What is the difference between winter's 대표 snacks, 'Hobbang' and 'Jjinbbang'?

53 years of eating 'Hobbang' while blowing on it to cool it down

Our country's hot bun was first introduced by Samlip Food (now SPC Samlip) in October 1971. It was developed to increase sales during the winter season, which is typically a slow period for bread sales. At that time, it was only sold from mid-October to February of the following year. As of December last year, SPC's cumulative sales of hot buns have reached 6 billion units. Traditionally known for fillings like 'sweet red bean' and 'vegetables,' hot buns are now offering a variety of fillings to attract consumers' tastes.

 

Samlip, which holds the largest market share in the domestic hot bun market, launched new products based on three themes: the spicy flavor 'Shin (辛)', representing heat; 'New', symbolizing novelty; and 'Bean', representing the red bean filling that is a signature of hot buns, with the advertising message 'This winter, only Shinnyubin remembers hot buns.' The flagship products include the spicy-sweet 'Bulbaek Hot Bun' with pork bulgogi and Cheongyang chili peppers, and the 'Piyaki Hot Bun' developed with Shin Yubin. Samlip also released new products 'Black Vinegar Crispy Hot Bun' and 'Chili Stir-fry Hot Bun' in collaboration with chefs Jung Jiseon and Lim Tae-hoon, who appeared on the Netflix cooking show 'Black and White Chefs.'

 

Difference between a steamed bun and a filled bun

In a word, steamed bun and filled bun are the same bread.

Hobbang means "hot enough to blow on." It was created to mean "the whole family laughs and eats together." 

Hoppang is also a trademarked name for steamed buns released by Samlip. Steamed buns refer to foods filled with red bean paste, vegetables, or other ingredients, which are steamed with steam (kim). Nowadays, this type of steamed bun is commonly called Hoppang, so it is recognized as a common noun and has now become a fixed name for the food.

 

For your reference, there is a slight difference in the batter between fish-shaped bread and carp-shaped bread. Fish-shaped bread has a thick and crispy batter made with wheat flour. Carp-shaped bread has a slightly thinner batter with added oil and butter, making it more moist and greasy.

 

Anheung Hand-Kneaded Steamed Bread Revitalizing the Local Economy

In Anheung-myeon, Hoengseong-gun, Gangwon Province, there are about 11 traditional hand-steamed bun shops that preserve traditional methods and about 3 machine-made steamed bun shops. The annual sales amount to around 10 billion won. The steamed buns in this area, introduced since the 1960s, gained fame in the 1990s and have become one of the most renowned specialties nationwide. First, domestic red beans are boiled thoroughly for more than four hours to make the filling. The flour is kneaded with makgeolli (rice wine) and eggs, then aged. This dough is shaped into round buns, then undergoes another fermentation process in a warm heating pad before being steamed in a large pot. To preserve the reputation of Anheung steamed buns, the Anheung Steamed Bun Festival is held every October.

 

Source: The Korea Times for Youth

 

Wow~~ It's been 53 years since the hobang was created~~

It was created before I was even born haha

Eating hot steamed buns while laughing happily with family and blowing on them to cool them down~ Sounds delicious, right?♡ I have decided on hot steamed buns for the afternoon snack!!^^