My friend studies culinary and they were asked to present a recipe of their favorite cook and she presented two of your dishes. All the judges voted for her. Thank you maangchi!!!
you're like the mother I never had! my mom is abusive but watching this felt like a hug and a lifetime of warmth! so thank you for being you I love you!
1:30 Soaking/cooking the beans: 1 cup dry beans soaked for 10 hours comes to about 2 and a half cups soaked beans. 4 cups water with the soaked bean in a thick bottomed pot (thick bottom will help prevent burning) cook at medium heat for 1 hour with lid on, if beans start to boil over you can crack the lid for awhile till it calms down then cover again 5:59 making the bean past: Turn off the stove add 1 teaspoon salt then a quarter cup dark brown sugar (can use brown sugar or white sugar) a quarter cup rice syrup (if you don’t have you can substitute with half cup sugar or honey) 2 teaspoons vanilla extract. Turn on the stove 7:33 Mashing the beans/texture: 2:19 the dough: begin melting 2 tablespoons unsalted butter add 2 tablespoons sugar and mix until the butter is completely melted. Turn off stove and add 1 and a half cups milk add 2 teaspoons active dry yeast and let it stand for 5 minutes then stir and add 1 teaspoon salt, add 3 and a half cups flour and mix with spoon 4:37 kneading the dough: keep dough in pot and knead 4:59 texture of dough at end of kneading: 5:07 how to rise the dough: cover dough with lid of the pot and let rise in a warm place for 1 hour until doubled in size (will need longer to rise if in a colder place) 8:29 second knead and rest: after 1 hour has past, knead the dough again and let rest for 30 minutes 9:17 separating the dough: divide the dough into 10 equal pieces. Cover with plastic, take one piece of dough at a time and shape it 10:31 shaping the dough: 13:41 third rise: once buns are shaped and in the steamer let them rise for 30 minutes : once the water is boiling put the buns on and cook with stove at medium high heat for 12 minutes then turn the stove to low and cook for 3 minutes
Thank you because now I can come back to your recipe. My youngest son and I went to our favorite Asian restaurant they had red bean buns that where shaped like peaches, pinkish with the green leaves. The restaurant is no longer open. And my son has moved on . With mother's day coming up this brings a bitter sweet memories, now with this resipee I can make him home made red beans buns if he ever comes back around
Hello everybody, thank you for your nice comments as always! English, Bosnian, Indonesian, Chinese (Taiwan), and Vietnamese captions are available now. All of the captions in my videos are submitted by volunteer translators. ua-cam.com/users/timedtext_video?v=G1P7PH5vLrI Their credits are in the description box.
Oh wow! I finally made a batch and I can confirm that these are delicious, even if you make them with no experience! Thank you Maangchi!!! I just followed everything exactly and it turned out great! For people without steamers I recommend a steaming tray (for steaming vegetables) with cheese cloth stretched out it. Just put the buns on the cheese cloth, the tray in a pot with a bit of water, and you can steam them! The cheese cloth below the buns is important though, they stuck even to wax paper in my setup.
Bel MADAI yes parchment should work too, you have to cut individual squares, Ive done it many times for steam buns and when you make bao buns almost every recipe calls for parchment for under and between the flaps
I found this video because it popped up on my page and I started crying, my old best friend that I knew since I was a kid used to make me these whenever I was sad or had a bad day because he thought the best way to make it better was through his cooking. He passed away three years ago. When I saw this video I knew it was something I wanted to learn how to make because of the memories of my friend. Thank you for this,
Oh my god, guys, the dough in this recipe is SEIROUSLYY so delicious!! I’ve been looking for a steamed bun recipe just to have a plain and fluffy and soft bun, and THIS RECIPE is delicious! I couldn’t find any red beans so I bought the bean paste and added it in, it was so delicious! I literally died first bite of the fresh steamed bun, seriously this dough recipe is aMAZING.
My late grandpa was an expert baker of many French and north European styles of breads, among other hobbies. When his parkinsons and other neurological ailments were getting to him the last year of his life I made steamed buns for him based on this recipe when visiting one time, and even though he had a hard time both eating, speaking and listening he lit up tasting steamed bread and hearing about what it was. I've also made it for myself and different friends and they've all found it really interesting and delicious! But connecting with my grandpa through bread one last time was something I really appreciated. Thank you for all your great recipes! :D
Another video I watched earlier today (last name Longest. Channel is Asian in the kitchen I believe) she also talked to the buns and said they were like teenagers and don’t listen 🤣🤣🤣. Must be a cute cultural thing around making these steamed buns. I am obsessed!
Maangchi, I ate my Jjinppang just like you do. I like to eat the skin on its own because is a bit chewy. Then I enjoy the fluffy bun with delicious filling. I ate a lot of Jjinppang or we called it Pau here in Malaysia because my father sells this for a living. He always makes fresh Jjinppang every day and he must sell it on that day also. He never sells frozen one. He wanted to make it fresh so everyone can enjoy fresh Jjinppang. He also kneaded the dough by hand. He never used a machine as he told that it won't taste the same. He philosophy of making a good Jjinppang or Pau is that it must be served hot, fluffy, still fluffy when it is cold and full with filling. This time your video really reminds me to my father. Thank you Maangchi.
Hi Julia See. If U ever visit Bukit Keluang beach in Kuala Besut, Terengganu, you will see a small vendor by the side road to the beach. You will see a 50+ years old man, with red Daihatsu charade car. He is my dad. Stop by an have a taste of the pau. It's only RM1 for any filling. My dad can speak mandarin too.
