Jjinppang (Anheung Red Bean Steamed Bun)

Jjinppang belongs to cold roads and small shops with metal trays, the kind of food you buy because your hands are stiff and dinner is still far away. Anheung, in Gangwon, made its name on that comfort: wheat dough around red bean, cooked hot and handed over quickly. It isn't grand food. That is why it matters.

The bun lives or dies by patience. The red bean filling must be cooked until it holds together, not so wet that it sinks into the dough. The dough must rise long enough to taste faintly of makgeolli (Korean rice wine), but it must not overproof and collapse in the steamer. I won't tell you this is difficult. I will tell you it asks you to watch.

Old shops could trust their makgeolli and their room temperature because they made the same dough every day. At home, we measure the yeast, the salt, and the bean filling so the bun can be made twice the same way. 손맛 is real; I measure it anyway. Eat these hot, before the crumb tightens, and freeze the rest while they are still fresh.