Sweet red bean Ppang, called “DanPatPpang” 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. π Warm, freshly baked bread tastes very good with bean filling.
Yield: 16 Pieces
Short Korean Lesson
- Bbang (λΉ΅) = Bread
- Bang (λ°©) = Room
Video Instructions
Main Ingredients
- 3Β½ Cups All-Purpose Flour
- 2Β½ Cups Red Bean Paste
- β Cup Lukewarm Water
- β Cup Lukewarm Milk
- ΒΌ Cup Sugar
- ΒΌ Cup Butter, Melted
- 2 tsp Fast Active Dry Yeast
- 1Β½ tsp Salt
- Some Melted Butter (for Brushing)
- Some Black Sesame Seeds (to Garnish)
Directions
Place 3Β½ cups of all-purpose flour in a big mixing bowl. Make three holes in the flour, and then put ΒΌ cup of sugar, 2 tsp of yeast, and 1Β½ tsp of salt in each hole. Gently cover the holes with the flour.
Pour β cup of lukewarm water and β cup of lukewarm milk in the flour mix. Mix everything together with a fork or your hands.
Pour ΒΌ 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 2Β½ 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 1Β½ 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 350Β°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. π
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. π Thanks.
Hi Aeri!
This looks really good, i’m going to try it! Could you make more korean baked good? π
hi Meon,
hehe I will try ~~ thanks π
Annyeong!
what a lucky coincidence. I have red bean paste in my fridge and I was wondering what to do with it (It’s too much for icecream).
Now I know! I’ll go to the kitchen and bake them right now π
Thank you Aeri!
Greetings from Germany,
Steffi
Thanks for sharing, Aeri!
Chinese New Year is coming up (23rd of Jan)
I’m going to try to make this for family. ^.^
*Bryson is growing up.
hi Bennyrondo,
Unni, happy lunar new year ~~ I hope that you have a great time with your lovely family. Yes, he is growing fast. hehe miss you ~~
Hi Aeri!
I love your recipes! My husband does not like red bean paste, are there any other sweet fillings that I could use?
hi Vanessa,
Does he like chest nut or sweet potato ?? You can make paste with them..and use them instead also. ^^
Hi Aeri. Thank you so much for this recipe. I just have a couple of questions, hope you can answer for me.
– can you please tell me what percent milk you used. Non-fat, 1%, 2%, or whole milk?
– if I’m using bread machine for the dough. What setting should I use and how long does it take to knead the dough with machine.
Side note- could you post a recipe for green bean paste. It might be green tea paste, but i’m not too sure. I had it when i was in Seoul and really want to try making it myself. All i know is that it’s green and taste similar to your red bean paste.
Thank you so much for all your recipe!
PS Bryson is so cute!!
hi Ann,
I used whole milk for this recipe.
It can be depending on bread machine. Mine has just (kneading) dough setting… if I use bread machine, I will use that setting..
I will add green bean paste to my list. thanks
Hi Aeri!!! Do you know how to make λΆμ΄λΉ΅?
hi Yun G.,
How are you?? Everything is great over there??
Yes, I will make it someday..just I need the special metal mold for it.
Hi Aeri!
I just finished baking my sweet red bean bread! The kneading was really hard work! But the results are very rewarding! Here’s my picture of my bread! π
http://twitpic.com/898t76
hi Joyce,
Wow, I love your bread picture. Thank you so much. hehe.. you did a good job.. very cute bread and look delicious too.
Okay, I was feeling kind of sad because mine didn’t turn out as perfectly as yours (of course not, first time). But it’s nice to know that I’m not the only one they turned out so fluffy on! π
Hi Aeri!
I was wondering if you can use the dough hook on the stand mixer to knead the dough????
Thank you! π
hi JongSik,
If the instruction for your mixer says ..it’s okay to knead the bread dough.. yes you can.. ^^ thanks
Thank u Aeri, your son is sooo cute I love him
Oh wow!!!
