''Jjinppang'' () is a steamed bun, typically filled with

red bean paste Red bean paste () or red bean jam, also called adzuki bean paste or ''anko'' (a Japanese word), is a paste made of red beans (also called "adzuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or ...

with bits of broken beans and bean husk. Traditional ''jjinppang'' is made of

sourdough Sourdough is a type of bread that uses the fermentation by naturally occurring yeast and lactobacillus bacteria to raise the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its dis ...

fermented using the

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are est ...

in ''

makgeolli ''Makgeolli'' (), sometimes anglicized to makkoli (, ), is a Korean alcoholic drinks, Korean alcoholic drink. It is a milky, off-white, and lightly sparkling rice wine that has a slight viscosity, and tastes slightly sweet, tangy, bitter, and astr ...

'' (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 Water content or moisture content is the quantity of water contained in a material, such as soil (called ''soil moisture''), rock, ceramics, crops, or wood. Water content is used in a wide range of scientific and technical areas, and is expressed ...

, 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 Hoengseong County () is a county located in southwestern Gangwon Province, South Korea, bordering Pyeongchang County to the east, Yangpyeong County, Gyeonggi Province to the west, Hongcheon County to the north, and the city of Wonju and Yeongwol ...

, Gangwon Province. In the township, there is ''Anheung Jjinppang Village'' with 17 steameries that make ''Anheung-jjinppang'' (). 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

fermented with the

from

; a specialty of Anheung. * ''Gamgyul-jjinppang'' – mandarin orange ''jjinppang'', made and sold in

Jeju Island Jeju Island (Jeju language, Jeju/) is South Korea's largest island, covering an area of , which is 1.83% of the total area of the country. Alongside outlying islands, it is part of Jeju Province and makes up the majority of the province. The i ...

. The orange-colored dough is made with

mandarin orange A mandarin orange (''Citrus reticulata''), often simply called mandarin, is a small, rounded citrus tree fruit. Treated as a distinct species of orange, it is usually eaten plain or in fruit salads. The mandarin is small and oblate, unlike the ...

. * '' Hoppang'' – a variety of ''jjinppang'' filled with sweeter and smoother

, passed through a sieve to remove bean skins. * '' Begodya –'' a descendant of the dish in

Koryo-saram cuisine Koryo-saram are ethnic Koreans of the Post-Soviet states, former Soviet Union. They have a distinct style of cuisine that is descended from Korean cuisine and influenced by the cuisines of various countries they have lived in. They are often consi ...

; cuisine of Koreans of the former Soviet Union

References

External links

* Korean breads Korean snack food Steamed buns Street food in South Korea Stuffed dishes Foods with alcoholic drinks {{Korea-cuisine-stub

Varieties

See also

References

External links