Jjinppang Recipe

History and Background of Jjinppang

Jjinppang is a traditional Korean steamed bun filled with sweet or savory ingredients. Its origins can be traced back to Chinese steamed buns called "baozi," which were introduced to Korea centuries ago. Over time, Koreans adapted the recipe to suit local tastes, often filling the soft, slightly sticky dough with sweetened red bean paste, pork, or vegetables. The name "jjinppang" literally translates to 'steamed bread' in Korean.

Ingredients

• All-purpose flour - 500g
• Sugar - 50g
• Salt - 5g
• Instant yeast - 10g
• Milk - 250ml
• Butter - 50g, melted
• Red bean paste - 300g

Preparation

Making the Dough

Begin by combining all-purpose flour, sugar, salt, and instant yeast in a large bowl. Gradually add milk while stirring constantly until a rough dough forms. Incorporate the melted butter into the mixture, then knead the dough on a floured surface for about 10 minutes until smooth and elastic.

First Rise of the Dough

Once kneaded, place the dough in a lightly oiled bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 hour or until it has doubled in size.

Preparing the Filling

While the dough is rising, divide the red bean paste into 20 equal portions, rolling each portion into a small ball. This step makes the process of filling the buns easier later on.

Shaping and Steaming the Jjinppang

Shaping the Buns

Once the dough has risen, punch it down to release the air. Divide it into 20 equal pieces. Flatten each piece into a disc and place a portion of red bean paste in the center. Carefully fold the edges of the dough around the filling to enclose it completely, pinching the seams to seal.

Second Rise

Place shaped buns on small parchment paper squares and cover them with a damp cloth. Allow them to rise for another 30-45 minutes until they become puffy.

Steaming the Buns

Using a steamer, bring water to a boil. Once boiling, reduce the heat to medium-high and place the buns in the steamer basket, ensuring they do not touch each other. Cover and steam for 12-15 minutes. Use a cooking timer to help keep track of the steaming time.

Serving Suggestions

Once steamed, allow the jjinppang to cool slightly before serving. They are best enjoyed warm, showcasing the soft, fluffy texture of the dough complemented by the sweet, velvety red bean paste filling. Jjinppang can be served as a snack, dessert, or even part of a meal alongside tea or coffee.

For a savory variation, consider using minced pork or sautéed vegetables as the filling. Enjoy your jjinppang while appreciating its rich cultural history and delightful taste.