Hoppang is a popular Korean street food, particularly enjoyed during the cold winter months. It is a type of steamed bun filled with various ingredients. The most common filling is red bean paste, but other varieties include vegetables, meat, pumpkin, sweet potato, and even pizza toppings. The bun's outer layer is made from wheat flour mixed with yeast, giving it a soft and fluffy texture once steamed.

The history of Hoppang can be traced back to China, where similar steamed buns known as "baozi" have been consumed for centuries. The concept of filled steamed buns made its way to Korea during cultural exchanges and adapted to suit local tastes. The name "Hoppang" itself comes from "ho" (蒸), meaning steam, and “ppang” (빵), meaning bread in Korean.

Hoppang gained commercial popularity in South Korea in the 1970s when a food company named Samlip General Food introduced a pre-packaged version that could be easily steamed at home, making it an accessible snack for everyday people. This commercial availability played a significant role in popularizing Hoppang as a staple winter treat.

Hoppang is often sold by street vendors, convenience stores, and supermarkets across South Korea, particularly when the weather begins to cool. Vendors usually steam the buns on-site in large steamers, releasing a noticeable aroma that attracts customers.

Nutritionally, Hoppang provides a quick source of carbohydrates and protein, primarily from the wheat flour and chosen filling. However, the exact nutritional value varies depending on the type of filling used. The dish is typically eaten warm and is valued for its ability to provide comfort and warmth during colder weather.