Jjinppang

Korean steamed bun filled with red bean paste

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Jjinppang (찐빵) is a type of steamed bun in Korean cuisine that is typically filled with red bean paste. It is a popular snack in Korea, especially during the colder months, due to its warm and comforting nature.

History

Jjinppang has its origins in the introduction of Chinese cuisine to Korea. The concept of steamed buns, known as baozi in China, was adapted to suit Korean tastes. Over time, the Korean version evolved to include the sweet red bean paste filling, which is a common ingredient in many Korean desserts.

Preparation

A plate of jjinppang

The preparation of jjinppang involves making a dough from wheat flour, yeast, and water. The dough is allowed to rise before being divided into small portions. Each portion is then filled with sweetened red bean paste, which is made from adzuki beans. The filled buns are then placed in a steamer and cooked until they are soft and fluffy.

Varieties

While the traditional filling for jjinppang is red bean paste, there are several variations that include different fillings such as:

• Sweet potato
• Pumpkin
• Vegetable
• Meat

These variations cater to different tastes and dietary preferences, making jjinppang a versatile snack.

Cultural Significance

Jjinppang is more than just a snack; it is a part of Korean food culture. It is often enjoyed during the winter months and is a common street food. Vendors selling jjinppang can be found in markets and near schools, where the warm buns provide comfort against the cold weather.

Consumption

Jjinppang is typically eaten as a snack or a light meal. It is often served hot, straight from the steamer, and can be enjoyed on its own or with a cup of tea or coffee.

Related pages

• Baozi
• Mandu (food)
• Korean cuisine
• Red bean paste