Culinary Explorer
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Kkotppang (Flower-Shaped Steamed Buns)
Created by 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.
Breads
Korean
Weeknight
Budget Friendly
35 min
Active Time
12 min cook•1 hr 55 min total
Yield10 buns
Kkotppang lives or dies by the shaping. The dough is plain, just flour, water, yeast, a little sugar and oil, so there is nowhere for careless hands to hide. Press the groove too shallow and the flower stays closed. Twist too hard and the layers tear. I won't tell you this is difficult, but I will tell you to watch your hands.
Ingredients
all-purpose flour
Quantity
300g
plus more for dusting
sugar
Quantity
35g
instant yeast
Quantity
1 teaspoon
| Ingredient | Quantity |
|---|---|
| all-purpose flourplus more for dusting | 300g |
| sugar | 35g |
| instant yeast | 1 teaspoon |
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