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.
Is there much difference between using black sesame paste and red bean paste? Thanks!
hi Luca Ciao,
The flavor will be totally different. 🙂 If you use black sesame paste for your dessert, you can use it for this bread though..
I made it today and it’s perfect!. It’s my first time to make this bread, the recipe and instructions are very helpful.
hi Peit,
That’s great. I wish I could see your bread pic..hehe anyway..I’m glad you liked it.
I Feel its yummy <3
hi maha,
yep.. it’s very delicious.. many people like it. 🙂
Its posible to make It on the Microwave?
hi Daiana,
I’m sorry but I don’t think you can make this bread with microwave..
Thanks for this recipe. I actually halved the recipe, since I only had 1 cup of red bean paste. The dough/bread turned out perfectly! Just like from a Korean bakery 🙂
hi Vanessa,
That’s great. 🙂 Thanks for trying my recipe and give me a feed back. happy happy..hehe
Tried these tonight and they were delicious! I did have one problem – nearly all of them leaked a lot of their bean paste while cooking. Any idea what I might have done wrong?
hi Korrigan,
Did you use my red bean paste recipe to make it ?? or it was from a can or something else…I think the reason it leaked a lot is.. because your bean paste had more liquid in it than it suppose to be…. If you don’t cut the bread for the flower shape.. it will not leak like that.. but I want to say.. to make sure first that your bean paste is thick 🙂
I’ve done it several times but instead of bean paste I used coconut and it turns out so good. This is the best dough and easy to make as well. Thank you
hi Josephine lazona,
wow, it is good to know that you used coconut filling and it turned out good.. 🙂 awesome.. thanks
I just want to say thank you so much for the wonderful step by step tutorial! I always loved these pastries and I was a little intimidated to try it, but I did and it came out beautifully.
I’m very excited to add another amazing item to my repertoire
hi Jainine Jaffer,
You make me very happy to get comment like yours. 🙂 Thank you very much.
I made these using your recipe for red bean paste as well I’m so pleased! Wish I could send you a photo!
Now would love to learn rainbow cake..
hi Sandra Harter,
I love to see your picture for the bread. My email is aeriskitchen gmail.. thanks 🙂
나의할머니 주러 주러 만들 엇어요. 너무 맛있어요. 미안해, 내 한국이 나쁘다면, 나는 모국어로 영어로 이야기한다.
hi Seyoung Lee,
할머니를 위해 만들었다니 너무 착하네요. ^^ 할머니가 행복하셨을것 같아요. 한국어 잘하는데요 뭘… 앞으로도 한국어로 글 남겨주세요. 🙂
hello, your bread looks really good! Can I know what is the oven temperature when you let the dough to proof? Also, what if I leave it at room temperature to proof, how long should it be? 🙂 thankyou!
I wonder if your oven has.. just light on… or..even “keep warm” setting.. use that.. or you can also leave it under a lamp with light on.. leave it until the dough double in size.. thanks
I just made these and they’re sooo pretty and tasty! This is my second time working with yeast. I didn’t have any fast active dry yeast, so just used normal dry yeast and mixed it with some warm water first. The dough was incredibly sticky and was a lot more harder to work with than yours in the video. I added quite a bit of flour but even then it was difficult to knead. Other than that, the bread tastes wonderful and looks really nice. Thanks for the recipe!
hi Dee,
Yes, rising the dough can be challenge.. that’s why I showed the yeast I use.. because I found it’s really work great. I’m very happy to hear that you loved this recipe.. thank you very much.
I made these today and they turned out delish. Your video made it super easy. Also made your red bean paste recipe for these. It was also very easy and turned out great. Thank you!! Quick question – how long does the bean paste normally last in the fridge? Do you have to refrigerate the buns once they are cooked?
hi Tammy,
I’m very happy to hear that you loved this recipe. I keep the bread in a room not in the refrigerator.. it will be okay to eat in couple days that way. If you can not eat them all soon, you can also freeze them. thanks
Do you buns turn out hard on top? And do they get hard the next day or stay moist and soft?
hi Cici,
Yes, it will be a little harder on top..but not like a rock hard. lol It will be still soft. You can put them in a plastic bag or something once it’s cool down. thanks
Hi Aeri- I am an American from the mid-western part of the US. I got back from Korea yesterday and had these from an E-Mart bakery. Your recipe is easy and very good and the red bean paste is awesome. Thanks to you and your web-site now I can have one of these 단팥빵 when I want not to mention the red bean ice cream! 고맙습니다!
Thank you !
hi Robert Johnson,
Nice to meet you. Aha, you live in mid-western part of the US… that will be… hmm… hehe I always wonder about the life in western side of America. 🙂 If you try this recipe.. I hope you like it. Thank you very much.