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 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 descendant of the dish in Koryo-saram cuisine; cuisine of Koreans of the former Soviet Union^[9]