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Bungeoppang
Korean Fish-Shaped Pastry
Bungeoppang are delightful fish-shaped pastries, a popular Korean street food, typically filled with a sweet red bean paste. This recipe will guide you to create these warm, crispy, and slightly chewy treats at home.
🧂 Ingrédients
- 1 cup All-purpose flour(You can also use cake flour for a softer texture.)
- 1 tsp Baking powder
- 2 tbsp Granulated sugar
- 1/4 tsp Salt(Enhances flavor and balances sweetness.)
- 1 Large egg
- 1 cup Milk(Whole milk is recommended for richness, but 2% or plant-based milk can be used.)
- 2 tbsp Vegetable oil or melted butter(For the batter, adds tenderness and moisture.)
- 1 cup Sweet red bean paste(Store-bought or homemade. Ensure it's smooth for easy spreading.)
- for greasing as needed Cooking oil or non-stick spray
👨🍳 Instructions
- 1
Prepare the batter: In a medium bowl, whisk together the flour, baking powder, sugar, and salt until well combined. In a separate bowl, whisk the egg and milk together. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth, lump-free batter forms. Stir in the vegetable oil or melted butter until just incorporated. The batter should have a consistency similar to pancake batter.
⏱️ 10 minutes - 2
Preheat the Bungeoppang mold: Lightly grease both sides of your fish-shaped mold with cooking oil or non-stick spray. Place the mold over medium heat on your stovetop (or follow manufacturer's instructions if electric). Allow it to heat up for about 5 minutes until it's hot to the touch.
⏱️ 5 minutes - 3
Fill the mold: Pour about 1/4 cup of batter into one half of the heated mold, ensuring it covers the fish shape. Quickly spoon about 1-2 tablespoons of red bean paste into the center of the batter, leaving a small border around the edges. Be careful not to overfill.
⏱️ 2 minutes - 4
Complete and cook: Pour another 1/4 cup of batter over the red bean paste, ensuring it seals the filling and covers the entire fish shape. Close the mold firmly. Cook for 4-6 minutes on one side, until the bottom is golden brown and slightly crispy. Carefully flip the mold and cook for another 4-6 minutes, or until the other side is also golden brown and cooked through. The exact cooking time will depend on your mold and heat source.
⏱️ 8-12 minutes - 5
Repeat and serve: Carefully open the mold and remove the cooked bungeoppang. Repeat steps 3 and 4 with the remaining batter and red bean paste until all the batter is used. Serve warm, enjoying the crispy exterior and sweet, gooey red bean filling.
⏱️ 10-15 minutes
💡 Conseils de pro
- ✓A specialized Bungeoppang mold (fish-shaped waffle iron) is essential for this recipe. They are available online or at specialty Asian kitchen stores.
- ✓Bungeoppang is a beloved winter street food in Korea, perfect for warming up on a cold day.
- ✓For the best texture, aim for a golden-brown exterior that is both crispy and slightly chewy.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Custard filling: Use a pastry cream or a simple egg custard instead of red bean paste.
- Chocolate filling: Try a dollop of Nutella or your favorite chocolate spread.
- Cheese filling: A small piece of mozzarella or cream cheese can add a savory twist.