Jjinppang

What to get ready

• Flour 1.1 lb
• Makgeolli rice wine 1 ⅛ cups
• Dry yeast 0.3 oz
• Red bean 12.7 oz
• Sugar 5.6 oz
• Salt 0.3 oz

Method

1. 1 Knead the flour with makgeolli rice wine, yeast, sugar, and salt until a soft dough is formed.
2. 2 Let the dough rise for 2 hours until it doubles in size and develops its characteristic yeast aroma.
3. 3 Simmer red beans with sugar until they form a paste, then roll them into balls and let them cool.
4. 4 Divide the dough, wrap the filling in it, then seal the knot tightly and place the knot underneath.
5. 5 Let it rest for another 20 minutes, then steam over medium heat for 18 minutes; the dough will be chewier and more fragrant than regular steamed buns.

With an appliance

• Pressure cooker 1 hr 36 min

  Replace step 5: steam jjinppang at low pressure for 9 minutes, then release the pressure naturally for 5 minutes; steps 1–4 remain the same.