Jjinppang

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
Jjinppang of many colors in a steamer
Alternative namesSteamed bun
Place of originKorea
Associated cuisineKorean cuisine
Serving temperatureHot
Main ingredientsWheat flour, red bean paste
Ingredients generally usedYeast from makgeolli, butter, salt, sugar
VariationsHoppang
Food energy
(per 1 serving)
177 kcal (741 kJ)[1]
Similar dishesLiánróngbāo
Begodya
Korean name
Hangul
찐빵
Revised Romanizationjjinppang
McCune–Reischauertchinppang
IPA[t͈ɕin.p͈aŋ]

Jjinppang is a specialty product of Anheung Township in Hoengseong County, Gangwon Province.[5] In the township, there is Anheung Jjinppang Village where 17 steameries that make Anheung-jjinppang (안흥찐빵).[6] Since 1999, the township also hosts Anheung Jjinppang Festival in every October.[7]

Varieties
  • Anheung-jjinppang – a variety of jjinppang made in traditional way, using sourdough fermented with the yeast from makgeolli; a specialty of Anheung.
  • Gamgyul-jjinppang – mandarin orange jjinppang, made and sold in Jeju Island. The orange-colored dough is made with mandarin orange.[8]
  • Hoppang – a variety of jjinppang filled with sweeter and smoother red bean paste, passed through a sieve to remove bean skins.
  • Begodya – a descendent of the dish in Koryo-saram cuisine; cuisine of Koreans of the former Soviet Union[9]
  • Jjinppang filled with red bean paste
    Jjinppang filled with red bean paste

See also

References
  1. Rural Development Administration. "찐빵 만드는 법". Naver (in Korean). Retrieved 29 April 2017.
  2. "jjinppang" 찐빵. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 29 April 2017.
  3. Vis, Karin-Marijke (14 June 2016). "6 Traditional Vegetarian Snacks in South Korea". Paste. Retrieved 29 April 2017.
  4. "jjinppang" 찐빵. Rural Development Administration (in Korean). Retrieved 29 April 2017.
  5. Korea Tourism Organization (23 December 2015). "A Bite of Sweetness! Korean Desserts". Stripes Korea. Retrieved 27 February 2017.
  6. "Anheung jjinppang maeul" 안흥 찐빵마을 [Anheung Jjinppang Village]. Doopedia (in Korean). Doosan Corporation. Retrieved 27 February 2017.
  7. "Anheung jjinppang chukje" 안흥찐빵축제 [Anheung Jjinppang Festival]. Doopedia (in Korean). Doosan Corporation. Retrieved 27 February 2017.
  8. Sicard, Jessica (12 November 2011). "The story behind Seogwipo's mandarin bakery gem". The Jeju Weekly. Retrieved 29 April 2017.
  9. Mishan, Ligaya (16 February 2017). "At Cafe Lily, the Korean-Uzbek Menu Evokes a Past Exodus". The New York Times. Retrieved 2 January 2019.


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