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Dousha Bao/Jjinbbang/Steamed Red Bean Bun

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“This is a recipe for a steamed, sweet white bun filled with red bean paste. Delicious, delicious, delicious! In Korea they are known as Jjinbbang and are sold by street vendors. This version is a little bit lighter and less chewy than my favorite street vendor, but I'll figure it out soon :) Adapted from the Fresh Loaf. Enjoy!”
1hr 45mins
12 Buns

Ingredients Nutrition


  1. 1. Set aside the red bean paste.
  2. 2. Combine all ingredients except yeast and water, in large bowl.
  3. 3. Mix yeast and lukewarm water briskly, and pour into mix.
  4. 4. Mix and knead dough. Dough should stick together well and be pliable, use more milk if necessary to wet the dough. Knead for 10-12 minutes by hand, or about half with a machine.
  5. 5. Put in a round shape in bowl, cover with plastic wrap and let sit for 1 hour.
  6. 6. Divide dough into about 12 pieces, or change size to fit your needs and your steamer.
  7. 7. Let dough pieces rest for a couple of minutes before flattening into a round shape to fill.
  8. 8. Place about 1T filling in the center of each bun, bringing up the corners and twisting closed. Place knot side down on a piece of parchment paper or wax paper inside your steamer.
  9. 9. Boil water and place steamer inches Let steam for about 15 minutes. Buns will turn white and look slightly shiny on the outside. Remove from steamer and serve immediately.
  10. Note: This dough may be used to make bbq pork buns or even plain buns if you'd like, it's not overly sweet. For a fun change, press a knife down the middle to make an indent before the bun is steamed. Shape a little leaf out of extra dough and put it on top. When the buns cool slightly, paint the top of the bun pink and the leaf green -- a peach bun!

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