benihime99 (benihime99) wrote in omonatheydidnt,

Eat like oppa/noona - steamed bun (hoppangs, jjimppang)


As you’ve probably notice by now, I suck at taking pretty pictures, which is why I usually hide this mess under the cut. But I realized it might not be clear that those posts are really about food, so here it is.

This time I’ve decided to try making steamed bun (hoppangs - sweet, and jjimppang - veggy), and since I know we have a few vegans at Omona it’s gonna be a vegan recipe. I’ve try to indicate the measurment in glass (thinking of you people who don’t live in gr land ;p… ) I do hope it’s alright, let me know if something looks off.


- Dough (8 piece )
    1 pack of yeast
    100gr of sugar (1/2 glass)
    400gr of flour (1 ½ glass)
    200ml of soy milk/“regular” milk/water (1 glass)
    1 spoon of sesame oil

- Red bean paste (There will be leftover but I have something in mind ^^)
    400g of red bean (Azuki beans) (I have no idea what this is in glass/cup sorry)
    100g of sugar (1/2 glass)
    1 teaspoon of cinnamon (optional)
    1 litre of water

- Veggy filling (4piece )
    1/2 small cabbage, finely chopped
    1 spring onion, finely chopped
    2 tablespoons fresh peeled ginger, finely chopped
    2 garlic clove, finely chopped
    1 shallot, finely chopped
    1/2 sesame seed
    1/2 teaspoon salt
    1 teaspoon soy sauce
    1 teaspoon sesame oil

For those who can’t go without meat, you can definitely use the filling from the previous post ^^.
Back when I was in japan they had various filling, curry, pizza, veggy, chicken... so don't be afraid to be creative


- Red bean paste
It’s better to put the beans in cold water for 24h. They’ll be faster and easier to cook.
Rinse the beans and place in a cooking pot with 1 liter of water.
Cook for at least 1 ½ hour. To verify if the beans are properly cooked, simply checked if you can crush the beans with your fingers (don’t burn yourself).
Process the beans in a blender until smooth (I would recommend adding some water so it’s not too dry).
Add sugar and cinnamon. Mix well.
Heat the mixture a lil’ so that the paste hardens slightly. Then let it cool down.

- Veggy filling
This part is pretty easy.
Chop everyting and mix in a large bowl with the sesame seed, salt, soy sauce and sesame oil.

- Dough
If you’re used to making pizza or bread this should be pretty easy.
Dissolve the yeast and sugar in warmed milk. Stir the mixture.
Pour the flour into the mixture. Knead for 10 minutes. If you don’t want to get dirty and sticky (not talking about sex) I would recommend using a plastic spatula to mix everything.
Add the sesame oil and knead for 10 more mixture. This time you can use your and, it won’t get messy.
Keep the dough in 60 minutes.


Roll the dough and strech it into the shape of a sausage. Cut into 8 pieces
Using rolling pin shape the piece into a flat circle.

I know most recipe advise not to stretch the dough too much, but I  disagree. I did so for the veggy bun, but as you can see in the picture it’s not such a good idea. It looked like there was enough filling but the dough doubled while being cooked/steamed and it definitely wasn’t enough. The sweet bun were much better.

Place about the filling in the middle and pull the edges carefully to seal the bun. Place the buns on a piece of thin paper with the closed seal facing the bottom.

Boil the water (Pour 2 spoons of vinegar into the water to keep the dumplings white)
Steam for 10 minutes.
Take out the steamer’s cover for a few seconds.
Steam for an additional 10 minutes.

If you don’t have a fancy steamer (like yours truly) no big deal.
You can just use a regular cooking pot and a colander (not sure about the word - see below).

Place the colander on top of the cooking pot and cover.


Et voila ^^


If you have question or want to share tips don't be shy.
There must be a few misspelling in there but I'm too tired right now, i'll fix everything later.

Edit: thanks to momomoing and k0dama for correcting my mistakes :3

Source: kimshii, a variant of the recipe was also written on the back of the flour pack, my kitchen
Tags: eat like your faves

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