Steamed Bun Makgeolli (Sweet Rice Wine Bread)
Grandma’s Homemade Steamed Buns with Makgeolli
Remember the steamed buns with makgeolli (Korean rice wine) that your mother used to make? These buns might look rustic and simple, but they are filled with heartwarming memories and delicious flavor. While store-bought steamed buns are often beautifully white and appealing, homemade versions, especially this makgeolli-infused dough, offer a unique depth and taste that speaks of comfort and tradition. Experience the nostalgic charm and delightful taste of these special homemade buns.
Dough Ingredients- 550g Bread Flour (high-gluten flour)
- 1/2 cup Warm Water (approx. 100ml)
- 1 cup Warm Milk (approx. 200ml)
- 2 pinches Salt (approx. 2g)
- 2 Tbsp Sugar (approx. 20g)
- 4g Instant Dry Yeast
- 1 cup Lukewarm Unfiltered Rice Wine (Makgeolli) (approx. 200ml)
- 300g Red Bean Paste (for filling)
Cooking Instructions
Step 1
First, sift the bread flour into a bowl. Sifting aerates the flour, preventing lumps and resulting in a softer, lighter dough.
Step 2
To the sifted flour, add the instant dry yeast, sugar, and salt. Gently mix these dry ingredients together. It’s best to avoid direct contact between the yeast and salt at this stage.
Step 3
Pour in the lukewarm unfiltered rice wine (makgeolli) and stir with a spoon or spatula until it starts to come together. Then, add the warm water and warm milk, continuing to mix until a cohesive dough begins to form.
Step 4
Once the ingredients are roughly combined with a spoon, it’s time to knead the dough with your hands. It might feel quite sticky initially, but with persistent kneading (about 10-15 minutes), the dough will become smooth, elastic, and less sticky.
Step 5
Gather the kneaded dough into a ball. Place it in a lightly oiled bowl, cover with plastic wrap, and let it proof in a warm place (like inside a turned-off microwave or a slightly warm oven) for about 2 hours. The dough should double in size.
Step 6
After proofing, the dough will be nicely puffed up. To release the built-up gases, lightly flour your finger and gently poke the dough. You’ll see the indentation remain, confirming the fermentation.
Step 7
Prepare your red bean paste filling. You can use store-bought paste or make your own by boiling and mashing red beans. (Note: For reference, 300g of cooked and mashed red beans were used to make the paste. You can adjust the amount of filling to your preference.)
Step 8
Divide the proofed dough into portions (about 80-100g each). Flatten each portion into a disc. Place a generous spoonful of red bean paste in the center of the disc. Carefully gather the edges of the dough upwards and pinch them together to seal the filling inside, ensuring no leaks. Turn the bun seam-side down and gently shape it into a round bun.
Step 9
Prepare your steamer by adding enough water to the bottom and bringing it to a boil. Line the steamer basket with a damp cloth or parchment paper to prevent the buns from sticking. Arrange the filled buns in the steamer basket, leaving some space between them to allow for expansion.
Step 10
Once the water is steaming vigorously, cover the steamer tightly. You can wrap the lid with a kitchen towel to catch condensation and prevent water from dripping onto the buns. Steam over high heat for about 10 minutes. The steaming time may vary slightly depending on the size of your buns.
Step 11
After steaming, carefully lift the lid. You’ll find your beautifully puffed, perfectly cooked makgeolli steamed buns. They should feel firm and springy to the touch.
Step 12
While delicious immediately after steaming, letting the buns cool slightly on a wire rack for a few minutes can enhance their texture. The exterior will become slightly chewier, while the inside remains wonderfully moist.
Step 13
These homemade makgeolli steamed buns offer a delightful balance of sweetness and chewiness from the red bean filling, complemented by the subtle, earthy flavor of the beans. They evoke a comforting, homely taste reminiscent of those made by mothers in the past, bringing back warm memories with every bite.
Step 14
Arrange the freshly steamed buns on a serving plate. They make a wonderful, wholesome snack to enjoy, perhaps with a warm cup of tea.
