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Best Jjinppang in Sydney

“Steamed bun that softens in heat, hardens as it cools, and can be revived with steam.”

Jjinppang

What the real thing tastes like

Jjinppang (찐빵; lit. '"steamed bread"') is a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli (rice wine), but younger varieties such as hoppang are often made without fermentation. Warm jjinppang is softer than baked breads due to the higher moisture content, but it hardens as it cools. Thus, it is recommended to eat while the bun is still hot. Hardened jjinppang can be steamed again before being eaten. Jjinppang is a specialty product of Anheung Township in Hoengseong County, Gangwon Province. In the township, there is Anheung Jjinppang Village with 17 steameries that make Anheung-jjinppang (안흥찐빵). Since 1999, the township also hosts Anheung Jjinppang Festival in every October.

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Jjinppang is a steamed bun that arrives soft and yielding, its crumb dense with moisture, typically holding a filling of red bean paste studded with visible bean fragments. Eat it hot—as it cools, the bun firms up and loses that tender give, though you can always steam it again to restore what time took. Traditional versions rely on makgeolli yeast for fermentation; newer styles skip this step entirely.

Order it here when it has

  • softer than baked breads
  • can be resteamed and restored
  • hot eating experience

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