Savory Japchae Steamed Buns: A Delicious Way to Use Leftover Japchae
Festive Korean Holiday Delicacy: Japchae Steamed Buns Recipe Using Leftover Japchae
Transform your leftover Japchae from holiday feasts into delightful steamed buns! These Japchae Jinppang are wonderfully chewy and satisfying, perfect for a hearty meal or a delightful snack. Enjoy them warm for the best flavor experience.
Ingredients- 1 bowl of leftover Japchae
- 200g Ottogi Hotcake Mix
- 20g Cornstarch (or potato starch)
- 60ml Lukewarm Water
- 1 Tbsp Cooking Oil
Cooking Instructions
Step 1
In a mixing bowl, combine the Ottogi Hotcake Mix (200g) and cornstarch (20g). Gradually add the lukewarm water (60ml), stirring until a cohesive dough forms. Adjust the water amount slightly if needed to achieve a smooth, manageable dough consistency. Knead gently until the dough comes together in a single ball.
Step 2
Divide the dough into approximately 6 equal portions. Roll each portion into a ball and then flatten it slightly. To prevent sticking, lightly coat your hands with cooking oil or wear oiled disposable gloves. Place a portion of the leftover Japchae onto the flattened dough. Carefully wrap the dough around the Japchae filling, shaping it into a neat round bun. Ensure the filling is completely enclosed. For a more even distribution of filling, finely chop the Japchae before adding it.
Step 3
Prepare your steamer by bringing water to a boil. Arrange the stuffed buns in the steamer basket, ensuring they have some space between them to prevent sticking. You can place them on individual muffin liners or parchment paper to maintain their shape and prevent them from sticking to the steamer. Steam the buns over medium-high heat for 15 to 20 minutes, or until a skewer inserted into the bun comes out clean.
Step 4
Your delicious Japchae Steamed Buns are ready! Serve them warm to enjoy the delightful chewy texture of the bun and the savory flavors of the Japchae filling. This is a fantastic way to give your holiday leftovers a creative and tasty new life.
