Recipes · Korean · Bread
Jjinppang (Steamed Red Bean Buns)
One serving has 405 kcal and 9 g protein, and at least a fifth of a woman's daily need of thiamin (60%), folate (46%), selenium (39%), riboflavin (37%), manganese (34%) and phosphorus (32%). Ready in 105 minutes.
- Preparation: 90 min
- Cooking: 15 min
- Makes: 1 serving (147 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 55 g Flour, all-purpose
- 1.5 g Yeast, active dry
- 10 g Sugar
- 30 g Milk, whole
- 4 g Vegetable oil
- 1 g Baking powder
- 0.4 g Salt
- 45 g Red bean paste, sweetened
Method
- Makes 1 bun; multiply by 6 for a full batch.
- Warm the milk and stir in the yeast and a little of the sugar; let stand 10 minutes until foamy.
- Mix in the flour, remaining sugar, oil, baking powder and salt to a smooth dough, then knead for 5 minutes.
- Cover and let rise in a warm place for 45 minutes, until doubled in size.
- Flatten the dough, wrap it around the red bean paste, and seal into a smooth ball; let rest 15 minutes.
- Steam over boiling water for 12-15 minutes, until well risen and cooked through.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 405 kcal | 19% |
| Carbohydrates | 79 g | |
| Water | 51.4 mL | |
| Fiber | 1.9 g | 6% |
| Protein | 8.9 g | 19% |
| Tryptophan | 0.11 g | |
| Threonine | 0.28 g | |
| Isoleucine | 0.34 g | |
| Leucine | 0.67 g | |
| Lysine | 0.38 g | |
| Methionine | 0.15 g | |
| Cystine | 0.15 g | |
| Phenylalanine | 0.45 g | |
| Tyrosine | 0.29 g | |
| Valine | 0.41 g | |
| Histidine | 0.21 g | |
| Fat | 5.6 g | |
| Monounsaturated | 1.3 g | |
| Polyunsaturated | 2.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.3 g | |
| Saturated | 1.3 g | |
| Trans-Fats | 0.03 g | |
| Cholesterol | 3 mg | |
| Calcium | 126 mg | 13% |
| Copper | 0.21 mg | 23% |
| Iron | 3.2 mg | 18% |
| Magnesium | 30.3 mg | 10% |
| Manganese | 0.61 mg | 34% |
| Phosphorus | 227 mg | 32% |
| Potassium | 167 mg | 4% |
| Selenium | 21.4 µg | 39% |
| Sodium | 347 mg | |
| Zinc | 1.3 mg | 17% |
| Thiamin (vitamin B1) | 0.66 mg | 60% |
| Riboflavin (vitamin B2) | 0.41 mg | 37% |
| Niacin (vitamin B3) | 4.2 mg | 30% |
| Pantothenic acid (vitamin B5) | 0.73 mg | 15% |
| Pyridoxine (vitamin B6) | 0.1 mg | 8% |
| Folate (vitamin B9) | 185 µg | 46% |
| Cobalamin (vitamin B12) | 0.14 µg | 6% |
| Choline | 4.8 mg | 1% |
| Vitamin A | 13.8 µg | 2% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 15.3 IU | 3% |
| Vitamin E | 0.47 mg | 3% |
| Vitamin K | 7.6 µg | 8% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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