Jjinppang
Korean stuffed steamed bun
From Wikipedia, the free encyclopedia
Jjinppang (찐빵; lit. '"steamed bread"') is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk.[2][3] Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli (rice wine), but younger varieties such as hoppang are often made without fermentation.[1] Warm jjinppang is softer than baked breads due to the higher moisture content, but it hardens as it cools.[4] Thus it is recommended to eat while the bun is still hot. Hardened jjinppang can be steamed again before being eaten.[4]
| |
| Alternative names | Steamed bun |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Serving temperature | Hot |
| Main ingredients | Wheat flour, red bean paste |
| Ingredients generally used | Yeast from makgeolli, butter, salt, sugar |
| Variations | Hoppang |
| 177 kcal (740 kJ)[1] | |
| Similar dishes | Liánróngbāo Begodya |
| Korean name | |
| Hangul | 찐빵 |
| RR | jjinppang |
| MR | tchinppang |
| IPA | [t͈ɕin.p͈aŋ] |
Jjinppang is a specialty product of Anheung Township in Hoengseong County, Gangwon Province.[5] In the township, there is Anheung Jjinppang Village with 17 steameries that make Anheung-jjinppang (안흥찐빵).[6] Since 1999, the township also hosts Anheung Jjinppang Festival in every October.[7]
Varieties
- Anheung-jjinppang – a variety of jjinppang made in the traditional way, using sourdough fermented with the yeast from makgeolli; a specialty of Anheung.
- Gamgyul-jjinppang – mandarin orange jjinppang, made and sold in Jeju Island. The orange-colored dough is made with mandarin orange.[8]
- Hoppang – a variety of jjinppang filled with sweeter and smoother red bean paste, passed through a sieve to remove bean skins.
- Begodya – a descendant of the dish in Koryo-saram cuisine; cuisine of Koreans of the former Soviet Union[9]
