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Jjinppang
Korean stuffed steamed bun From Wikipedia, the free encyclopedia
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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 being 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]
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Varieties
- Anheung-jjinppang – a variety of jjinppang made in the 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 descendant of the dish in Koryo-saram cuisine; cuisine of Koreans of the former Soviet Union[9]
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External links
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