Hoppang

Name: Hoppang
Prep time: 100 min
Cook time: 20 min
Total time: 120 min
Cuisine: Korean
Ingredients: 350 g plain flour; 5 g instant dried yeast; 30 g sugar; 0.5 tsp salt; 1 tsp baking powder; 190 ml lukewarm water; 1 tbsp neutral oil; 400 g sweetened red bean paste; 1 pinch ground cinnamon

Red bean steamed buns

호빵 · winter steamed buns with sweet red bean filling

Features:

Vegetarian Dairy free Make ahead Kid friendly

Cuisine:

Korean

When the first cold snap hits, Korean convenience stores bring out glass steamer cabinets full of hoppang, and office workers grab one for breakfast on the way to the subway. The bun is soft, slightly sweet yeasted dough wrapped around a thick, smooth red bean paste, steamed until pillowy and eaten piping hot. Making them at home takes a morning but they freeze perfectly. The usual mistake is opening the lid too early or steaming over too fierce a heat: the buns collapse and wrinkle, so keep a steady medium heat and leave them to rest 5 minutes before lifting the lid. Contains wheat. Chef's tip: let the shaped buns rise on squares of baking paper; you can move them into the steamer without squashing them.

Total time: 120 min
Difficulty: medium
Serves: 8

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Ingredients

Serves8

For the dough

12 ½ oz plain flour
⅛ oz instant dried yeast
1 oz sugar
½ tsp salt
1 tsp baking powder
¾ cup lukewarm water
1 tbsp neutral oil

For the filling

14 oz sweetened red bean pastesmooth or chunky (pat-so)
1 pinch ground cinnamon (optional)

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Method

0/8 done

Step 1: Mix 12 ½ oz plain flour, ⅛ oz instant dried yeast, 1 oz sugar, ½ tsp salt and 1 tsp baking powder. Add ¾ cup lukewarm water and 1 tbsp neutral oil and knead for 8–10 minutes until smooth, soft and springy.
10 min
Step 2: Cover and leave in a warm place for 1 hour, until doubled in size.
60 min
Step 3: Meanwhile, mix 14 oz sweetened red bean paste with 1 pinch ground cinnamon and roll it into 8 balls of about 50 g each. Chill them so they are easy to wrap.
Step 4: Knock the dough back and divide into 8 pieces. Flatten each into a 10 cm disc, thicker in the middle than at the edges.
Step 5: Set a ball of filling in the centre, pull the dough up around it and pinch tightly to seal. Turn seam side down onto a square of baking paper and smooth into a dome.
Step 6: Leave to rise for 20–30 minutes until puffy.
25 min
Step 7: Steam over a steady medium heat, lid wrapped in a tea towel to stop drips, for 15 minutes. Turn off the heat and wait 5 minutes before opening.
20 min
Step 8: Serve hot. Cool leftovers, freeze, and re-steam from frozen for 10 minutes.

Nutrition per serving

Calories: 260 kcal
Protein: 7 g
Carbs: 53 g
Fat: 3 g
Fibre: 4 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does hoppang take?: About 120 minutes in total: 100 minutes to prepare and 20 minutes to cook.
How many people does it serve?: 8 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?: Yes. It has no meat, fish, dairy or eggs.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of plain flour?: Self-raising flour, same amount (then leave out the baking powder).
What can I use instead of sugar?: Caster sugar, same amount.

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