A new winter wheat (Triticum aestivum L.) cultivar ‘Baekkang’ was developed by the National Institute of Crop Science (NICS) and Rular Development Administration (RDA) in 2015. Its heading date was April 23, and its maturity date was June 3, similar to that of ‘Keumkang’. ‘Baekkang’ had a shorter culm length (75 cm), longer spike length (8.0 cm), more spikes per m² (703), and more 1,000-grain weight (47.5 g) than those of ‘Keumkang’, which were 76 cm, 7.6 cm, 631, 46.4 g, respectively. ‘Baekkang’ was not a winter hardy crop and is susceptible to powdery mildew. However, it has moderate resistance to fusarium head blight. The average grain yield in the advanced yield trial was 5.5 MT/ha, 20% more than ‘Keumkang’. In the regional yield trial, this average yield was 5.1 MT/ha upland and 5.2 MT/ha in the paddy field, which were 10% and 18% more than that of ‘Keumkang’, respectively. Baekkang’s flour yield (71.2%) and flour lightness (92.40) showed similarities to those of ‘Jokyung’. ‘Baekkang’ also showed a higher protein content (12.4%), gluten content (10.1%), and SDS-sedimentation volume (60.0 ml). These results showed that the ‘Baekkang’ flour’s dough strength was greater than that of ‘Jokyung’. Baekkang’s high molecular weight gluten subunits composition was Glu-D1 (5+10), granule-bound starch synthase composition was Wx-A1 (a), Wx-B1 (a), and Wx-D1 (a), and puroindoline composition was Pina-D1(a) and Pinb-D1(b) (Registration No. 6966).