Portuguese (Brazil) caption is up now! One of my viewers submitted the caption for those who speak Portuguese! Thank you very much! This video has captions in 16 different languages. All were done by our volunteer translators. Thank you so much! ua-cam.com/users/timedtext_video?auto=yes&ref=wt&v=G1P7PH5vLrI
I’m from Mexico, and here we eat beans as a salty dish, so when I ate sweet beans at first was confusing cuz my brain said it’s a salty dish, and my tongue said it’s sweet!!! Lol just an experience. Thanks for your recipes
in Indonesia we only have sweet beans.. after marrying an Indian man and lives there, they serve me a spicy beans. I was so mad because Im expecting my beans to be sweet.. Now im Cambodia, trying new food from the African culture. Spicy bean... not liking it at first.. but sometimes I just dont have any choices as my friend keep cooking some for me... Now i love spicy beans... but sweet beans is always in my heart
I made at home for my family . Everyone was impressed nd complimented me that it look and taste like bought from bakery and also my neighbours also appreciated me and asked for the resipe.
im korean-american and i never had a chance to learn a lot of korean recipes. youre giving me the help no umma or halmeoni has ever been able to, thank you ajumma
For years I’ve watched Korean dramas in which some of my favorite actors like Lee Sang Yoon, So Ji Sub, Jung Woo Sung eat this fluffy bun with dark filling. They always made it like so delicious. Now I know they weren’t just acting! Maangchi, Thank you for sharing this fun video. Hopefully, I will be brave enough to learn the delicious taste of steamed sweet red bean buns personally.
7th jan 2019 i am now making these buns and i know they would come out great. 1) because maangchi smiles throughout the video and puts me at ease. 2) Its a really simple but quick meal for some of us.
Other than loving Maangchi for being a great (read : sweet ) person and great chef what I love the most about her is how she is extremely conscious about not wasting even a morsel of food. Coming from a third world country I know how the struggle for food really is, and nothing is more cringe worthy than witnessing chefs and cooks wasting foods while cooking.
Salma, you get it! We,in U.S.A., can become so very spoiled. I feel so lucky. My Mother taught me not to waste. I don't care how rich/poor we are, it's very important not to waste!...Thank you.
We made these today and they were SO good. I have food allergies so when I travel I can't risk trying a lot of the food that smells so good. Today, after years of waiting I finally got to taste sweet red bean buns safely. They were worth the wait. Thank you for sharing!!
I used to buy them in winter on the way home from the supermarket at a restaurant near my house. It was so nice on a cold winter's day when I was tired after classes and shopping. They were only $1.25 I think too! Then the restaurant got in major trouble with the health inspector and got labled the dirtiest restaurant in the city.. They even had a cocroach infestation in the kitchen.. I think making them at home is the way to go 🥴😅
Japanese caption was submitted by one of my viewers! Thank you so much! ua-cam.com/users/timedtext_video?msg=5&v=G1P7PH5vLrI This video has captions in 18 different languages! All were done by some of you volunteer translators! Awesome!
I wanted to try all Korean local foods,so I made these buns yesterday finally , it was delicious, so soft and milky ,and chewy ..Loved it,my family enjoyed this..I will make this again to pack for my uni lunch...Thank you so much for this wonderful recipe .,,,.. Love from Sri Lanka 🇱🇰
I used this dough recipe to make traditional Polish steamed buns with blueberry sauce (melt the butter, add some sugar, than blueberries, cook for few minutes and simply pour the mixture over freshly steamed buns) and it came out perfect. Original recipe calls for egg in the dough but many times my dough was too hard after cooking and this one without eggs is just what it should be :)
I used to eat this every morning for breakfast when I was a kid! My grandma and mom would make a big batch every other week. I got so nostalgic watching this video, I think I'll go make some soon :')
Mangchi, something is about you that makes me feel happy it like you emit positive aura. I have an accountancy exam within 10 days and this video of yours released all my pressure built inside me. Seriously you are love. I will definitely try these buns and let you know
Such an coincidence! I’m watching this when I have 10 more days to my ACCA exam! (11 months after your exam!) Felt depressed a moment ago but after watching this and saw your message, I feel good again! Thanks Maangchi for creating this video! I so want to follow your recipe to make the red bean buns after exam!
I shall be making this tomorrow morning , currently waiting for my beans to be soaked and ready 😁 I’ve been craving for this so what’s better than it being home made!! And recipe by ms.Maangchi 😌 I can’t wait !! ~UPDATE~ I have done it ladies and gentlemen!!!and let me tell you , my family loved it. I did mess up on the yeast , made it too warm but I fixed it with more flour, so I saved it. The beans tho…I bought small red beans and not the actual Adzuki beans but still it turned out pretty good. Overall my experience with this is a 10/10 . Easy to make and it’s delicious. Love from Guam 😂🇬🇺🙌🏻
I love Korean food .Because I am an Arab girl, there are no stores selling Korean food. I really wanted to taste it. After I found your account, I used to make your dishes and thank you. Really, thank you.😭😭💜
Maangchi I made this yesterday for My Family. It turned out perfect! I followed your video. It was like you were there with me. It was fun... I can’t wait to make more of your recipes... thank you for sharing your passion and teaching us.
You remain me a very Korean friend that I met 20 years ago when I just came from Mexico to Chicago. You are so nice and you explain very well and with a lot of graceful way. I send you a lot of hugs from Chicago
I made this just today and it is like “wow” this is my very first home made steamed bread. The baked version of this was my favorite and i only bought this from the bakery but now I feel so proud of myself because I perfectly made this through your recipe. Thank you so much for this. I love baking but I don’t know how to bake and thanks to you I have an idea now how to make buns😘😘..
"I have fluffy cheeks" Aww...she's adorable..she reminds me of my mom honestly and it makes me both happy/warm and sad/homesick. She's also really pretty. This was really nice :D
Maangchi, you make me just LOL!! It is so fun to watch you PLAY with the food, like a little delighted child. I just love it. I love your laughter and humor. Besides feeding us delicious food, you feed our souls as well. I'll wash these buns, my favorite too, down with my new batch of your amazing makgeolli! Thank you so much for all you do for us. You bring such joy!
