📝 About This Recipe
Jjinppang is the quintessential Korean winter street food, cherished for its pillowy, snow-white exterior and a heart of sweet, velvety red bean paste. Unlike its baked counterparts, these buns are steamed to achieve a unique, slightly chewy texture that melts in your mouth. Whether enjoyed as a nostalgic snack from a street vendor or a cozy homemade treat, these buns offer a perfect balance of subtle dough sweetness and earthy bean richness.
🥗 Ingredients
For the Yeast Starter
- 1 cup Warm Water (between 105°F and 110°F)
- 2 teaspoons Active Dry Yeast
- 1 tablespoon Granulated Sugar (to feed the yeast)
For the Dough
- 3 cups All-Purpose Flour (plus extra for dusting)
- 3 tablespoons Granulated Sugar
- 1 teaspoon Baking Powder (ensures a fluffy rise)
- 1/2 teaspoon Sea Salt (fine grain)
- 1 tablespoon Vegetable Oil (neutral oil like canola or grapeseed)
The Sweet Red Bean Filling
- 1.5 cups Sweetened Red Bean Paste (Anko) (smooth or chunky/crushed style)
- 1/4 cup Roasted Walnuts (finely chopped, optional for texture)
- 1/4 teaspoon Cinnamon (optional flavor enhancer)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl, whisk together the flour, remaining 3 tablespoons of sugar, baking powder, and salt.
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3
Create a well in the center of the dry ingredients. Pour in the yeast mixture and the vegetable oil. Use a wooden spoon or spatula to mix until a shaggy dough forms.
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4
Turn the dough onto a lightly floured surface. Knead by hand for about 8-10 minutes until the dough is smooth, elastic, and no longer sticks to your hands. If using a stand mixer, use the dough hook on medium-low speed for 5-6 minutes.
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5
Lightly grease a clean bowl with oil. Place the dough inside, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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6
While the dough rises, prepare the filling. If your red bean paste is very soft, cook it in a small saucepan over low heat for 5 minutes to thicken. Stir in the chopped walnuts and cinnamon if using. Let it cool completely.
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7
Divide the cooled red bean paste into 10-12 equal portions (about 2 tablespoons each). Roll them into small balls and set aside on a plate.
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8
Once the dough has doubled, punch it down to release the air. Transfer to a work surface and divide into 10-12 equal pieces (roughly 50-60g each).
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9
Flatten one piece of dough into a 4-inch circle, making the edges slightly thinner than the center. Place a red bean ball in the middle.
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10
Gather the edges of the dough over the filling and pinch firmly to seal. Roll the bun gently between your palms to smooth out the shape. Place the bun seam-side down on a small square of parchment paper.
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11
Repeat with the remaining dough and filling. Cover the buns with a light towel and let them rest for a second rise of 20-30 minutes.
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12
Prepare your steamer. Bring water to a boil over medium-high heat. Arrange the buns in the steamer basket, leaving at least 2 inches of space between them as they will expand.
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13
Steam the buns over medium heat for 12-15 minutes. Crucially, do not open the lid during steaming!
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14
Turn off the heat but leave the lid on for an additional 5 minutes. This prevents the buns from collapsing due to a sudden temperature change.
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15
Remove the buns from the steamer and enjoy while warm and fluffy.
💡 Chef's Tips
For the whitest buns, use 'bleached' all-purpose flour or specialized 'pau' flour if available. Ensure your yeast is fresh; if the starter doesn't foam within 10 minutes, start over with new yeast. When flattening the dough, keep the center thick to prevent the red bean paste from bleeding through the top. To prevent water droplets from falling on the buns, wrap the steamer lid with a clean kitchen towel. Leftover buns can be frozen; simply re-steam for 5-8 minutes to restore their original texture.
🍽️ Serving Suggestions
Serve warm with a cup of roasted barley tea (bori-cha) for a traditional Korean pairing. Pair with a hot glass of sweetened soy milk for a classic breakfast or snack combination. Enjoy as a 'Bunsik' platter alongside spicy Tteokbokki to balance the heat with sweetness. Drizzle with a tiny bit of condensed milk if you prefer an extra-sweet dessert experience. Serve as a grab-and-go snack wrapped in a small paper napkin, just like the street vendors in Seoul.