Kkotppang (Flower-shaped steamed buns: 꽃빵)


(chopping onion) – Hi, everybody. Today I’m going to show
you how to make kkotppang. Kkot is flowers in
Korean, so this is going to be steamed flower-shaped buns. This kkotppang is originated from China. When you go to Chinese restaurant in Korea, there is a long menu, in the menu there is always
buchu-jjapchae, and gochu-jjapchae. it’s a kind of stir-fry. Stir
fried green chili pepper, or stir-fried chives with pork, and we always order with this kkotppang. Because instead of eating with
rice, we eat it with kkotppang. So you can wrap this
in kkotppang and eat. Really pretty and fluffy! I mentioned the gochujjapchae,
buchujjapchae, but you can also eat with some dishes, something like stir-fried pork
or bulgogi. If you don’t feel like making rice, just make kkotppang. And just wrap this with kkotppang and eat. Very interesting, lets get started! Some of you guys always let me know that “oh, Maangchi I followed you steamed buns, steamed pork buns, but
buns are not rising.” I always say, ” check out your yeast. the yeast should be dissolved
in warm water not hot water.” So I’m going to really make
sure, this time, just for you guys to make really perfect temperature water. First, half a cup of water.
Let’s boil. It takes maybe a couple of minutes. So water is already boiling,
I’m going to turn off, and add one cup cold water, plus quarter cup. It’s right temperature. So this is lukewarm water,
I’m measuring 3/4 cup water. Half cup and quarter cup. Sugar one tablespoon,
and salt half teaspoon. And then stir this. And this is active dry
yeast. Two teaspoons. One, two. You see? Once I put this here, it looks like, little bubbles,
foams are created around here. It means it’s nice temperature for the yeast. (stirring) I will add two cups of flour. One, two. Then, mix. (mixing) So this dough is almost make one lump, I have to knead. Before kneading
I want to wash my hands. (water running) Now just with my clean
hands, I’m going to knead. Just for one minute. You don’t need to knead for a
long time, just one minute. Now dough ball is here,
and let it sit around one hour or one and a half hour. Check it one hour later. It has to rise to double in size. So I’ll just put it here. And there’s nothing much to do today, because I don’t need to prepare
any other stuff. All I can do is just
focusing on this making buns. So see you later! (cheery music) Let’s see! And then deflate,
and knead another minute. This time my dough is more smooth. And then cover and wait another hour. After that, we are going to
shape, and then we’re ready to cook. One hour passed! Look at this! Wow, it’s moving. Vegetable oil about two tablespoons. Let’s deflate! It kinda smells like yeast! And sprinkle some flour. And roll it out. I’ll make a large rectangle. This is my rolling pin made with marble, really, really heavy! If you guys don’t have this,
you still can use something else. What else can you use to
spread the dough like this? You can use the wine bottle! So this is around 13 inches
and this is around 14 inches. So I made 13 and 14 inches
rectangle. Let’s add vegetable oil, just
two tablespoon vegetable oil. Leave this edge around one inch, no oil. And then just
paint with oil. We still have around one
tablespoon leftover oil. And then, to make it more tasty, I will sprinkle some sugar. From this edge and pinch just a little bit like this, and roll. And here, there’s no oil so
we can pinch just easily. If oil is still there,
it’s not easy to seal. So pinch like this. This is my steamer basket. Steamer basket here. This is my cotton cloth,
I just wet my cotton cloth. So exactly in the center I’m going to
press down with my chopstick. Let’s oil this chopstick, like this. So pretty, hm? I’ll just put it here. And I will wait until these
are also rising again. It rose 40 minutes, nice! And put it here, water is boiling. Hemp cloth, because the water is boiling
and the steam going up and then the water will be dripping so
that surface of my buns is going to be ruined. 10 minutes steaming. All the preparation time takes time, but just the real cooking
time is only 10 minutes! (jazzy music) 10 minutes passed, done! Turn off. Oh my, plump, plump! Now it’s really really hot, I’m going to wait just a little bit. A few minutes, and then
just let me taste, yeah? Amazing, well well, swollen! Flower shaped buns, kkotppang.
We made kkotppang. Okay, let’s taste! Open this, unroll. Oh my, it’s like a pillow. Let me taste, okay roll again. Mmmm, this is very soft
and fluffy and also moist. This is good, really delicious! We just used only a few ingredients to make these really fluffy buns. Today we made kkotppang,
steamed flower shapped buns. You can keep this in the
freezer when it’s still fluffy just after cooling down,
and when you need it, steam it again. around 10 minutes, and then it will be
fluffy like this again. In my next video I’m going
to show you how to make something delicious that
you can eat with this, and meanwhile you just
make many, many batches and then enjoy yourself. Enjoy my recipe, see you next time. Bye~ (joyful music)

100 thoughts on “Kkotppang (Flower-shaped steamed buns: 꽃빵)

  1. Hello Maangchi! How are you? Its raining heavily here in Malaysia too. I always enjoyed watching your video. You are a great teacher. Very detailed and well spoken English.
    Maangchi, is this recipe same like mantou? Also Maangchi, I only have instant yeast. Do I still do the process to activate? I'm abit confuse between instant yeast and activate yeast. Please advice. Thank you.