I LOVE red bean paste (insert food name here). I went to the Korean grocery store a while ago to buy the canned paste, but they didn’t have any. My mom told me that I could just make some with the actual beans, but I told her no at the time. Then I saw your recipe up a few days later. I was so excited!!!
I can’t wait to try this recipe! I love dan-pat-bbang and this healthier version (since everything will be home made) will be even better!
Thank you for the recipe! (I think I overused the exclamation point here, ^^;)
hi YeonJi,
hehe..I enjoyed reading your story. Thanks .yes try it someday. π
Hi Aeris! I just tried this recipe, in addition to your older recipes since I’ve created my foodblog. Love your recipes because they are super easy to follow π
I made that red bean paste bread few days ago.even after few days later taste much better.this is so healthy snack.
Hi Aeri,
I want to try making this recipe someday, but can you substitute white flour with whole wheat? Also, substitute white sugar with brown sugar? Thanks
hi Nurul Shahrizan,
If those are your substitue to bake your bread.. you can do that. π of course..since you used healthier ingredients..the taste will be a little different..but it’s healthier.. Hope you like this recipe.
Hi Aeri!
I made this just now, sooooo delicious!! I also made the red bean paste from scratch yesterday hehe~ Two questions though, is it best to keep it at room temperature or in the refrigerator? And how long would they keep? Thank you!
hi Scottie,
Sorry for late reply. If you are going to eat the bread in a day, it will be best to keep at room temperature for the taste..but if it’s longer than that.. you have to keep them in the refrigerator.. can keep about a week.. after 3-4 days.. the taste will not be as good as fresh though..
awww Bryson is so cute! =D
Hi Aeri!
I agree with others that your recipies are very easy to follow!
I want to bake this bread but serve it later, so I wonder if it is okey with the bean paste if i freeze the bread to store it longer<+
hi Ellinor,
Yes, you can do that. π thanks
Hey there! I want to bake these right away but i’ve got a few questions to ask!
Did u use bleach or unbleach all purpose flour?
whats “lukewarm”?
Do you have to butter the baking sheet before so the bread won’t stick or anything like that?
If you can reply soon, that will be great!
THANKS! π
hi Steven,
I just checked my flour… it’s bleached all purpose flour. You can use both. Lukewarm water is water is slightly warm but not hot or not cold..
No butter in the baking sheet.. bread will not stick to it. thanks Hope you enjoy this recipe.
THANK YOU SO MUCH FOR THE FAST REPLY! I can finally make it now!
Once again thanks! π
Sorry to be bothering you again. I just got a cookie pan today, Can i use that instead of the cooking sheet?
Hi Steven,
Yes, you can use cookie pan. ^^
Once again thanks! π
I used your recipe to make both the paste and the bread this morning, the are absolutely delicious. I was surprised by how filling this bread is and I think it makes a great breakfast. :3
π I just finished making them- they’re delicious! Thank you for the wonderful recipe!
Hi Aeri,
I just try ur pat bbang recipe! It tastes soooooo goooooodddd !
Thanx
Aeri,
The Bbang turned out perfectly and so tasty. Thank you for this recipe!!
Hi Aeri,
I got a question for u…should I keep it in the fridge or should I put it outside in the room temperature to keep them moist?!?
hi Lee Lee,
The bread..especially red bean paste will go bad fast in room temperature. So keep some in the freezer if you will not eat soon..and if you will eat soon.. you can just keep some in the refrigerator too. thanks
hi, Aeri!
Lol, that boy is cute.
It’s 11.48pm now and I am making this bread..Haha!
Waiting for the dough to rise now. I am wondering if I’ve got my measuring correct.. My 2/3 cup doesn’t look as much as yours, and my dough is a little dry, so I added some water to smooth it out. Still, it is still not as ‘bouncy’ as your dough looks. π hopefully it turns out right! I’ll tell you again when I am done π
As expected, the dough did not worked out. π I really do not know why. The dough was too dry and unstrecthable. Please help because i really wanna make this bread π π₯
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. π
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.
