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Hobbang (Korean Steamed Buns)
Hobbang, known as Korean steamed buns, are a delightful and fluffy treat filled with a savory mixture of ground pork and fresh vegetables. Originating from Korea, these buns are a popular street food and are often enjoyed during festivals and family gatherings. With their pillowy texture and rich flavor profile, Hobbang makes for a comforting snack or a satisfying meal. Perfect for sharing, these buns not only warm the heart but also bring friends and family together around the table.
Ingredients
- All-purpose flour
- 3 cups
- Active dry yeast
- 2 teaspoons
- Sugar
- 2 tablespoons
- Salt
- 1 teaspoon
- Warm water
- 1 cup (about 110°f or 43°c)
- Ground pork
- 1 pound
- Onion
- 1 small, diced
- Carrot
- 1 small, grated
- Garlic
- 2 cloves, minced
- Soy sauce
- 2 tablespoons
- Sesame oil
- 1 tablespoon
- Black pepper
- 1/2 teaspoon
- Sugar
- 1 teaspoon (for the filling)
- Green onions
- 2, chopped
- Sesame seeds
- 1 tablespoon, for garnish
Instructions
- In a large mixing bowl, combine the all-purpose flour, active dry yeast, 2 tablespoons of sugar, and salt.
- Gradually add the warm water and mix until a smooth dough forms. Knead the dough on a floured surface for about 5-7 minutes until elastic.
- Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
- In a skillet over medium heat, cook the ground pork until browned, breaking it up as it cooks.
- Add the diced onion, grated carrot, and minced garlic to the skillet and sauté until the vegetables are tender, about 5 minutes.
- In a small bowl, mix together the soy sauce, sesame oil, 1 teaspoon of sugar, black pepper, and chopped green onions. Pour this mixture over the pork and vegetable mixture, and cook for an additional 2 minutes. Remove from heat and let the filling cool slightly.
- Once the dough has risen, punch it down and divide it into 12 equal portions. Roll each portion into a small circle, about 4 inches in diameter.
- Place a generous spoonful of the pork filling in the center of each dough circle. Fold the edges of the dough over the filling, pinching to seal tightly.
- Prepare a steamer basket lined with parchment paper. Place the filled buns in the steamer, spacing them apart to allow for expansion.
- Steam the buns for 15-20 minutes, or until they are fluffy and cooked through.
- Garnish with sesame seeds and serve the hobbang warm. Enjoy them on their own or with a side of soy sauce for dipping.
Tips
- For a vegetarian version, substitute the ground pork with tofu or mushrooms.
- Feel free to add other vegetables such as shiitake mushrooms or bok choy to the filling.
- Serve with a dipping sauce made of soy sauce, vinegar, and chili oil for extra flavor.
Dietary Information
Servings: 12 Dish Type: Appetizer/Main Course Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 1 hour 50 minutes Calories: 200 Fat: 8g Carbs: 24g Protein: 10g Sodium: 350mg Sugar: 3g
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