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]
| 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 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 edit
- 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 descendant of the dish in Koryo-saram cuisine; cuisine of Koreans of the former Soviet Union[9]
See also edit
References edit
- ^ a b Rural Development Administration. "찐빵 만드는 법". Naver (in Korean). Retrieved 29 April 2017.
- ^ "jjinppang" 찐빵. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 29 April 2017.
- ^ Vis, Karin-Marijke (14 June 2016). "6 Traditional Vegetarian Snacks in South Korea". Paste. Retrieved 29 April 2017.
- ^ a b "jjinppang" 찐빵. Rural Development Administration (in Korean). Retrieved 29 April 2017.
- ^ Korea Tourism Organization (23 December 2015). "A Bite of Sweetness! Korean Desserts". Stripes Korea. Retrieved 27 February 2017.
- ^ "Anheung jjinppang maeul" 안흥 찐빵마을 [Anheung Jjinppang Village]. Doopedia (in Korean). Doosan Corporation. Retrieved 27 February 2017.
- ^ "Anheung jjinppang chukje" 안흥찐빵축제 [Anheung Jjinppang Festival]. Doopedia (in Korean). Doosan Corporation. Retrieved 27 February 2017.
- ^ Sicard, Jessica (12 November 2011). "The story behind Seogwipo's mandarin bakery gem". The Jeju Weekly. Retrieved 29 April 2017.
- ^ Mishan, Ligaya (16 February 2017). "At Cafe Lily, the Korean-Uzbek Menu Evokes a Past Exodus". The New York Times. Retrieved 2 January 2019.
External links edit
- 추억의 맛 – 안흥찐빵 (Television documentary) (in Korean). EBS.
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