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
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!! π
can i use baking powder instead of yeast?
hi Vanna,
To rise the dough.. you need yeast not baking powder. Thanks
Hi! Do you have any Korean Streusel bread recipe? If you do, I would love to have it. Thanks π
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
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! π
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 π
Hi Mako,
I don’t know what is korean tapioca sesame bread ball.. ^^ if you have any picture of it..it will help for me to guess what it is.. thanks
after I answered it..I googled and found out what it is.. aha.. okay I will add it to my list. π
Thank you so much for replying:-)
Can not wait to see your recipe, please send me the link , thank you again!!!! π
Hi Aeri,
Thanks a lot for you recipe! My husband love red bean really much and I baked these for him and he ate a few at a time π I also used your red bean paste recipe.
It’s a really easy recipe except I made a few tweaks and posting my experience here, hoping others may benefit from it.
1) I noticed you used fast active yeast, which I guess is different frm the one I used, dry active yeast? Nevertheless, I mix the yeast with lukewarm water first before adding into the flour mixture.
2) I also melt the butter in cold milk before adding into the flour. This way I get lukewarm milk.
3) I leave out 1/2 to 1 cup of flour instead of putting everything into the mixture and slowly add in the remaining as I see fit while kneading. This is because I am hoping to get a really soft dough.
4) I did not knead very hard and that long as suggested about 10mins, so the resulting dough is soft and fluffy but a little difficult to work with and maintain the beautiful ‘fan’ shape. However, I prefer soft and fluffy bread π
I’ll try with harder dough next time so I can get the nice shape. Bwt, I love Korean a lot and looking forward to trying your recipes here!
hi enigma,
Thanks for sharing your good tips with us. π You must be good at cooking and baking. Please share more good tips in the future with us. π
Hi can I use low fat milk ?
Hi Lee,
Sure you can use it. π
This is a good recipe
i made it for my cousins birthday and the whole family loved it π
my beanpaste was a little mushy though it stilll turned out great π
hi Shir,
very good choice for the birthday party. π hehe Thanks.
Yum
hi highd,
Yes, yummy ~~~ π
Thank you so much for replying π
Can not wait to see your recipe, please send me the link , thank you again!!!!
Hi highd,
I’m sorry but what link do you mean? ^^:;
Is there a way to make this with eggs as well?
hi Greg,
Sorry, I didn’t get what you mean exactly.. with eggs? what do you mean.. eggs as a filling ??
Just tried this one tonight π I loved it! The bread didn’t turn out quite as good as yours, but I’m sure with practice I’ll get better. I’m making kimchi next π I’m so happy I found your website.
God bless you
hi DΓ©sirΓ©e,
You are right, if you keep try it, then you will be better and better. I’m also still learning and practicing cooking everyday. hehe God bless you too. Thanks
Hi, I am a huge fan of your recipes, but I went to this Korean Store, and I brought Pat Bbang, and I have no idea on how to reheat it (it’s frozen, and there is directions on the back but they are in Korean). Every time I make it, it is nasty, I have tried the microwave and oven, do you have any other ideas, and i tried putting butter on it, and it still taste the same.
-Please help
Hi Aeri,
Great recipe! Thanks for sharing! My family and I enjoyed this bread a lot!
However, when I first made it I used the ν₯λΉμ ν₯ so it was a bit hard to make (it was still good though haha).
I went to νλ¨μ²΄μΈ and μμ¨λ§μΌ but I couldn’t find the canned ν₯ that you showed π Where can I buy it?
Thank you! ^__^
hi Nicole,
Oh.. I’m surprised that that Korean market didn’t have it.. I think.. other asian market might have it..because Japanese use it often for their cooking too… or you can also make it at home using my recipe.. it is more delicious and healthier.. hehe
here is a link for you. http://aeriskitchen.com/2011/09/homemade-red-bean-anggeum/ thanks
Thank you for the reply, Aeri! π
If you ever have a chance, it would be great if you can make μλ³΄λ‘ λΉ΅ without the use of a dough mixer.~
Thank you!!
