Moist and Fragrant Strawberry Makgeolli Steamed Buns/Hotteok
Healthy and Delicious Steamed Buns/Hotteok Using Makgeolli
Today, we’re sharing a recipe for making chewy and delicious steamed buns (jjinppang) and hotteok at home using makgeolli (Korean rice wine). We’ll leverage the rich yeast content in store-bought makgeolli to naturally ferment the dough without artificial yeast. We’ve also added blended frozen strawberries for a subtle fruity aroma and refreshing taste. The red bean filling is homemade, making it healthier, with less sweetness to highlight the nutty flavor of the beans, perfect even for adult palates. Enjoy them steamed for soft buns or pan-fried for crispy and chewy hotteok!
Steamed Bun/Hotteok Dough Ingredients- 3 cups all-purpose flour
- 1 cup makgeolli (Korean rice wine)
- 1/2 cup frozen strawberries
- Pinch of salt
- 1/2 cup cooking oil (for dough and pan-greasing)
Red Bean Filling Ingredients- 2 cups adzuki beans (red beans)
- 5 cups water (for boiling beans)
- 4 Tbsp sugar
- 1 tsp salt
- 1 cup corn syrup (or other sweetener)
- 2 cups adzuki beans (red beans)
- 5 cups water (for boiling beans)
- 4 Tbsp sugar
- 1 tsp salt
- 1 cup corn syrup (or other sweetener)
Cooking Instructions
Step 1
First, let’s prepare the makgeolli and strawberries to help activate the yeast in the dough. Gently warm the frozen strawberries in the microwave for about 40 seconds until softened. Slightly warm the makgeolli in the microwave for about 1 minute; this helps the yeast become more active. Combine the warmed strawberries and makgeolli in a blender and blend until smooth to create the ‘strawberry makgeolli’ base. This step adds a subtle strawberry aroma and color to the dough.
Step 2
In a large bowl, combine the flour and salt. Pour in the prepared strawberry makgeolli base. Mix roughly with a spatula or your hands until just combined into a shaggy dough. Once the dough is formed, place the bowl with the dough over a steamer and gently warm it for about 3 minutes. This step aids in better fermentation. Cover the warmed dough with plastic wrap and let it ferment in a warm place for at least 2 hours, or until it has doubled in size.
Step 3
While the dough is fermenting, let’s make the delicious red bean filling. First, rinse the 2 cups of adzuki beans and place them in a pot with 5 cups of water. Bring to a boil over high heat, then reduce to medium heat and simmer for about 30 minutes, or until the beans are very soft and cooked through. It’s recommended to blanch the beans in boiling water once before cooking to remove any bitterness. The beans should be so tender that they can be easily mashed with your fingers.
Step 4
Now it’s time to add sweetness and flavor to the well-cooked beans. Slightly drain the cooked beans, then add 4 tablespoons of sugar, 1 teaspoon of salt, and 1 cup of corn syrup. Mix well. Use a spatula to mash the beans while stirring to ensure the sugar and syrup are evenly distributed. It’s best to adjust the sweetness of the red bean filling so it’s not too sweet, making it appealing even for adults. The finished red bean filling is delicious enough to eat on its own.
Step 5
After 2 hours, check the well-fermented dough! You’ll notice it has significantly puffed up. Now it’s time to shape the steamed buns or hotteok. Lightly grease your hands with cooking oil to prevent the dough from sticking. Take a portion of the fermented dough, flatten it into a disc, and place about 1 tablespoon of the red bean filling in the center. Carefully wrap the dough around the filling, sealing it securely to prevent the filling from leaking out. Shape them into round, slightly flattened buns.
Step 6
Final step! Arrange the shaped dough pieces on a steamer lined with parchment paper or a damp cloth. Steam over high heat for about 10 minutes until they are soft and fluffy, resulting in delicious steamed buns. If you prefer hotteok, heat a generous amount of cooking oil in a pan over low heat. Place the dough rounds in the pan and fry them until golden brown on both sides. You’ll enjoy delicious hotteok that are crispy on the outside and chewy on the inside. Feel free to use different fillings instead of red bean paste if you like!
