Korean Steamed Buns (Fluffy Yeast-Leavened Buns with Sweet Red Bean)
Hoppang is a Korean steamed bun made from yeast-leavened bread flour dough enriched with milk, filled with sweet red bean paste and cooked in a steamer. The dough rises during proofing to become pillowy and elastic, turning moist and springy once steamed. The dense sweetness of the red bean filling seeps into the surrounding bread layer, and placing the sealed side down during steaming prevents splitting. It is a classic Korean winter street snack, traditionally sold piping hot from steam carts.
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Instructions
- 1
Activate yeast with warm milk and sugar for 5 minutes.
- 2
Combine flour and salt, then add yeast milk and oil to knead.
- 3
Knead until smooth, cover, and proof for 40 minutes.
- 4
Divide dough into 8 pieces and portion filling equally.
- 5
Flatten dough, add filling, and seal tightly.
- 6
Steam on parchment in a steamer for 12-15 minutes.
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