-Nicole
hi Nicole,
Okay I will add it to my list and make it someday. π
Thanks.
I made this bbang today ! It turn out so good π I hope to share the photo with you π
hi Ariel,
Wow, you did ? awesome..I love to see your bbang pics too.. hehe Thanks
I am made this bread today. It’s currently baking in the oven as I am typing my comments. Your recipe is easy to follow. It’s hard to knead for 30 mins by hand though. Thanks for sharing. Great recipe! I’ll rate it for 2 Thumbs up!
hi Emelita Garo,
2 thumbs up ?? wow yay !!! Thanks ^^ Your comment is 4 thumbs up then..hehe
It was really easy to make. I kneaded it while watching a korean drama no less. Even made the red bean paste from your recipe. I always had a superstition about eating a red bean bun for good luck. Now that I can make it at home I will always be lucky! kamsahamnida noona! ^^
Hi Jon,
^^ hehe..I enjoyed reading your comment. Thanks for trying my recipe. I wish you good luck always. Kamsahamnida dongsaeng ^^
Annyeong haseyo Aeri noona! I just made your red bean bread recipe and it is delicious! I am devouring one right now as i type this and i keep on eating! Thank you so much for the recipe and God bless
hi Ramon,
Annyeong hasaeyo dongsaeng ^^ Thanks for your comment. God bless you too.
Hi Aeri,
I wonder if this could be steamed?
hi Victor,
You can steam..but I prefer baking it for the flavor and texture.. ^^
Hello! I made these and they turned out perfectly. Your directions were so easy to follow and the video was nice too. THANK YOU!
I was wondering if these would ever be served with a dipping sauce or anything like that?
I love this recipe. Thanks!
hi Grace,
I’m glad to hear that you got success to make it. Good job. This bread actually doesn’t need any other sauce.. since it’s just sweet and delicious itself. Thanks ^^
Thank you so so much for this recipe!!! Its my second pastry baking success!!
Much love xx
hi Sophia Lee,
That sounds wonderful. Thank you for trying my recipes. π
Hi, I want to make a small batch of this, but I cannot figure out how to divide the recipe smaller.. what is the quantity of ingredients I need to make just four instead of sixteen? Thanks.
hi ElizaH,
It is quite time-consuming and has complex steps to do it.. so it will be better to make more than just 4 at once.. that’s why my recipe makes 16 pieces. Maybe what you can do is… make 16 pieces and eat some right away…and freeze rest of them.. and you eat them later. You can reheat the bread in the microwave or toaster oven. 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 λ¨ν₯λΉ΅ when I want not to mention the red bean ice cream! κ³ λ§μ΅λλ€!
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. π If you try this recipe.. I hope you like it. Thank you very much.
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
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
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.
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? π 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 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 π
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hi Seyoung Lee,
ν λ¨Έλλ₯Ό μν΄ λ§λ€μλ€λ λ무 μ°©νλ€μ. ^^ ν λ¨Έλκ° ν볡νμ ¨μκ² κ°μμ. νκ΅μ΄ μνλλ°μ λ… μμΌλ‘λ νκ΅μ΄λ‘ κΈ λ¨κ²¨μ£ΌμΈμ. π
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. π Thank you very much.
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.. π awesome.. thanks
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 π
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 π
hi Vanessa,
That’s great. π Thanks for trying my recipe and give me a feed back. happy happy..hehe
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..
I Feel its yummy <3
hi maha,
yep.. it’s very delicious.. many people like it. π
Can I put something savory or custard in this? For the custard just make a whole bread and fill it with the piping kit. for savory like a meat or even japchae?
hi Kimmie,
Sure you can.. sounds fun and delicious ~~~ π Thanks