Today I'm going to make something the whole family can make together

and enjoy together.

it should be delicious, number 1.

Number 2: pretty.

And it should be hearty. It should be nutritious.

Jjinppang! Korean steamed buns filled with sweet red beans.

That's my favorite!

When I was in high school, I used to buy all the time in front of the school

When they open the big, large steamer, a lot of steam comes up and then there are white large buns inside.

Soooo tasty.

Really sweet red bean inside.

That's all my favorite things: fluffy buns plus sweet red beans

But when I go home, I eat more for dinner.

That's why I had fluffy cheeks. (laughs)

Usually steamed buns sold at a bakery or on the street

they usually make the dough with water.

But today I'm making this dough with milk

And also a little bit of butter.

Butter flavor really makes it stand out.

All you can do is follow my recipe and make this.

You will loooove it! (laughs)

Let's start!

These are dried red beans.

They are sold at a Korean grocery store.

Or sometimes you will see them at any grocery store these days.

We need one cup of red beans.

I soaked these for 10 hours.

Look at the size.

This is really larger than these.

I will show you, you can squish this

with your fingernail.

See?

You can just break these easily.

So soak these until they are breakable like this.

And I'm going to strain these.

It used to be 1 cup but now it's going to be around 2 and a half cups.

So I will just add to my pan.

4 cups cold water.

And then cover.

You need to use a thick pan.

Otherwise it's going to be burnt easily.

I will cook this for 1 hour over medium heat.

So now, let's make dough.

As I told you, we are going to make a very nutritious dough.

So you can actually eat this bread for lunch.

I'm going to use this pot, my pot.

I don't need any other bowls or anything

I'm just going to use this one pot.

So, let's heat it up.

This is 2 tablespoons butter. This butter is unsalted butter.

Sugar around 2 tablespoons

So you see? The butter is all melted.

Then turn off.

One and a half cups milk.

One...

and a half cup...

Any kind of milk. 2%, 1%, or skim milk you can use. Or whole milk.

This is whole milk.

Ok, so now it's warm milk.

Let's add yeast.

Active dry yeast.

Two teaspoons.

Let it stand around 5 minutes.

Now my beans are boiling over.

In that case, just crack the lid a little.

Like this.

Can you see? This yeast is well well now a little bubbling.

It looks like a latte.

Isn't it? (laughs)

Yeah so... just stir this well.

And then we need salt.

1 teaspoon.

And then let's add flour.

3 and a half cups.

One.

Two.

Three.

And a half cup more.

And then stir this with a wooden spoon.

Let's wash hands together! (laughs)

Time to knead!

This dough is a little sticky.

But it has to be.

(laughs) Are you guys excited?

These buns are really delicious.

We should not waste any dough.

And cover.

My red beans, I like to cover these fully.

And then I'll keep watching this. When it's boiling over I can open it a little bit.

But now it has to be well cooked, so I just covered it again.

And then my dough, it takes one hour.

One hour at room temperature.

My house temperature is around 20 Celsius.

Besides, it's a little warm because I'm cooking here.

So it's not cold.

If your kitchen is so cold, you'll need to ferment more than 1 hour.

So until this dough is doubled in size

(Jaunty music)

So 1 hour passed.

My red beans, let's check it out.

Wow, beans are big!

And let's see if I can smash or not.

You see? Nicely. Well cooked.

You see? Like this.

Probably some of you guys will say:

"Oh my god, Maangchi crushed these hot beans with her own fingers!"

(laughs)

Long time cooking and then I can handle some heat.

Anyway I need to add some sugar and salt here.

And also vanilla essence.

So I like to turn off.

Quarter teaspoon salt.

This is organic dark brown sugar.

I will use a quarter cup of this.

But you can use white sugar or brown sugar.

Quarter cup dark brown sugar.

And I will add ssalyeot.

Rice syrup, around a quarter cup.

If you don't have rice syrup, you can just use sugar.

Instead of a quarter cup, you can use a half cup.

I try not to use much sugar but it has to be sweet at least, so that we can enjoy food

So this amount is really perfect amount.

I also add vanilla extract, around 2 teaspoons.