This is my first time seeing this channel and I must admit, she’s so cute! I love her instructions and cute expressions. Her laughter and humor is so infectious, it just makes me happy.
recently, ive become interested in asian cooking. ever since i was small i LOVED these buns. im ecstatic that me and my family can make these delicious sweets. thank you so much, maangchi!!
@@sassychuchi1335 i knead it just a few minutes til smooth, what's important to sit the dough in sufficient time. My house temperature is cold, so i sit the dough for 2 hours
I can't help but laugh when watching this video. You are so adorable and naturally funny; definitely one of the best cooking videos I've come across over the years. Thank you for sharing your delicious recipe for all to see. Peace, Love and Blessings dear sister.
I am making this right now.... Waiting fr the dough to rise and the beans are almost done... And re-watching ur video again and again to memorize the process and check out if I hv missed any point. ❤️❤️❤️❤️ Watched this video for the first time 3 years ago and now I realise i can't keep myself from making this. 😭😭 Thanks for an amazing explanation... I can follow it so easily ❤️
Update: It turned out so good. The buns were so soft and fluffy and the sweet red beans filling tasted more like sweet potato filling with crunchy whole beans here and there. ❤️❤️
Yui Chan i'm so sad ;-; he was my bias from SHINee... imagine how his members felt ugh my heart goes out to them and everyone that was close to him in person ♡♡♡
Watching your cooking videos made me feel like I'm in korea 🥺 learning and experiencing korean culture through your videos ! I'm very desperate about visiting Korea and people over there u have such a warm vibe 🥺💜
Of all steamed bun recipes I’ve seen on UA-cam, her’s are one of the fluffiest. Definitely trying these with a traditional pork recipe soon ! Thank you Maangchi
I am half korean half german and I was sooooo happy when my korean ,background but born in canada ,husband found you. My mum never showed my how to cook korean food eventhough I was always watching her cook. Its hard to rember all her steps and measurements lol 감사합니다 망지!
Hi Maangchi, I was really depressed, and then I made these with your recipe. The buns were so fluffy and the red beans were so sweet and earthy. Instantly made me happier and I forgot the thoughts I had then. Thank you!
This is still one of my favorite recipes. I am making these red bean buns today as the first cold front of fall moves in. I like making an extra batch of the red bean filling and freezing it, it's also yummy as a spread on toast or even by the spoonful! The dough recipe also makes delicious dinner rolls. I put dough balls in a buttered muffin pan and bake them at 350°F until golden brown on the top. Time baking depends on how big you make the rolls, I just watch them, when you tap the top of bread and it sounds hollow, the bread is done baking. Thank you again this has become such a staple recipe in my kitchen, love you!
I am making it right now,it's resting just 30 mins left will update on how it turns out. I know it will be good cuz maangchi's recipe never fails me unless I did something wrong 😁😁😉 Update:so just finished making it and I am eating it right now and it is soo delicious 😋 😍 . I used custard cream instead but still delicious will 100 percent make again and again!!!!!
I tried the dough with our Filipino siopao filling it’s really fluffy and good my American hubby really loves it Maangchi thank you so much for sharing this recipe I feel I’m a professional baker 👩🍳 lil😀❤️
Dear Maangchi, I discovered your channel while looking for recipes for my 5 year old's lunch box. She and I now watch your videos together. She is always excited to see your hats and to see what you're making, and so am I. Thanks for sharing these lovely recipes with us in such a friendly way!
Your recipe is really the best! It was my 2nd try with Jjinppang, after I failed for the first time, I gave it up, but I gave me one more chance, after I found it in your video..really big great success!!! So delicious!!! My friends and family cheered me up to open a korean bakery! Really appreciated for this perfect Jjinppang recipe, it is even better than any Jjinppang I've ever had in my whole life! Thanks so much!!!
Thank you Maangchi, for these amazing videos. You’re super cute inside and out and your personality and love for what you do is what has made me click next on your videos. They’ve helped me when I’ve been feeling really down lately and I only wish I had the time and access (small town woes) to make things like this from your videos! But for now, your videos help calm me focus and calm down and I’m grateful for that. Thank you Maangchi!!
You have what I call "Barista" or "Chef" hands. I got mine in college working at Starbucks. Spill enough hot milk on your hands/fingers, you stop feeling it. :) Chef hands are hard earned! Great recipe!
LJ Aquatics...yes, for people who cook so often like me..3 meals a day, my hands are so toughened that I can easily touch piping hot food and lift off a boiling lid or pot with my bare hands. I sacrifice my hands for beautiful awesome food for my family! Lol 😄
I made them! Was a total success (except that they were a little deformed) lol....other than a bit too sweet so will add less sugar, but they were great!
It's the inside. 2 tablespoon is not going to be too sweet for 10 large buns. I used premade red bean paste from asian store. Paste is fairly sweet and so you may not want to stuff it like what she did. I skipped the bean making process to make the it easier on myself. It was a total success. The bun was fluffy, soft and chewy!
After watching several videos of steam buns that would work for my pork bun recipe. This is the only one that captured the flavor and texture of what I was looking to make. When I made my very first batch, they were gone within last than 10 mins. I am making my pork buns again for thanksgiving and I always come back to this video as a reminder of perfection. Thank you :)
I’m in Korea right now for the first time and there is the sweetest old lady selling these on the street in a shopping district. It’s so good and I can’t wait to try to make these when I get back home 🥺
i saw a recommendation for your channel today- all of them had descriptions about what their channel was about, but yours was just "Everyone loves Maangchi!" and I have to say, I agree!! You are just such a sweetheart!
Hi.. I've to try this for my daughter she learned about this sweet bun from watching anime " Naruto " she would be surprise if I make it for her.. love your sense of humour & watching your video for the first time.
I did it! Best buns I’ve made that I loved. Stairs soft and fluffy, even the next day. Love the texture
Great job!
My friend studies culinary and they were asked to present a recipe of their favorite cook and she presented two of your dishes. All the judges voted for her. Thank you maangchi!!!
