
Chef Jeong-sun
Jjinppang (Anheung Red Bean Steamed Bun)
Soft wheat buns from Gangwon's Anheung road stalls, risen with makgeolli for a faint tang and filled with chunky red bean, the comfort food you eat hot before the crumb firms.

Updated June 11, 2026
Korea's bread tradition is a steamer, not an oven: Anheung's jjinppang, sulppang risen on makgeolli's own wild yeast, oksusu-sulppang, the summer rice cake jeungpyeon, the Goryeo-era sanghwabyeong, Jeju's sangae-tteok, winter hoppang, and barley bori-ppang from the post-war wheat years. When times change, food must change too, and these breads are that rule made edible.
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Chef Jeong-sun
Soft wheat buns from Gangwon's Anheung road stalls, risen with makgeolli for a faint tang and filled with chunky red bean, the comfort food you eat hot before the crumb firms.

Chef Jeong-sun
A Jeju holiday bun made from barley flour and live makgeolli, risen slowly, wrapped around red bean paste, and steamed tender for the ancestral table and the family sharing after.

Chef Jeong-sun
A winter convenience-store bun made at home: soft white dough wrapped tight around smooth sweet red bean paste, steamed until pillowy, then eaten too hot because waiting is not its nature.

Chef Jeong-sun
Soft wheat buns twisted into little flowers, plain enough to let a peppery stir-fry speak, but measured carefully so each one opens cleanly in the steamer.

Chef Jeong-sun
A pale wheat bun risen with makgeolli, filled with red bean, and steamed until the skin springs back, a Goryeo table memory made steady for a modern home kitchen.

Chef Jeong-sun
A porous, gently sour rice cake fermented with makgeolli and steamed until tender, the summer tteok made ahead for special tables because it keeps better than most rice cakes.

Chef Jeong-sun
A plain Korean market bread of barley flour and makgeolli, steamed into small dense rounds with a measured lift from yeast, gentle sweetness, and the earthiness older cooks knew too well.

Chef Jeong-sun
A market-style Korean steamed bread where makgeolli and a measured pinch of yeast lift cornmeal batter into a tender yellow loaf, coarse enough to taste the grain and sweet enough for a cheap afternoon.

Chef Jeong-sun
Raw makgeolli does the patient lifting in this market-style steamed wheat bread, giving a soft, faintly tangy crumb that asks more for warmth and time than skill.
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