Homemade Korean Steamed Buns (Jjinppang) – Soft, Fluffy & Filled with Sweet Red Bean Perfection

Homemade Korean Steamed Buns (Jjinppang) – Soft, Fluffy & Filled with Sweet Red Bean Perfection

Pillowy soft, slightly chewy, and delicately sweet — Homemade Korean Steamed Buns (Jjinppang) are a beloved Korean comfort treat that warms both the hands and the heart. These cloud-like buns are traditionally filled with smooth red bean paste (pat), then steamed until fluffy and tender. The result is a delicately sweet bun that’s moist, fragrant, and absolutely irresistible fresh from the steamer. Whether enjoyed as a cozy snack, breakfast, or dessert, Jjinppang embodies the beauty of Korean home baking — simple, satisfying, and full of tradition.

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Prep Time 20

Cook Time 1 30

Servings: 8 Servings

Ingredients Equipment Method Notes

Ingredients

For the Dough:

2 cups all-purpose flour 250g
1 ½ teaspoons instant yeast
2 tablespoons sugar
½ teaspoon salt
¾ cup warm milk about 110°F / 43°C
1 tablespoon vegetable oil

For the Filling:

¾ cup sweetened red bean paste anko or pat
You can also use sesame paste, sweet potato, or custard as alternatives.

Optional Toppings:

Black sesame seeds
Brush of honey or corn syrup for shine

Equipment

Mixing bowls
Stand mixer (optional)
Steamer basket or bamboo steamer
Parchment paper squares
Rolling Pin
Measuring cups and spoons

Method

Step 1: Make the Dough

In a large bowl, mix flour, yeast, sugar, and salt.
Add warm milk and oil, stirring until a sticky dough forms.
Knead by hand (8–10 minutes) or with a stand mixer (5 minutes) until smooth and elastic.
Form into a ball, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
💡 Pro Tip: The dough should be soft but not sticky — adjust with 1–2 tablespoons flour if needed.

Step 2: Prepare the Filling

While the dough rises, divide the red bean paste into 8 small balls (about 1 tablespoon each).
Set aside on parchment paper or a plate.

Step 3: Shape the Buns

Once risen, punch down the dough to release air.
Divide into 8 equal pieces.
Flatten each piece into a 3-inch circle, keeping the center thicker than the edges.
Place a red bean ball in the center, gather the edges, and pinch to seal.
Shape into smooth round buns and place each on a parchment square.
💡 Pro Tip: Pinch well so the filling doesn’t leak during steaming.

Step 4: Second Rise

Cover the shaped buns with a damp cloth and let them rest for 20–30 minutes, until slightly puffy.

Step 5: Steam the Buns

Bring water to a gentle boil in your steamer pot.
Place buns (with parchment squares) in the steamer, leaving space between them.
Steam for 12–14 minutes, then turn off heat and let sit for 2 more minutes before removing the lid — this prevents collapsing.

Step 6: Finish & Serve

Let the buns cool slightly before serving.
Optionally, brush lightly with honey and sprinkle with sesame seeds for a glossy finish.
Enjoy warm — soft, fragrant, and perfectly sweet!

Notes

🧊 Storage & Reheating

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerate: Keeps up to 5 days, though best when fresh.

Freeze: Wrap individually and freeze for up to 2 months.

Reheat: Steam for 5 minutes or microwave for 20 seconds with a damp paper towel.

🥄 Variations

Custard-Filled Jjinppang: Use vanilla custard or pastry cream.

Savory Kimchi Buns: Fill with stir-fried kimchi and pork for a spicy twist.

Sweet Potato Mash: Replace bean paste with sweetened mashed sweet potato.

Matcha Red Bean: Add 1 teaspoon matcha powder to the dough for a green tea flavor.

Chocolate Hazelnut: Use Nutella or chocolate spread as filling.

Black Sesame Paste: A traditional and nutty Korean alternative.

Pumpkin Spice Bun: Add pumpkin purée to the filling for autumn warmth.

Peanut Butter Red Bean: Combine red bean paste with a little peanut butter.

Coconut Cream Jjinppang: Fill with coconut custard for tropical sweetness.

Ube (Purple Yam) Buns: Use ube halaya for vibrant color and earthy flavor.

❓ 10 FAQs

Can I use store-bought red bean paste?
Yes — it’s widely available in Asian grocery stores and saves time.

Can I bake them instead of steaming?
You can, but the texture becomes more bread-like than soft and fluffy.

Why are my buns dense?
They may have over-proofed or not risen enough. Keep an eye on the dough’s texture.

Can I use water instead of milk?
Yes — the buns will be slightly less rich but still soft.

How do I prevent the buns from sticking?
Use parchment squares or cabbage leaves under each bun in the steamer.

Can I make them ahead?
Yes — shape and refrigerate overnight, then steam fresh the next day.

Can I add color to the dough?
Sure — natural coloring like matcha or beetroot powder works beautifully.

Can I use bread flour?
It’s fine, but all-purpose gives a softer, fluffier crumb.

Can I make mini versions?
Definitely! Adjust steaming time to about 8–10 minutes.

Can I fill with savory ingredients?
Yes — ground beef, tofu, or curry fillings all make great savory buns.

🏁 Conclusion

These Homemade Korean Steamed Buns (Jjinppang) are a heartwarming combination of softness, sweetness, and tradition. Each bun is light as air, filled with luscious red bean paste, and infused with that signature steamed fragrance that makes them irresistible.

Perfectly tender and comforting, they’re an excellent weekend baking project — simple, satisfying, and full of Korean charm. Enjoy them warm with tea, as a snack, or as part of a cozy dessert spread.