Yay! ; )
That’s absolutely amazing! I hope you and your friend are doing well! 💙✨
Hey. I know this is an old commentary but, do you mind sharing which recipies they were?
you're like the mother I never had! my mom is abusive but watching this felt like a hug and a lifetime of warmth! so thank you for being you I love you!
same here. wish I had a mother like her, she's so amazing.
Same
00000
Same here
I feel the same way! I want her to be my mom and I’m a grown ass adult!
I would like to bless this joyous women for just existing and being so happy and cute
I liked maangchi I can see she's to kind woman I loved her cooking too
She is adorable, isn't she?
@@30lindam yes, yes, yes🙋♀️
me too
Same
1:30 Soaking/cooking the beans:
1 cup dry beans soaked for 10 hours comes to about 2 and a half cups soaked beans. 4 cups water with the soaked bean in a thick bottomed pot (thick bottom will help prevent burning) cook at medium heat for 1 hour with lid on, if beans start to boil over you can crack the lid for awhile till it calms down then cover again
5:59 making the bean past:
Turn off the stove add 1 teaspoon salt then a quarter cup dark brown sugar (can use brown sugar or white sugar) a quarter cup rice syrup (if you don’t have you can substitute with half cup sugar or honey) 2 teaspoons vanilla extract. Turn on the stove
7:33 Mashing the beans/texture:
2:19 the dough:
begin melting 2 tablespoons unsalted butter add 2 tablespoons sugar and mix until the butter is completely melted. Turn off stove and add 1 and a half cups milk add 2 teaspoons active dry yeast and let it stand for 5 minutes then stir and add 1 teaspoon salt, add 3 and a half cups flour and mix with spoon
4:37 kneading the dough:
keep dough in pot and knead
4:59 texture of dough at end of kneading:
5:07 how to rise the dough: cover dough with lid of the pot and let rise in a warm place for 1 hour until doubled in size (will need longer to rise if in a colder place)
8:29 second knead and rest: after 1 hour has past, knead the dough again and let rest for 30 minutes
9:17 separating the dough: divide the dough into 10 equal pieces. Cover with plastic, take one piece of dough at a time and shape it
10:31 shaping the dough:
13:41 third rise: once buns are shaped and in the steamer let them rise for 30 minutes
: once the water is boiling put the buns on and cook with stove at medium high heat for 12 minutes then turn the stove to low and cook for 3 minutes
Thank you because now I can come back to your recipe.
My youngest son and I went to our favorite Asian restaurant they had red bean buns that where shaped like peaches, pinkish with the green leaves. The restaurant is no longer open. And my son has moved on . With mother's day coming up this brings a bitter sweet memories, now with this resipee I can make him home made red beans buns if he ever comes back around
Thank you !
best comment!!!
Благодарю
@@ogeegonesoon8549
Did he end up coming around ? And did he enjoy your version of the red bean bun ?
Hello everybody, thank you for your nice comments as always!
English, Bosnian, Indonesian, Chinese (Taiwan), and Vietnamese captions are available now. All of the captions in my videos are submitted by volunteer translators. ua-cam.com/users/timedtext_video?v=G1P7PH5vLrI Their credits are in the description box.
Maangchi 1 cup = ... g ? please answer me. because if i'm read at internet every blog's is differents
thank you maangchi . i love all your videos .
Maangchi 메리 크리스마스~~ 행복한 성탄절 추억 만드세요~^^🎅💖💕
Maangchi These look delicious. I can see me making a vegan version. Yummy.
😘😘😘
Oh wow! I finally made a batch and I can confirm that these are delicious, even if you make them with no experience! Thank you Maangchi!!! I just followed everything exactly and it turned out great! For people without steamers I recommend a steaming tray (for steaming vegetables) with cheese cloth stretched out it. Just put the buns on the cheese cloth, the tray in a pot with a bit of water, and you can steam them! The cheese cloth below the buns is important though, they stuck even to wax paper in my setup.
What a great tip that you are sharing with us! Thank you so much!
@Lo the linked recipe in the description says all purpose flour.
You can also use parchment paper and after it’s steamed, you just peel off the paper.
@@americanmomma3025 parchment paper really?
Bel MADAI yes parchment should work too, you have to cut individual squares, Ive done it many times for steam buns and when you make bao buns almost every recipe calls for parchment for under and between the flaps
I love how she encourages people to get together and doing something everyone will definitely enjoy.
Wow looks very Yummi!
I found this video because it popped up on my page and I started crying, my old best friend that I knew since I was a kid used to make me these whenever I was sad or had a bad day because he thought the best way to make it better was through his cooking. He passed away three years ago. When I saw this video I knew it was something I wanted to learn how to make because of the memories of my friend. Thank you for this,
Oh my god, guys, the dough in this recipe is SEIROUSLYY so delicious!! I’ve been looking for a steamed bun recipe just to have a plain and fluffy and soft bun, and THIS RECIPE is delicious! I couldn’t find any red beans so I bought the bean paste and added it in, it was so delicious! I literally died first bite of the fresh steamed bun, seriously this dough recipe is aMAZING.
I knew it
So can we use meet ,cheese etc for this recipe instead of beans? I dont like beans
@@nevergiveupdearfriend7289 I'm sure you can use all sorts of variations for the stuffing as long as it's not too watery.
@@chandlerholiday9185 I saw just before washing my hands to prepare it ! You encourage me more!
Try looking for adzuki or azuki beans on Amazon.
My late grandpa was an expert baker of many French and north European styles of breads, among other hobbies. When his parkinsons and other neurological ailments were getting to him the last year of his life I made steamed buns for him based on this recipe when visiting one time, and even though he had a hard time both eating, speaking and listening he lit up tasting steamed bread and hearing about what it was. I've also made it for myself and different friends and they've all found it really interesting and delicious! But connecting with my grandpa through bread one last time was something I really appreciated. Thank you for all your great recipes! :D
👍
What a touching story it is!