  2. I just watched my sister marry the love of her life. The love of mine standing next to me…. We made much of the food listed on your website…. Barbeque chickens….. The bread… rice cakes… Sandwiches. And so many more. Her first date was soend watching your videos making fried squid.. We love you maangchi, your food was loved at a Russian+Spanish+Jewish(my side) and greek and Muslim (my sisters partner) wedding wedding..

  3. Thank you very much, Maangchi for a wonderful time watching you cook. Loved and enjoyed watching your videos.
    -Caroline, Mandaue, Cebu, Philippines

  4. I love your energy, very calm and soothing hahaha if I'm home alone and feeling anxious I come watch and learn new things and slowly the anxiety melts away. You have a very healing aura and it's definitely a bright light in the world. Thanks Maangchi!

  5. Yay, I'm the 8000 "Like!🎉🎊🤓 this looks soooo delicious! totally going to try out. Thank you 😍😘

    P.s Love your Videos😍💘💖💝

  6. My jaw dropped when i saw they are made from one big tube. ALL MY LIFE i've been doing it like my grandma: make a circle, cut out tiny tiny triangles, make into rolls. The shape is different, but it also takes ten times longer to finish.

  7. To be honest I am Chinese, and on your channel there have been so many things that I see and go “oh my mom or grandma made this! It’s Chinese food and korean food, that’s really cool!” And when I make them, my parents always tell me to send them the recipe because it tastes so good! I really like the food you make, you are an amazing cook but the favorite thing for me to make is the korean donuts. I ate them a lot when I was in China too! I hope to one day visit Korea.

  8. Quanted (YouTube channel) submitted Finnish caption! Thank you very much! https://www.youtube.com/timedtext_video?auto=yes&ref=wt&bl=watch&v=xM0RH7AlkqE

  9. Dutch caption is up now! One of my viewers submitted the caption for my Dutch speaking viewers! Thank you so much! https://www.youtube.com/timedtext_video?auto=yes&ref=wt&bl=watch&v=xM0RH7AlkqE

  10. Real kitchen things with minimum cookery, I spare all these yamulddagjin Maangchi's recipes for my sunny days. Thanks ms. Maangchi.

  11. I love ur videos! I just came across your channel this week and have watched many videos, i love how you haven't really changed over the years and have the same intro! I'm going to try a lot of your recipes! 💖💕💖❣

  12. 마앙치- 저 한국말 잘 뭇해요, 나는 너의 비디오를 좋아한다.. 꽃빵이 맛있어 보인다!!! 잘한다!!!!!

  13. I am going to try these. I have made your ppang recipe many times, always with great success. I've been wanting to make steamed buns, after using a recipe that kind of failed I used your recipe…and it was great! They weren't too pretty, but so good! I have to practice more.

  14. I’m taking an Asian studies class and now I’m obsessed with learning about there food and how it has a lot of meanings behind it.

  15. Yeast is sort of fungi.
    Fungi can be dead by boiling water .
    Mix boiling water and cold water to make lukewarm water. Sugar helps yeast to be activated. Should add sugar.

  16. 꽃빵도 만들어드시는 망치이모 대단하십니다. 엄지척~!!! 귀찮아서 사다먹는데 반성하고 갑니다.

  17. thank you!!! i’m chinese but my family goes only as far as the simple basics of chinese culture, because my grandparents & my parents weren’t born in china, so they don’t speak chinese. i don’t know too much about my culture but i love these buns! and i never knew what they were called but now i can make them! thank you!

  18. You are very cute i love watching your video😍😘😘 you made me smile all the time
    Not only i also learned korean còoking as well.
    Thank you for sharing
    Much love 😘
    M

  19. 저 반죽으로 어릴때 먹던 밭빵을하면
    좋을거 같습니다.
    망치님 항상 건강하세요 ♡♡♡♡♡

  20. I know this dosen't sound traditional or anything but i wonder how it might taste if you put cinnamon roll filling in the dough and then roll them….

  21. 자주봅니다 정확하게 알려주셔서 감사합니다
    영어을 못하고 알아듣진 잘 못해도 잘배웁니다 고맙습니다

  22. Hi maangchi…i just wanna ask how many cups of lukewarm water you used for this recipe…by the way ilove ur hair…🍄🍄🍄💞💞💞

  23. 오늘 만들었어요ㅋㅋ 만들면서 헬로 에브리바디! 오~마이~ 하게돼요ㅋㅋ 레시피 감사합니다

  24. Malayalam caption was submitted by Anjana UB (YouTube)! Thanks a lot! https://www.youtube.com/timedtext_video?auto=yes&ref=wt&bl=watch&v=xM0RH7AlkqE

  25. I used this dough and stuffed them with sauerkraut and kielbasa. After steaming, I cooked the steamed, stuffed buns and baked them like bagels. Wonderful!

  26. I was wondering, can the flour be substituted with rice flour or a different alternative? Would love to have my friend enjoy this but she can't have gluten ,v,

  27. Japanese caption was submitted by one of my viewers! Thank you so much! https://www.youtube.com/timedtext_video?auto=yes&ref=wt&bl=watch&v=xM0RH7AlkqE

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