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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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hi,,,maang chi,,i want to ask you where to buy the steamer like yours? thanks
I bought it in Chinatown in Toronto, Canada. Check out your local Asian grocery store or Kitchenware store including Korean grocery stores.
maangchi, can we use instant yeast instead ? and how many should i put ?
Use the same amount as the recipe calls for.
I just made these for the first time the other night and they turned out so well! I was so happy because I haven’t always been successful with yeasted dough, and they were soft and fluffy and just right! My husband loved them and can’t wait for me to make them again! I also want to try them with red bean filling and maybe black sesame.
It sounds like you made fluffy and delicious steamed pork buns! Congratulations!
Help! I can’t get the dough to rise for some reason. It always hard and yellow when i finish steaming them :(
Definitly need a recipe using something other then flour due to wheat allergies…I use to love eating these and can no longer eat them..Gluten free flour just doesnt taste the same when you try to make these.. I think a rice flour would be better!! Gonna have to experiment some with this!!
I saw on a show some people making the dough out of dried corn. They had to knead it for a while though, but it seemed reeeeaally good. Maybe you could try that?
I will have to try your recipe out. I’ve spent the last 3 years making various steamed bun recipes with all sorts of different fillings! I love steamed buns because of how versatile you can be with the filling. My most popular request I get is for BBQ Pork, simple and really yummy :)
Maangchi noona!! Annyeonghaseyo?? I love to read your blog for the techniques. I live in Brazil and a lot of the ingredients are unavailable, but your techniques are so solid! I made these dumplings and I have some tips for your readers:
1. Don’t try to roll the dough too thin. When the dumplings rise for the last time, the yeast bubbles will compromise the dough and they become like wet paper bags. If you can, keep the dough in the center of the circle (the bottom) thick, and the edges (the top) thin. Then you will have nice, even buns.
2. Get as much water out of the filling as you can. Either cook it out, or if you have a vegetarian filling (in my case), *wait*. If you don’t, and you have a small steamer and you have to steam in batches (in my case), the water will inundate the bottom of the bun, and again, wet paper bag. Yeast is a living thing and if you don’t respect it, you get soggy buns. :)
3. Don’t be lazy making the sauce. These have a high bread-tp-filling ratio and they need to be seasoned after they’re cooked. That’s what the sauce is for.
My wife loves you, maangchi!! Fighting!
Maaangchi – tae dan hi kamsah hamnidah! This is an awesome recipe. My Yobbo (nampyon) just made these. MAYOO MASHESAYO! YUM!!!!!!! Great to eat any time of the day or night. I even take them to work for my mid-morning snack and heat them in the microwave very briefly.
Hi, I just wondering Can I use my bamboo steam for the steam buns??
I make buns all the time, and I use a bamboo steamer. They come out just the same!
Hi Maangchi!
Thank you so much for sharing this lovely recipe – I made these for the first time today but unfortunately they did not turn out as great :(. The dough became a dull yellow/grey brown colour after steaming and was really hard to knead. I followed your recipe except I used plain flour (no all purpose flour here in the UK) and olive oil. Am I doing something wrong?
You got the right flour because plain flour is all purpose flour. I think the dough didn’t rise properly. Check out your yeast to see if it’s still active or not. And when you mix the yeast with water, the temperature of the water shouldn’t be too high. Less than 30 celsius.
the water has to be hot or have to be boiled????
boiling!
These taste great with ground Turkey as well. I added a tablespoon of Worchestershire Sauce along with the soy sauce and whatever to season it just because I could <3 The only other ingredient alternations I made was using bamboo salt instead of normal salt and I used less because my father has high blood pressure, so there were no juices to drain out. I would like to say that having an electronic steamer (that my mom bought on a whim) made it a lot easier. The only problem was that it was not round but a bit flatish… but that may be because I tried to steam too much of it at once.
The little girl I tutor loved it. She ate nine in one sitting and wouldn't share with her brothers and father. I've gotten multiple comments that it was very clean and healthy tasting unlike store brands. This is the first recipe that I've tried from your website and will be trying more (since I'm trying to cook more Korean foods)
Hi Maangchi! Thank you so much for putting this recipe up, my family loves it! I’ve made them multiple times already. Tomorrow I’m planning to make a triple batch, Instead of putting all the veggies in the bun I leave them to the side. They are so delicious! Thank you !
Hi Maangchi! Just wanted to let you know that I love every recipe you put on the site! I’m planning on doing them all! lol But I just wanted to know where you bought your steamer or maybe you could tell me what brand it is … By the way are there any kitchen tools that you recommend?? Which ones are a must have??? Merry x-mas Maangchi Take care!!
Hi Maangchi!
I made these twice and both times my buns grew cute and big in the steamer and then after I opened the lid, rough hard yellowish spots appear on the surface of the buns. Looked like my buns had yellow rashes. I have the same steamer as yours except my lid is glass so I can see what’s in there. I followed your directions to leave one inch gap between each bun and away from e sides of the steamer. :( I tried googling what’s wrong and I came across people saying to prevent blemishes, open the lid quickly to prevent water droplets from dripping onto the buns. I did that, had blemishes. and I even cover the lid with a cloth to collect all the water droplets for one batch, didn’t work. I placed dry cloth on the buns another batch and they still have blemishes. So I tried placing a parchment paper on top of the buns and also wrap a cloth around the lid. Still the same. Any idea what’s wrong? :(
I really want to make the good looking buns on top of them tasting great. If not I will be the only one eating these delicious babies :(
You really work so hard to make nice steamed buns!
But I’m afraid to say I’m not sure what is going wrong, and it’s hard for me to tell what the problem is when I can’t see them. It sounds like you did everything right here.
If I were you, I would try cooking for a shorter time. It’s possible that your stove is hotter than mine and they are cooking too hot.
Give it a try. I hope you can solve the problem!
The yellow “rashes” may be from undissolved yeast. Make sure when you are dissolving your yeast, to stir it for a bit very gently, and then let it sit to make sure all the yeast is dissolved.
I have learned on the ‘net that the yellow spots are caused by water dropping on to the dumplings during steaming. Traditional steamers do not have this problem. A suggestion would be to place a teatowel inside the lid of your steamer.