This touched my heart, sitting here with tears in my eyes. Bless you, may your Grandfather RIP. X
Que hermosa historia de tu abuelo y el pan. Gracias por compartirlo, saludos al abuelo ❤❤❤
@@camigg1788 Igualmente aquí.
i lost my shit when she told the dough to "calm down" thats gangster hahahaha
AHAHAHAHAHA..that was funny.
Haha me, too
Lmao shes too funny. I could listen to her all day lol
12:08 ! 😂💕❤️💕
@@ilovekeppu thank you
i laugh so hard when she was talk to buns "calm down" what a funny and inspiring women. been watching this chanel since 2016
: )
And then she gave the buns a "spanking" 😂
Another video I watched earlier today (last name Longest. Channel is Asian in the kitchen I believe) she also talked to the buns and said they were like teenagers and don’t listen 🤣🤣🤣. Must be a cute cultural thing around making these steamed buns. I am obsessed!
Maangchi, I ate my Jjinppang just like you do. I like to eat the skin on its own because is a bit chewy. Then I enjoy the fluffy bun with delicious filling. I ate a lot of Jjinppang or we called it Pau here in Malaysia because my father sells this for a living. He always makes fresh Jjinppang every day and he must sell it on that day also. He never sells frozen one. He wanted to make it fresh so everyone can enjoy fresh Jjinppang. He also kneaded the dough by hand. He never used a machine as he told that it won't taste the same. He philosophy of making a good Jjinppang or Pau is that it must be served hot, fluffy, still fluffy when it is cold and full with filling. This time your video really reminds me to my father. Thank you Maangchi.
athirah yusoff Hi where's the place your father sells the pau? I wanna try
Hi Julia See. If U ever visit Bukit Keluang beach in Kuala Besut, Terengganu, you will see a small vendor by the side road to the beach. You will see a 50+ years old man, with red Daihatsu charade car. He is my dad. Stop by an have a taste of the pau. It's only RM1 for any filling. My dad can speak mandarin too.
Thank You, Agatha Jay.
athirah yusoff Thank you. Will look out when I travel there 😊
Heartwarming indeed! I hope your dad will pass down his red bean bun recipe to you. Perhaps you can share it with us here in future as well :)
It makes no sense how ADORABLE you truly are!!! This was my first time seeing one of your videos and I enjoyed every minute lol
Agreed. This is my 1st video too.
She is. I agree :-)
Yes I agree. She looks like a doll..lol....very sweet personality
Precisely!
Me too. My first time watching. Honestly I fall in love with you. You earned a new sub.
I love that you explain what "room temperature" was to you! Thank you for that small, yet important detail!
Spanish (Latin America) and Thai captions were submitted by my viewers! Thank you so much! ua-cam.com/users/timedtext_video?msg=5&v=G1P7PH5vLrI
Portuguese (Brazil) caption is up now! One of my viewers submitted the caption for those who speak Portuguese! Thank you very much! This video has captions in 16 different languages. All were done by our volunteer translators. Thank you so much! ua-cam.com/users/timedtext_video?auto=yes&ref=wt&v=G1P7PH5vLrI
I’m from Mexico, and here we eat beans as a salty dish, so when I ate sweet beans at first was confusing cuz my brain said it’s a salty dish, and my tongue said it’s sweet!!! Lol just an experience. Thanks for your recipes
Confirmo jajaja
Frijol dulce sabe bueno de relleno
in Indonesia we only have sweet beans.. after marrying an Indian man and lives there, they serve me a spicy beans. I was so mad because Im expecting my beans to be sweet.. Now im Cambodia, trying new food from the African culture. Spicy bean... not liking it at first.. but sometimes I just dont have any choices as my friend keep cooking some for me... Now i love spicy beans... but sweet beans is always in my heart
Maangchi youre so amazing woman ! Thank you so much for sharing your magnificent recipies my grandchildren like so much
155 yesss
I made at home for my family . Everyone was impressed nd complimented me that it look and taste like bought from bakery and also my neighbours also appreciated me and asked for the resipe.
Great 👍
Did you use the Korean red beans, or can we use the random red beans that we find in the supermarket? (I live in Europe) thanks ;)
@@heylalalou any red beans will do
im korean-american and i never had a chance to learn a lot of korean recipes. youre giving me the help no umma or halmeoni has ever been able to, thank you ajumma
For years I’ve watched Korean dramas in which some of my favorite actors like Lee Sang Yoon, So Ji Sub, Jung Woo Sung eat this fluffy bun with dark filling. They always made it like so delicious. Now I know they weren’t just acting!
Maangchi, Thank you for sharing this fun video. Hopefully, I will be brave enough to learn the delicious taste of steamed sweet red bean buns personally.
7th jan 2019 i am now making these buns and i know they would come out great. 1) because maangchi smiles throughout the video and puts me at ease. 2) Its a really simple but quick meal for some of us.
Other than loving Maangchi for being a great (read : sweet ) person and great chef what I love the most about her is how she is extremely conscious about not wasting even a morsel of food. Coming from a third world country I know how the struggle for food really is, and nothing is more cringe worthy than witnessing chefs and cooks wasting foods while cooking.
Salma Sultana my thoughts, too!
my dearest I totally agree with all of u guys...he is very rude and an idiot...
my dearest Gordon Ramsay is from Scotland fyi.
Salma, you get it! We,in U.S.A., can become so very spoiled. I feel so lucky. My Mother taught me not to waste. I don't care how rich/poor we are, it's very important not to waste!...Thank you.
Salma Sultana tbh
We made these today and they were SO good. I have food allergies so when I travel I can't risk trying a lot of the food that smells so good. Today, after years of waiting I finally got to taste sweet red bean buns safely. They were worth the wait. Thank you for sharing!!
Congratulations!
I used to buy them in winter on the way home from the supermarket at a restaurant near my house. It was so nice on a cold winter's day when I was tired after classes and shopping.
