Jjinppang (Anheung Red Bean Steamed Bun)

Ingredients

Equipment Needed

• •Large steamer or bamboo steamer, at least 10 inches wide
• •Clean cotton cloth for wrapping the lid
• •Heavy saucepan for red beans
• •Potato masher or wooden spoon
• •Kitchen scale
• •Parchment squares

Instructions

1. 1

   Boil the beans

   Put the red beans in a pot with 3 cups water and bring to a boil. Boil 5 minutes, then drain and discard that first water. Red beans carry a dry bitterness in their first boil, and this small step makes the filling taste clean instead of muddy.

2. 2

   Cook the filling

   Return the drained beans to the pot with 3 cups fresh water. Simmer gently 45 to 60 minutes, adding a little water if the pot dries, until a bean crushes easily between two fingers. Drain off any loose liquid, then mash about half the beans, leaving the rest whole. Stir in 100g sugar, 1/4 teaspoon salt, and the honey or rice syrup if using. Cook over low heat 5 to 8 minutes, stirring, until the filling holds a soft mound on a spoon. Cool completely, then divide into 12 balls, about 35g each.

   Do not make the filling wet. A loose filling leaks into the dough and keeps the center heavy.
3. 3

   Mix the dough

   In a large bowl, whisk the flour, instant yeast, baking powder, 2 tablespoons sugar, and 3/4 teaspoon salt. Stir together the makgeolli, warm water, and oil, then pour into the flour. Mix until no dry flour remains. Makgeolli brings a faint rice-wine tang and tenderness; the measured yeast is there because many bottles today are pasteurized and will not raise dough reliably.

4. 4

   Knead until smooth

   Knead the dough 8 to 10 minutes by hand, or 5 minutes in a mixer on low, until it is smooth, soft, and only lightly tacky. Add flour only 1 teaspoon at a time if it truly sticks to your fingers. A dry dough makes a tight bun, and jjinppang should give gently under the hand.

5. 5

   First rise

   Cover the dough and let it rise in a warm place 60 to 90 minutes, until doubled. Notebook 42 says not to hurry this rise. The dough needs time for the makgeolli and yeast to make a crumb that tastes alive instead of plain white bread.

6. 6

   Fill the buns

   Turn the dough onto a lightly floured board and divide it into 12 pieces, about 52 to 55g each. Keep them covered while you work. Flatten one piece into a 9cm round, leaving the center a little thicker than the edge. Set one red bean ball in the center, pull the edges up around it, and pinch firmly closed. Place seam side down on a parchment square. Thin edges seal cleanly; a thin center tears.

7. 7

   Second rise

   Arrange the filled buns in a steamer with at least 3cm between them, or proof them on a tray if your steamer is small. Cover and let rise 30 to 40 minutes, until puffy and light but not doubled. Press one gently with a fingertip. The dent should fill back slowly.

8. 8

   Steam the buns

   Bring water to a strong boil in the steamer base. Wrap the lid in a clean cotton cloth so water does not drip onto the buns. Set the buns over the boiling water, cover, and steam 13 to 15 minutes over medium-high heat. Turn off the heat, crack the lid open 2 minutes, then uncover. That short rest keeps the tops from wrinkling too sharply.

9. 9

   Eat them hot

   Serve the jjinppang while hot, when the dough is soft and the red bean is still loose enough to press under your teeth. This is not a pastry to admire for an hour. It firms as it cools, so eat first and talk after.

Chef Tips

• •Use unpasteurized makgeolli if you can find it. If your bottle is pasteurized, the flavor still helps, but it will not raise the dough on its own, which is why the recipe includes measured yeast.
• •Chunky red bean filling is right for Anheung-style jjinppang. Mash half and leave half whole so the filling has body. A smooth paste belongs to a different bun.
• •The safe shortcut is canned sweet red bean paste. Use 420g, portion it into 12 balls, and chill until firm. The corner you cannot cut is the dough rise; underproofed buns turn dense.
• •Wrap the steamer lid with cloth. Water dripping from the lid leaves pocked, wet tops, and the buns deserve better than that.

Advance Preparation

• •The red bean filling can be made 3 days ahead and refrigerated. Portion it while cool, then cover tightly so it does not dry on the surface.
• •The filled, uncooked buns can be frozen after shaping, before the second rise. Freeze on a tray, then bag. Thaw in the refrigerator overnight, proof until puffy, and steam as written.
• •Cooked buns keep 2 days refrigerated or 1 month frozen. Reheat from chilled in a steamer for 6 to 8 minutes, or from frozen for 10 to 12 minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 105g)