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Korean Red Bean Paste Buns Recipe

Servings 4


For The Red Bean Paste Filling / JeokAngGeum

  • Kidney Beans/ Rajma - 200 gm
  • Sugar - 3/4 cup
  • Salt - a pinch

For The Outer Dough

  • Flour - 1 3/4 cup
  • Water - 1/3 cup
  • Milk - 1/3 cup
  • Sugar - 2 tbs
  • Instant Yeast - 1 tsp
  • Salt - 3/4 tsp
  • Butter - 1 tsp
  • Black Sesame For Topping


For The Red Bean Paste Filling / JeokAngGeum

  • Soak beans overnight/ for 8-12 hours.
  • Pressure cook them for 15 minutes until soft.
  • Drain the water and grind it to a fine paste in mixer grinder.
  • In a pan mix together the paste, sugar and salt and cook until the paste becomes thick.
  • Once cool the paste will become firm enough to be shaped into a ball.
  • Store in a jar in fridge.

For The Dough

  • In a bowl, mix together flour, sugar, salt and yeast.
  • Add the milk and water and mix to form a soft dough.
  • Add the butter and mix well.
  • Take the dough onto the counter and knead for 5-8 minutes until the dough is smooth and elastic.
  • Place in an oiled bowl, cover with cling wrap and set aside until the dough is double in volume.
  • Remove it back to the counter, press it and divide it into 8 equal portions.
  • Make large lemon sized balls out of the red bean paste filling.
  • Shape the dough into a thick disc, place the filling inside and bring the sides of the dough to cover the filling.
  • Keeping the seam side down, use a pair of scissors to make cuts around the edge. Make 8 cuts leaving the centre intact.
  • Arrange them on a greased tray and cover and set aside for 20 minutes.
  • By the time the buns are proving, preheat the oven to 200°C.
  • Brush the top of the buns with milk and add some sesame seeds for topping.
  • Bake in the oven for 20 - 25 minutes or until golden.
  • Serve it either hot or at room temperature with a glass of milk.