They were only $1.25 I think too!
Then the restaurant got in major trouble with the health inspector and got labled the dirtiest restaurant in the city..
They even had a cocroach infestation in the kitchen..
I think making them at home is the way to go 🥴😅
Polish caption was submitted by one of my viewers! Thanks a lot! ua-cam.com/users/timedtext_video?msg=5&v=G1P7PH5vLrI
Japanese caption was submitted by one of my viewers! Thank you so much! ua-cam.com/users/timedtext_video?msg=5&v=G1P7PH5vLrI This video has captions in 18 different languages! All were done by some of you volunteer translators! Awesome!
Maangchi I've been watching for years I feel like you're part of my family I love you
Christianity
V 688186
I wanted to try all Korean local foods,so I made these buns yesterday finally , it was delicious, so soft and milky ,and chewy ..Loved it,my family enjoyed this..I will make this again to pack for my uni lunch...Thank you so much for this wonderful recipe .,,,..
Love from Sri Lanka 🇱🇰
Great!!
Spanish caption was submitted by one of our volunteer translators! Thank you so much!
Que bien querida, excelentes recetas y Tu le agregas la ternura a tus comidas que la hacen esplendorosas
Yay 😊💖
@@lahexe8138 porfavor podria darme la receta en español..mil gracias.
Greek caption is available now. Sofia Anna submitted the caption for those who speak Greek. Thank you, Sofia!
Maangchi We have something similar in Kerala called modakam. But the filling is green gram, coconut shredding.
I know them, used in Ganesha festival
Thanks Sofia
Maangchi
Chi
Prema Pol Lin
겨울이면 제일 생각나는게 김 모락모락 나는 찐빵이죠~ 좀 있으면 아이들 겨울 방학인데요~ 레시피 잘 보고 있다 해줄려구요~ 정겨운 망치님 웃음소리에 훈훈한 기운으로 아침시간을 보내고 있어요~ 항상 망치님 영상 감사히 보고 있어요~ 추운 날히 건강 잘 챙기세요~^^❤
한국어자막 보세요 필요하시면! ua-cam.com/users/timedtext_video?v=G1P7PH5vLrI
김재경 to ni go
Salam from indonesia…i love this vidio…
K
My 5years old daughter said ," Maangchi is the best". I don't know what she understood. but she loves her shows. mainly her appearance..
Yes, what made her say that! : ) Did I wear a hat in this video? She's so cute, cute!
maangchi is literally the sweetest nicest woman on the entire youtube
People like you truely deserve success and love and kindness in all possible ways Love all the way from Pakistan
The caption that said "I'm a mature adult but I'm still eating my jjinppang this way"... I fully identify with that 💛💙💜💚
I used this dough recipe to make traditional Polish steamed buns with blueberry sauce (melt the butter, add some sugar, than blueberries, cook for few minutes and simply pour the mixture over freshly steamed buns) and it came out perfect. Original recipe calls for egg in the dough but many times my dough was too hard after cooking and this one without eggs is just what it should be :)
Sounds great!
😊😅😅
That sounds yummy as well 😋
I love you Maangchi, you're such an adorable and cheerful person!
Dutch caption is up now! One of my viewers submitted the caption! Thank you so much! ua-cam.com/users/timedtext_video?v=G1P7PH5vLrI
I loved this recipe so much that I wanted to submit the Dutch translation, so they could make your delicious recipe too
Thanks for your Korean food recipes, good humor and share your culture with us. Greetings from the south of Chile
She's pretty!
I used to eat this every morning for breakfast when I was a kid! My grandma and mom would make a big batch every other week. I got so nostalgic watching this video, I think I'll go make some soon :')
Jin, Yes, it reminded me when I was a kid, I love it. that was 55 years ago. I tried getting it from Asian grocery store but it does not taste right.
Hii Maangchii..I'm 17 years old.I made this today and it came really well..💖💖Thank you so much..🥰Lovee uu..😍😍
Congratulations! From now on you can make this sweet fluffy buns anytime you want!
You had my like at "fluffy cheeks"!
Mangchi, something is about you that makes me feel happy it like you emit positive aura. I have an accountancy exam within 10 days and this video of yours released all my pressure built inside me. Seriously you are love. I will definitely try these buns and let you know
Good luck with the test! Cheers! ; )
@@Maangchi thanks mangchi youre the best
Such an coincidence! I’m watching this when I have 10 more days to my ACCA exam! (11 months after your exam!) Felt depressed a moment ago but after watching this and saw your message, I feel good again! Thanks Maangchi for creating this video! I so want to follow your recipe to make the red bean buns after exam!
i’m making this for the second time and going to continue for the rest of my life it’s so good, thank you
👍
Hi, may I ask what's kind of flour that you used? Thank you!
@@imnoone3051 just all purpose flour :3
@@littlekoalakoala8429 thank you!
I shall be making this tomorrow morning , currently waiting for my beans to be soaked and ready 😁
I’ve been craving for this so what’s better than it being home made!! And recipe by ms.Maangchi 😌 I can’t wait !!
~UPDATE~
I have done it ladies and gentlemen!!!and let me tell you , my family loved it.
I did mess up on the yeast , made it too warm but I fixed it with more flour, so I saved it.
The beans tho…I bought small red beans and not the actual Adzuki beans but still it turned out pretty good.
Overall my experience with this is a 10/10 . Easy to make and it’s delicious.
Love from Guam 😂🇬🇺🙌🏻
I love Korean food .Because I am an Arab girl, there are no stores selling Korean food. I really wanted to taste it. After I found your account, I used to make your dishes and thank you. Really, thank you.😭😭💜
Maangchi I made this yesterday for My Family. It turned out perfect! I followed your video. It was like you were there with me. It was fun... I can’t wait to make more of your recipes... thank you for sharing your passion and teaching us.
Yay! Congratulations! clap clap! : )
What kind of flour did you use?
