Korean Steamed Buns (Fluffy Yeast-Leavened Buns with Sweet Red Bean)

Quick answer

Total time: 60 min
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

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. A small addition of salt to the dough sharpens the sweetness and creates a subtle contrast that keeps the flavor from becoming flat. Adequate proofing time is equally important: the longer the dough ferments within reason, the more evenly distributed the gas bubbles, which means a consistently light, open crumb after steaming. It is a classic Korean winter street snack, traditionally sold piping hot from steam carts at outdoor stalls and convenience stores throughout the cold season.

Ingredients

servings

IngredientAmountUnit

bread flour260 gg

instant yeast1 tsptsp

sugar2 tbsptbsp

salt½ tsptsp

milk150 mlml

vegetable oil1 tbsptbsp

sweet red bean paste260 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Stir 1 teaspoon instant yeast and 2 tablespoons sugar into 150 ml warm milk.

Let it stand for 5 minutes, until a light foam appears, showing the yeast is active before mixing the dough.
2

Season

Mix 260 g bread flour with 1/2 teaspoon salt in a bowl.

Add the yeast milk and 1 tablespoon vegetable oil, then bring everything together until no dry flour remains.
3

Control

Knead the dough for 8-10 minutes, until the surface looks smooth and feels elastic.

Cover it so it does not dry out, then proof for 40 minutes, until nearly doubled.
4

Step

Press the dough gently to release excess gas, then divide both dough and 260 g sweet red bean paste into 8 portions.

Flatten each dough piece with thinner edges and shape the filling into rounds.
5

Step

Place one filling portion in the center of each dough round, gather the edges, and pinch firmly to seal.

Set each bun seam-side down so it holds its shape and does not split while steaming.
6

Control

Line the steamer with parchment and space the buns apart, then wrap the lid with a cloth to catch condensation.

Steam over medium heat once steam is rising for 12-15 minutes, until the buns look plump and moist.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Steaming yeast-leavened milk dough creates a pillowy, springy bun that holds a dense filling of sweet red bean paste inside its moist and elastic layers.
Finish cue: Set each bun seam-side down so it holds its shape and does not split while steaming.
Storage and reheating: It is a classic Korean winter street snack, traditionally sold piping hot from steam carts at outdoor stalls and convenience stores throughout the cold season.