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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 eaten.[4]

Jjinppang

Jjinppang of many colors in a steamer
Alternative names	Steamed bun
Place of origin	Korea
Associated national cuisine	Korean cuisine
Serving temperature	Hot
Main ingredients	Wheat flour, red bean paste
Ingredients generally used	Yeast from makgeolli, butter, salt, sugar
Variations	Hoppang
Food energy (per 1 serving)	177 kcal (741 kJ)[1]
Similar dishes	Liánróngbāo Begodya
Cookbook: Jjinppang   Media: Jjinppang

Korean name
Hangul	찐빵
Revised Romanization	jjinppang
McCune–Reischauer	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 where 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 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.

Gallery

• 
  Jjinppang filled with red bean paste

See also

• Begodya
• Bungeo-ppang
• Hotteok
• List of buns
• List of steamed foods
• List of stuffed dishes

References

External links

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