She makes yummy food and spicy foods
I hope you also washed hands together
You remain me a very Korean friend that I met 20 years ago when I just came from Mexico to Chicago. You are so nice and you explain very well and with a lot of graceful way. I send you a lot of hugs from Chicago
That's awesome Red bean steamed buns. I enjoyed watching your show and some of your videos other videos.
I made this just today and it is like “wow” this is my very first home made steamed bread. The baked version of this was my favorite and i only bought this from the bakery but now I feel so proud of myself because I perfectly made this through your recipe. Thank you so much for this. I love baking but I don’t know how to bake and thanks to you I have an idea now how to make buns😘😘..
Wonderful!
I’m Korean and Black and you remind me so much of my mom! I love what you do! God bless you for sharing!
"I have fluffy cheeks"
Aww...she's adorable..she reminds me of my mom honestly and it makes me both happy/warm and sad/homesick. She's also really pretty. This was really nice :D
Thank you, Lady Maangchi. Today I made twenty lovely buns. It seems your fermenting tactic is the best.
Wonderful!
You are so cute.. I watched this video only because of you. The way speak is really so sweet..
Indeed. No doubt adorable.
Maangchi, you make me just LOL!! It is so fun to watch you PLAY with the food, like a little delighted child. I just love it. I love your laughter and humor. Besides feeding us delicious food, you feed our souls as well. I'll wash these buns, my favorite too, down with my new batch of your amazing makgeolli! Thank you so much for all you do for us. You bring such joy!
This is my first time seeing this channel and I must admit, she’s so cute! I love her instructions and cute expressions. Her laughter and humor is so infectious, it just makes me happy.
recently, ive become interested in asian cooking. ever since i was small i LOVED these buns. im ecstatic that me and my family can make these delicious sweets. thank you so much, maangchi!!
I made this recipe today and the result was so delicious ! 🙆
👍
@@Maangchi maangchi!!! Help i forgot to get the paper thing!! is there anything i can use to replace it? cause i already made the dough😂😭😭
May I ask..after the dough rise how do you know that kneading is enough?
@@sassychuchi1335 i knead it just a few minutes til smooth, what's important to sit the dough in sufficient time. My house temperature is cold, so i sit the dough for 2 hours
@@khairahmukhlisahhertanto5501 thanks!
Great video! I love how you mix actual instructions with personal stories and anecdotes, it’s really useful and fun to watch!
I can't help but laugh when watching this video. You are so adorable and naturally funny; definitely one of the best cooking videos I've come across over the years. Thank you for sharing your delicious recipe for all to see. Peace, Love and Blessings dear sister.
I am making this right now.... Waiting fr the dough to rise and the beans are almost done... And re-watching ur video again and again to memorize the process and check out if I hv missed any point. ❤️❤️❤️❤️
Watched this video for the first time 3 years ago and now I realise i can't keep myself from making this. 😭😭
Thanks for an amazing explanation... I can follow it so easily ❤️
I hope it turned out good! Happy cooking!
@@Maangchi Yesss, they were so tasty and soft... My family loved it so much❤️❤️❤️
Update: It turned out so good. The buns were so soft and fluffy and the sweet red beans filling tasted more like sweet potato filling with crunchy whole beans here and there. ❤️❤️
Maangchi's smile is exactly what I needed after Jonghyun's news
Yui Chan i'm so sad ;-; he was my bias from SHINee... imagine how his members felt ugh my heart goes out to them and everyone that was close to him in person ♡♡♡
same
Yui Chan I still can't believe, it's so unreal 😥
Yui Chan my shawols ;^;
stay strong, everyone 💕
Diana Dormeuse (UA-cam) submitted French caption! Thank you very much! ua-cam.com/users/timedtext_video?msg=5&v=G1P7PH5vLrI
With a glass or plastic you can smash de beans.
Can you use soy milk or any other dairy alternatives instead
O my goodness you are just to cute and adorable for words,thanks a lot for recipe.God bless you🙏🙏❤❤❤❤❤🙏🙏🙏
Some of the French captions ought to be changed/better translated but it was kind of her to provide captions !
How many cups of flour
The "Close your mouth" message popped up as I was literally drooling, I thought the FBI was on to me.
Hi Maangchi, i enjoyed the way u speak, so bubbly n also the way explain. It so simple as ABC.
What makes you think they’re not?
Watching your cooking videos made me feel like I'm in korea 🥺 learning and experiencing korean culture through your videos ! I'm very desperate about visiting Korea and people over there u have such a warm vibe 🥺💜
❤️
Of all steamed bun recipes I’ve seen on UA-cam, her’s are one of the fluffiest. Definitely trying these with a traditional pork recipe soon ! Thank you Maangchi
Maangchi, you have to be one of the most entertaining and fun channels to watch 😁
I am half korean half german and I was sooooo happy when my korean ,background but born in canada ,husband found you. My mum never showed my how to cook korean food eventhough I was always watching her cook. Its hard to rember all her steps and measurements lol
감사합니다 망지!
👍
Hi Maangchi,
I was really depressed, and then I made these with your recipe. The buns were so fluffy and the red beans were so sweet and earthy. Instantly made me happier and I forgot the thoughts I had then. Thank you!
👏
Yes I find happiness in cooking too 😊!
Also look at you A PIN 📌~
Maangchi always comes through with the dopest outfits
She does
It feels natural when she is wearing a green hat.. may look weird on others..Not on maangchi
Carolina Paredes she’s so cute she looks like a little Christmas elf in this video
on goddd lmao
This is still one of my favorite recipes. I am making these red bean buns today as the first cold front of fall moves in. I like making an extra batch of the red bean filling and freezing it, it's also yummy as a spread on toast or even by the spoonful!
The dough recipe also makes delicious dinner rolls. I put dough balls in a buttered muffin pan and bake them at 350°F until golden brown on the top. Time baking depends on how big you make the rolls, I just watch them, when you tap the top of bread and it sounds hollow, the bread is done baking. Thank you again this has become such a staple recipe in my kitchen, love you!
