Photograph of the finished Jjinppang

Korea · Bánh bao men rượu Jjinppang

Jjinppang

1 hr 30 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 520 g
  • Photograph of Makgeolli rice wine Makgeolli rice wine 280 ml
  • Photograph of Dry yeast Dry yeast 8 g
  • Photograph of Red bean Red bean 360 g
  • Photograph of Sugar Sugar 160 g
  • Photograph of Salt Salt 8 g

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.

Start cooking