Dan Pat Bbang (Korean Red Bean Paste Buns): A Sweet and Savory Treat
3 hours 40 minutes
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About Dan Pat Bbang (Korean Red Bean Paste Buns): A Sweet and Savory Treat
Imagine sinking your teeth into a warm, fluffy bun filled with sweet red bean paste. This Dan Pat Bbang recipe will guide you in creating these iconic Korean treats, from scratch!Learn to make the perfectly soft dough and the rich, flavorful red bean filling with our easy step-by-step instructions. Whether you're craving a satisfying snack or a unique dessert, these delightful buns are the perfect treat.
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Recipe Time & More
Prep3 hours
Cook40 minutes
Total3 hours 40 minutes
Ingredients
For the Dough
- 1 cup All-Purpose Flour
- ¾ cup Whole Wheat Flour whole
- 2 tbsp Sugar
- ⅓ cup Milk
- ⅓ cup Water
- 1 tsp Yeast instant
- 1 tsp Butter
- ¾ tsp Salt
- ¼ cup Sesame Seeds for topping
For the Red Bean Paste Filling
- 200 gm Kidney Beans
- ¾ cup Sugar
- ⅛ tsp Salt
Instructions
For the Dough
- In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, salt, and instant yeast.
- Add the milk and water to the dry ingredients. Mix until a soft dough forms.
- Add the butter and mix thoroughly until it's fully incorporated into the dough.
- Turn the dough out onto a lightly floured surface. Knead for 10 minutes until the dough becomes smooth and elastic. This develops the gluten, resulting in a chewier bun.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Punch down the dough to release the air. Divide it into 8 equal portions.
For the Red Bean Paste Filling
- Soak the kidney beans in water overnight or for 8-12 hours. This helps them soften and cook evenly.
- Drain the soaked beans and pressure cook them for 15 minutes, or until they are completely soft.
- Drain any excess water from the cooked beans. Grind them into a smooth paste using a food processor or blender.
- In a pan, combine the red bean paste, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture thickens. This usually takes about 10-15 minutes.
- Remove the pan from the heat and let the red bean paste cool completely. It will firm up as it cools.
- Divide the cooled red bean paste into 8 equal portions. Shape each portion into a ball about the size of a large lemon.
Assemble the Buns
- Take a portion of dough and flatten it into a thick disc. Place a red bean paste ball in the center.
- Bring the edges of the dough up and over the filling, pinching them together to seal completely.
- Place the filled bun seam-down on a baking sheet lined with parchment paper. Using scissors, make 8 cuts around the edges of the bun, about 1 cm deep, leaving the center intact. This creates the signature Dan Pat Bbang look.
- Cover the buns with a clean kitchen towel and let them proof for another 20 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Brush the tops of the proofed buns with milk and sprinkle with sesame seeds.
- Bake for 20-25 minutes, or until the buns are golden brown.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by adding more or less sugar or sweetener.
- If you don't have fresh ingredients on hand, frozen fruits and vegetables can be a great substitute.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
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Recipe Nutrition
Calories: 452kcalCarbohydrates: 97gProtein: 12gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 467mgPotassium: 377mgFiber: 8gSugar: 45gVitamin A: 66IUVitamin C: 1mgCalcium: 54mgIron: 4mg
Anju Bhagnari
Articles: 140
4 Comments
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Absolutely delicious! Can’t wait to try it.
Thanks for the inspiration! Looks tasty.
Awesome
What a delightful recipe! Thanks for sharing.