This was so wonderfully detailed - felt just like a mother teaching their child - I will certainly make these!
I am making it right now,it's resting just 30 mins left will update on how it turns out. I know it will be good cuz maangchi's recipe never fails me unless I did something wrong 😁😁😉
Update:so just finished making it and I am eating it right now and it is soo delicious 😋 😍 . I used custard cream instead but still delicious will 100 percent make again and again!!!!!
You are the cutest so funny to watch thanks for the awesome recipes
''Something the whole family can make together'' My family will only help me with eating after I'm done making this xD
i wanna be like maangchi when i grow up- joyous, adorable, stylish and good at cooking 🥺
You're a radiant being. Thank you so much for this.
I tried the dough with our Filipino siopao filling it’s really fluffy and good my American hubby really loves it Maangchi thank you so much for sharing this recipe I feel I’m a professional baker 👩🍳 lil😀❤️
Thank you i want try your way of cooking
Dear Maangchi, I discovered your channel while looking for recipes for my 5 year old's lunch box. She and I now watch your videos together. She is always excited to see your hats and to see what you're making, and so am I. Thanks for sharing these lovely recipes with us in such a friendly way!
Your recipe is really the best! It was my 2nd try with Jjinppang, after I failed for the first time, I gave it up, but I gave me one more chance, after I found it in your video..really big great success!!! So delicious!!! My friends and family cheered me up to open a korean bakery! Really appreciated for this perfect Jjinppang recipe, it is even better than any Jjinppang I've ever had in my whole life! Thanks so much!!!
I like her accent and her little hacks, they are really helpful, these little things are what make your food delicious!
Ahhh I really want to taste it
They’re really good. I haven’t had one in a while, but I do remember liking them.
Angel Yixing yessss
Make it :)
Angel Yixing dona
U can buy them @ Korean or Asian market. They're frozen, but after steaming they're almost like a fresh.
I did this red bean bun sussesfully，step by step ，my family loved so much ，and we love you too 💞🥰👍👍👍🙏🙏
Great 👍
Was she using wheat flour or rice flour? I dunno how to make it...
I had try again to make the buns. But they didn't turn out as your. What did I do wrong? Please help!
"fluffy cheeks" 😆...
I hope I get fluffy cheeks too from eating these bean buns 🤩
haha!
I made it and it is super good! Better than any other ones I have made.
Thank you Maangchi, for these amazing videos. You’re super cute inside and out and your personality and love for what you do is what has made me click next on your videos. They’ve helped me when I’ve been feeling really down lately and I only wish I had the time and access (small town woes) to make things like this from your videos! But for now, your videos help calm me focus and calm down and I’m grateful for that.
Thank you Maangchi!!
You have what I call "Barista" or "Chef" hands. I got mine in college working at Starbucks. Spill enough hot milk on your hands/fingers, you stop feeling it. :) Chef hands are hard earned! Great recipe!
LJ Aquatics...yes, for people who cook so often like me..3 meals a day, my hands are so toughened that I can easily touch piping hot food and lift off a boiling lid or pot with my bare hands. I sacrifice my hands for beautiful awesome food for my family! Lol 😄
my grandad used to call them 'asbestos fingers' cause he got them working as a roofer for years!! hammer enough nails into a finger i guess ahhaha
I made them! Was a total success (except that they were a little deformed) lol....other than a bit too sweet so will add less sugar, but they were great!
Congratulations!
The inside was too sweet or the dough? I plan to make this too
It's the inside. 2 tablespoon is not going to be too sweet for 10 large buns. I used premade red bean paste from asian store. Paste is fairly sweet and so you may not want to stuff it like what she did. I skipped the bean making process to make the it easier on myself. It was a total success. The bun was fluffy, soft and chewy!
@@MadisonFalcoFoods yes the filling was too sweet for me personally, so just add less sugar now. Other than that it was perfect.
After watching several videos of steam buns that would work for my pork bun recipe. This is the only one that captured the flavor and texture of what I was looking to make. When I made my very first batch, they were gone within last than 10 mins. I am making my pork buns again for thanksgiving and I always come back to this video as a reminder of perfection. Thank you :)
👏
@@Maangchi ❤❤
How dare anyone ever downvote your videos Manngchi! You are amazing :3
This is making me hungry 🤤
너무쉽게만들수있도록
재미나게알려주셔서
항상감사히봅니다
건강하세요~
선생님 무척사랑스러워요^^
I’m in Korea right now for the first time and there is the sweetest old lady selling these on the street in a shopping district. It’s so good and I can’t wait to try to make these when I get back home 🥺
I wish I were your neighbor and you'd knock at my door screaming "Jjinpang time!" oh, what a Christmas feeling! 😄
: )
I just made it. Half recipee with beef filling. Your recipe is easy to follow and the taste is great. Love it. Thanks Maangchi
When u use plant oils instead of butter and almond milk it’s vegan🤔🙏🏻🤤
Im in the middle of making a vegan batch right now! The dough smells delicious before even steaming it cause of the vanilla almond milk ❤
Does it turn out good??
@@christinemott2878 i can confirm it turns out great 😊
i saw a recommendation for your channel today- all of them had descriptions about what their channel was about, but yours was just "Everyone loves Maangchi!" and I have to say, I agree!! You are just such a sweetheart!
I can finally make my favorite! Just follow Maangchi and nothing can go wrong. I already tried so many of her recipes including kimchi. SUPERB
I am Korean,but l 've never been in Korea. Thanks a lot for your channel. I like to use your recipes .It's really great! UK 👍😍
Hi.. I've to try this for my daughter she learned about this sweet bun from watching anime " Naruto " she would be surprise if I make it for her.. love your sense of humour & watching your video for the first time.
Thank you. You are such a good mother. I would love you so much if I was your son. Keep being your awesome self. 💗