Sweet Potato Hoppang is a traditional Korean snack made by steaming a wheat dough filled with sweet, mashed sweet potato. The outside is fluffy and soft, while the inside carries the naturally sweet flavour of Korean sweet potato. It is structurally similar to a dim sum bao or a Chinese char siu bao, but the dough uses a fermented rice starter (rice koji fermentation method), giving it an even softer texture and a deeper, more rounded flavour. In Korea, it has long been cherished as a winter street snack.

It is very straightforward to cook straight from frozen. The easiest method is the microwave: place the frozen Hoppang on a plate and heat in the microwave (700W) for approximately 1 minute 30 seconds. For a fluffier texture, you can steam it for 8–10 minutes instead. After cooking, check that the inside is thoroughly heated through, and allow 1–2 minutes to cool before eating as it may be very hot. We do not recommend using an oven or air fryer, as these can dry out the surface.

This product contains gluten (from wheat) and soybeans, both of which are among the EU's 14 mandatory allergen declarations under Regulation 1169/2011. People with wheat allergy, coeliac disease, or soy allergy should avoid this product. ⚠️ Important notice: the presence of eggs, milk, sesame, and sulphites has not yet been confirmed from the official label. If you have an allergy to any of these, please contact our customer service or check the official manufacturer information before purchasing.

No, this product is not suitable for vegans as it contains ingredients of animal origin. Whether it is suitable for vegetarians cannot be confirmed from currently available official information, so we recommend checking further before purchasing if you follow a vegetarian diet. The product also contains alcohol (brewing alcohol) and does not carry halal certification, making it unsuitable for those following a halal diet.

The dough in this product is made using a traditional fermentation starter (Balmyo Mijong) based on rice koji and yeast. This is a traditional technique — similar to the process behind European sourdough bread, cheese, or wine — where fermentation creates a deeper flavour and a softer texture in the dough. However, the finished product is not a live-culture fermented food and does not contain active probiotic cultures. The 'fermented dough method' is a traditional craft technique for flavour and texture, not a health claim.