Jjinppang
 | |
| 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 (740 kJ) | |
| Similar dishes | Liánróngbāo Begodya |
| Korean name | |
| Hangul | 찐빵 |
| RR | jjinppang |
| MR | 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. 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. Warm jjinppang is softer than baked breads due to the higher moisture content, but it hardens as it cools. Thus, it is recommended to eat while the bun is still hot. Hardened jjinppang can be steamed again before being eaten.
Jjinppang is a specialty product of Anheung Township in Hoengseong County, Gangwon Province. In the township, there is Anheung Jjinppang Village with 17 steameries that make Anheung-jjinppang (안흥찐빵). Since 1999, the township also hosts Anheung Jjinppang Festival in every October.
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.
- Hoppang – a variety of jjinppang filled with sweeter and smoother red bean paste, passed through a sieve to remove bean skins.
Similar foods
Jjinppang is similar to sweet varieties of Chinese steamed buns, baozi, but in Korean cuisine Chinese-style baozi are more commonly associated with mandu (dumplings) because many types resemble wang-mandu (king dumplings, with wang meaning "king" in the sense of large size). Unlike Chinese baozi, which may contain either sweet or savory fillings, wang-mandu are typically prepared with savory mandu fillings. In Korean culinary classification, steamed buns with sweet fillings such as jjinppang and hoppang are not considered mandu and are instead categorized separately. A descendant of wang-mandu in Koryo-saram cuisine (the cuisine of Koreans of the former Soviet Union) is known as begodya.
See also
References
- 1 2 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.[permanent dead link]
- ↑ Vis, Karin-Marijke (14 June 2016). "6 Traditional Vegetarian Snacks in South Korea". Paste. Retrieved 29 April 2017.
- 1 2 "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. Archived from the original on 6 May 2017. 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
- 추억의 맛 – 안흥찐빵 (Television documentary) (in Korean). EBS. Archived from the original on 2017-02-28. Retrieved 2017-02-27.
 | This Korean cuisine–related article is a stub. You can help Wikipedia by adding missing information. |