Ssuk-Jjinbbang (Mugwort Red Bean Steamed Buns)

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Ssuk-Jjinbbang

Ingredients (10 jjinbbang)

• 400g All-purpose flour

• 200g Mugwort water (Warm, approx. 40°C)

• 1 tbsp Yeast (1 tbsp Dry Yeast or 5g Fresh Yeast)

• 50g Sugar

• 1 tsp Salt

• 30g butter

• *Red bean paste

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Recipe

1. In a large bowl, combine 200g warm mugwort water (40°C), 1 tbsp dry yeast, 50g sugar, 1 tsp salt, and 1 tbsp baking powder. Mix well.

2. Add 400g of all-purpose flour and mix for 3 minutes.

3. Add 30g of butter and knead by hand for 10 minutes until the dough becomes smooth and elastic.

4. Ferment it in room temp for a hour

5. Divide the dough into 10 equal portions (approx. 60g each).

6. Roll each portion into a ball, then flatten the dough.

7. Place a scoop of red bean paste in the center and wrap it tightly.

8. Steam the buns over low heat for 10 minutes.

Red Bean Paste

1. Soak red beans at least for 12 hours

2. Boil 300g of red beans in hot water for 5 minutes, then drain. (This process removes saponins to prevent a bitter taste and indigestion).

3. Add fresh water and simmer the beans over low heat for 1 hour.

4. Once the water has evaporated, pass the beans through a fine sieve. (Blending the beans with a hand mixer first makes this step much easier).

5. In a pan, combine the bean puree with 150g brown sugar, 1 tbsp salt, and 100g rice syrup (jocheong). Simmer over low heat for 5 minutes.

6. Spread the paste on a wide tray to cool down quickly.

7. Keep the paste in the refrigerator if using within 2 weeks. For longer storage, keep in the freezer.

Tips

• Store any leftover steamed buns in the freezer.

• If you don't remove saponins, the paste will be astringent and hard to digest.

• Straining through a fine sieve ensures a smooth texture. If you don't mind a chunkier texture, you can skip this step.

Score : 10/10