moon (“wol”) and a centuries-old well (“Jeong”) in the backyard. Looking at the hard-style breads piled high in the storefront showcase, one cannot resist the temptation to sit by the yard well and taste them one by one.

The Salt Potato Bread, made by gently steaming locally grown Sumi potatoes and blending them into the dough before baking, offers a harmonious blend of savory potato and rich butter flavors. The owner-baker with 20 years of experience says that the secret to the taste is the effort to use good wheat, naturally cultivated by farmers in the surrounding areas.

They take great pride in being a bakery loved by everyone, making bread that suits not only children’s but also adults’ tastes and is easily digestible. The visually stunning dessert lineup is just as impressive. For cake lovers, the mille-feuille and fig cake are nothing short of irresistible.

Rustic Bread with Soft Interior and Deep Flavor – Bread Monster

Bread Monster is also a bakery cafe not to be missed in Gyeongju’s bread pilgrimage. At Bread Monster, which bakes all kinds of bread with natural fermentation, the owner-baker devotes himself solely to baking bread every morning while his wife thoroughly simmers tomato stew.

The fantastic flavor of the baguettes, as impressive as the harmony of the baker couple who devote their passion to baking bread in a kitchen larger than the store, is moving. On the second floor overlooking the peaceful atmosphere of Bonghwangdae, fig campagne, olive ciabatta, and Korean chestnut baguette eaten with iced coffee are sufficient as a full meal, not just a snack.

You find yourself eating as if spellbound by its subtle, nutty flavor, until a gentle sense of fullness quietly sets in. While the crust of the campagne and baguette is rustic and firm, the inside is soft and hearty, delivering a wholesome depth of flavor with every bite.

Travel Information

[Hwangnambbang]
Address: 783 Taejong-ro, Gyeongju-si, Gyeongsangbuk-do
Contact: +82-54-749-7000
Hours: 08:00–22:00

[Danseokga Chalbori Bread Gyeongju Main Branch]
Address: 237 Geumseong-ro, Gyeongju-si, Gyeongsangbuk-do
Contact: +82-507-1386-7520
Hours: 08:00–21:30

[Bread Monster]
Address: 85 Wonhyo-ro, Gyeongju-si, Gyeongsangbuk-do
Contact: +82-54-777-1710
Hours: 10:00–18:00, closed on Sundays

[Woljeong Bakeshop]
Address: 47-6 Bonghwang-ro, Gyeongju-si, Gyeongsangbuk-do
Contact: +82-504-746-0007
Hours: 11:00–19:00, closing schedules are announced on Instagram

Written and Photographed by Travel Writer Min Hye-kyung
※ The above information is based on details as of October 2025 and may be subject to change. Please check before traveling.
※ The text, photos, videos, and other information used in this article are copyrighted by Gyeongju Hwabaek Convention Bureau, so unauthorized use of the article is prohibited.