찐빵; Lit. "steamed Bread
sourdough, rice wine
Jjinppang 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 ...
July 16, 2018 - by: itisclaudio
Photo credit: http://www.ebs.co.kr/space/rookie/audition/thislist/3054