Let's turn on the heat.

(stove ignites)

I will just smash.

Just use a potato masher.

Like this.

This consistency is good.

So when you do this...

Kind of, very juicy.

If it's too much evaporated, it's not going to be juicy sweet red beans.

When I make some steamed buns, I still want to chew some whole beans.

That's why I didn't crush all, I didn't grind.

Also you can see the bean skins.

Homemade buns are very special because the red beans are kind of rough and coarse.

Let's cool it down.

Mmm, smells good!

So one hour passed. Let's see how much the dough rose.

Wow look at this!

It looks really soft. Nice.

So sticky!

But smells really good, smells really good.

I will leave this for 30 minutes.

Here you go! 30 minutes passed.

So one and a half hour we fermented.

It's rising nicely.

Look at that! Gorgeous!

For dust, around a quarter cup flour.

Very soft! I like to divide this dough into ten pieces.

You remember? Scissor hands!

How many of you guys remember my scissor hands? Right? So like this! (laughs)

Here...

We need to make them really even sized. Let's see.

These pieces are 10 pieces.

I made these even sized.

And then I just always cover with a plastic wrap and then I can work.

This is my steamer basket.

I will make buns and then I will put them one by one.

I have to line this with something.

So usually cotton cloth is best.

But these days this product is so good.

When you go to a Korean grocery store, sometimes you can find this.

This kind of paper is specially made.

Ok, here...

And then now let's do one by one.

Just press down to make a shape.

And this edge part, press down with your fingers like this.

Ok here, let's add sweet red beans.

Like this.

Just press with your spoon like this.

And more, a little more.

Just grab with both hands.

See? Like this. So easy!

And then seal.

Like that.

This part is going to the bottom so the nice part is on top.

Ok, and then I will just put it here in the center.

Look at that, it's rising, expanding!

Calm down!

See? Like this.

Press down. Then grab this all together like that.

I have another rack.

I cut it off, this part.

And like this.

Put it here. Because I need to use my finger inside.

So I can't cover this with one bun here.

Last one. Ooh whey, look at that! (laughs)

This guy is so plump.

My 10 babies.

I need to also rise these guys again so I need to wait around 30 minutes.

(more jaunty music)

I'm waiting for my timer.

Just soon, soon ~ (timer rings)

(laughs) See! I'm boiling water now, really vigorously boiling.

Look at that, these guys are, we are going to steam soon.

Turn off.

Wow! And then...

I gotta put my finger like this and...

Oh, I gotta be careful!

Second floor. And...

And I like to cover this with my cotton cloth

because when the water is boiling, the steam goes up, turns into water.

So water drips back down then the shape of my buns are going to be ruined.

So this cotton cloth will catch the water.

Here you go.

And...

Let's turn on.

Medium high heat.

12 minutes passed!

And now I'm going to really lower the heat.

Very low, and three more minutes I'm going to cook!

(Jaunty music)

Three minutes passed. Show my your face, everybody! (laughs)

I hope you guys are excited, huh? Let's see.

Ohhh wow!

Awesome, see?

Look at that!

Wow! My buns! First stage! Usually I eat this way.

It's too hot. Peel off skin like this.

Look at that.

Skin is nicely, like a potato skin.

This is my first stage.

Mmm!

Look at that, oh my! Hot hot!

Mmm!

So good!

My second stage!

Like that.

I just cut in half like this. Cut it.

(Blowing wind) Mmm!

Mmm!

Texture is awesome, really like a sponge, a hot sponge.

And also a little milky and buttery.

This sweet red bean is very coarse,

not like machine made.

Coarse and earthy.

Tastes really awesome, it's like homemade, made with love.

Look at that steam, can you see the steam?

It's going to be a good snack or simple lunch.

Today we made ten jjinppang.

So jjinppang time!

You guys, what are you doing? Make jjinppang, all family members get together making

And all share with family and friends.

And also knock at the door next door

"Oh I brought some Korean jjinppang!" (laughs)

"What is jjinppang?" So maybe get along with your next door people!

Enjoy my recipe.

See you next time!

Bye!