Sweet red bean bbang, called “danpatbbang” in Korean, is an old-fashioned bakery product. There are many different kinds of sweet foods that use red bean paste. This is one of the most popular ones. If you have a bread machine, you can make this very easy dessert at home. I will use my homemade red bean paste again in this recipe. 
Warm, freshly baked bread tastes very good with bean filling.
Yield: 16 Pieces
Short Korean Lesson: *^^*
- Bbang (빵) = Bread
- Bang (방) = Room
Video Instructions
Main Ingredients
- 3½ Cups All-Purpose Flour
- 2½ Cups Red Bean Paste
- ⅔ Cup Lukewarm Water
- ⅔ Cup Lukewarm Milk
- ¼ Cup Sugar
- ¼ Cup Butter, Melted
- 2 tsp Fast Active Dry Yeast
- 1½ tsp Salt
- Some Melted Butter (for Brushing)
- Some Black Sesame Seeds (to Garnish)
Directions
Place 3½ cups of all-purpose flour in a big mixing bowl. Make three holes in the flour, and then put ¼ cup of sugar, 2 tsp of yeast, and 1½ tsp of salt in each hole. Gently cover the holes with the flour.
Pour ⅔ cup of lukewarm water and ⅔ cup of lukewarm milk in the flour mix. Mix everything together with a fork or your hands.
Pour ¼ cup of melted butter into the dough and knead the dough. If you have a bread machine, let it mix the ingredients and knead the dough.
If you knead the dough by hand, knead the dough for about 30 minutes. Knead the dough strongly, as if you are washing clothes.
When the dough becomes smooth and elastic, it is done.
Loosely cover the bowl with plastic wrap and set it in a warm place, such as an oven with the light turned on, for about 40 minutes.
Meanwhile, obtain 2½ cups of red bean paste. You can use homemade red bean paste using my recipe, or you can use canned red bean paste from a Korean or Asian grocery store.
Divide the bean paste into 16 pieces and make round ball shapes out of the pieces. It will be about 1½ Tbsp of red bean paste for each ball.
When the dough has risen into a nice big size, take the dough out of the bowl and press down in the center to remove some of the air in the dough.
Divide the dough into 16 pieces and make a round ball out of each piece.
Flatten a ball until it is about 3 inches in diameter and place 1 red bean ball in the center.
Fold the dough up and over the red bean paste to cover it. Seal the center tightly so that the red bean paste will not come out.
Put the sealed part face down on a mat and press the dough into about a 2 inch diameter.
Cut 8 decorative slits around the edge, equally spaced apart.
Put some black sesame seeds in the center of the dough. Press gently to help them stick to the dough. You can substitute regular sesame seeds, crushed walnuts, or crushed pecans.
Place the dough on a cooking sheet and set it aside to rise again for about 15. Meanwhile preheat the oven to 350°F.
Bake the bread for about 20 minutes, or until golden brown. You can brush the surface of the bread with egg before baking, or you can brush melted butter on top right after it comes out of the oven, as I did. Those steps will give the bread a nice and shiny look. 
I believe that homemade cooking is delicious and healthy. If you love sweet stuff, but want to eat a little healthier, this recipe can be good to try. Thanks.
I am searching for Korean tapioca sesame bread ball recipe for years and found one only at: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2235783, it does not even come to close to the one I buy from Korean bakery:-(
Do you have the recipe for making this from scratch? It would be much more appreciated
Hi Aeri,
I made the red bean paste buns for the first time, and it came out good, except that the bread came out a bit tough and chewy, instead of soft and flaky. I followed all of the directions according to the video, is there anything that I might have done wrong?
you probably kneaded the dough for too long. Kneading bread causes the formation of strands of gluten, which is what makes bread chewy. Using high-protein content bread flour results in the same chewy product. For light fluffy bread, you should use the recommended flour type and knead only until the flour is all incorporated!
Hi! Do you have any Korean Streusel bread recipe? If you do, I would love to have it. Thanks
hi Pamela,
I learned a new word from you today..”streusel” hehe.. I googled and found what it is.. anyway.. I will add it to my list. I can think something now..hehe
can i use baking powder instead of yeast?
hi Vanna,
To rise the dough.. you need yeast not baking powder. Thanks
Wonderful recipie!!! I followed exactly as you said, although I added in extra flour as I kneaded the dough, and it turned out great! Many thanks, because I was dying to try it at home!!
What if i use normal wheat flour?will it be the same? Should i add something else?
hi farah,
I think that you will be okay to use normal flour. thanks
This always happen to me. I tried making this but it came out hard and had a dough like taste. Also, it wasn’t golden brown, even though i brushed it with butter.
As expected, the dough did not worked out.
I really do not know why. The dough was too dry and unstrecthable. Please help because i really wanna make this bread 
hi Rebecca,
Did you follow exact the same steps as I did ?? and the ingredients you used were same ?? I used American standard measuring spoons and cups… Only with your comment that your dough didn’t worked out.. i can’t guess what was your problem.. please let me know..answer my questions.. we can start from there.
yeah it happened to me with a lot of bread, but it comes with practice and don’t add all the liquid at once to the flour, for me, i stir the flour mixture while I drizzle the liquid in.