[2][3] Traditional jjinppang is made of sourdough fermented using the yeast in makgeolli (rice wine), but younger varieties such as hoppang are often made without fermentation.

[1] Warm jjinppang is softer than baked breads due to the higher moisture content, but it hardens as it cools.

[4] Jjinppang is a specialty product of Anheung Township in Hoengseong County, Gangwon Province.

[5] In the township, there is Anheung Jjinppang Village with 17 steameries that make Anheung-jjinppang (안흥찐빵).

[6] Since 1999, the township also hosts Anheung Jjinppang Festival in every October.