Bungeoppang (Korean Fish-Shaped Pastry)

🧂 Ingredients

• 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving