Alternative names | Steamed bun |
---|---|
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Serving temperature | Hot |
Main ingredients | Wheat flour, red bean paste |
Ingredients generally used | Yeast from makgeolli, butter, salt, sugar |
Variations | Hoppang |
177 kcal (741 kJ) [1] | |
Similar dishes |
Liánróngbāo Begodya |
Korean name | |
Hangul | 찐빵 |
---|---|
Revised Romanization | jjinppang |
McCune–Reischauer | tchinppang |
IPA | [t͈ɕin.p͈aŋ] |
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 is a specialty product of Anheung Township in Hoengseong County, Gangwon Province. [5] In the township, there is Anheung Jjinppang Village with 17 steameries that make Anheung-jjinppang (안흥찐빵). [6] Since 1999, the township also hosts Anheung Jjinppang Festival in every October. [7]
Alternative names | Steamed bun |
---|---|
Place of origin | Korea |
Associated cuisine | Korean cuisine |
Serving temperature | Hot |
Main ingredients | Wheat flour, red bean paste |
Ingredients generally used | Yeast from makgeolli, butter, salt, sugar |
Variations | Hoppang |
177 kcal (741 kJ) [1] | |
Similar dishes |
Liánróngbāo Begodya |
Korean name | |
Hangul | 찐빵 |
---|---|
Revised Romanization | jjinppang |
McCune–Reischauer | tchinppang |
IPA | [t͈ɕin.p͈aŋ] |
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 is a specialty product of Anheung Township in Hoengseong County, Gangwon Province. [5] In the township, there is Anheung Jjinppang Village with 17 steameries that make Anheung-jjinppang (안흥찐빵). [6] Since 1999, the township also hosts Anheung Jjinppang Festival in every October. [7]