Fusion Bungeoppang Delight

Ingredients

In this fusion version of Bungeoppang, we incorporate ingredients and flavors from different cuisines to create a unique twist. The traditional sweet red bean paste filling is replaced with a fusion filling that combines ingredients like cream cheese, smoked salmon, and dill. This fusion filling adds a savory and tangy element to the dish, complementing the crispy pastry shell perfectly. We alse have the original recipe for Bungeoppang, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 large egg 1 large egg
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1/4 cup cream cheese, softened 1/4 cup cream cheese, softened
• 1/4 cup smoked salmon, finely chopped 1/4 cup smoked salmon, finely chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Cooking spray or vegetable oil, for greasing the mold Cooking spray or vegetable oil, for greasing the mold

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (6g saturated)
• Carbohydrates: 32g (14g sugars)
• Protein: 7g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the milk, egg, and melted butter.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and well combined.
4. 4.
   In another bowl, mix together the cream cheese, smoked salmon, and dill until well combined.
5. 5.
   Preheat the Bungeoppang mold over medium heat and lightly grease it with cooking spray or vegetable oil.
6. 6.
   Pour a spoonful of batter into each fish-shaped mold cavity, filling it halfway.
7. 7.
   Add a small dollop of the cream cheese mixture into the center of each cavity.
8. 8.
   Top the cream cheese mixture with another spoonful of batter, filling the mold completely.
9. 9.
   Close the mold and cook for about 2-3 minutes on each side, or until the Bungeoppang turns golden brown and crispy.
10. 10.
    Remove the Bungeoppang from the mold and repeat the process with the remaining batter and filling.
11. 11.
    Serve the Fusion Bungeoppang warm and enjoy!

Treat your ingredients with care...

• Cream cheese — Make sure to soften the cream cheese before mixing it with the other ingredients to ensure a smooth and creamy filling.
• Smoked salmon — Finely chop the smoked salmon to ensure it is evenly distributed throughout the filling.
• Fresh dill — Use fresh dill for the best flavor. Chop it finely to release its aromatic oils.

Tips & Tricks

• If you don't have a Bungeoppang mold, you can use a regular fish-shaped mold or even a muffin tin.
• Experiment with different fillings such as cream cheese and jalapeno, or Nutella and banana for a sweet twist.
• Serve the Fusion Bungeoppang with a dipping sauce like sweet chili sauce or soy sauce for added flavor.
• Make sure to grease the mold well to prevent the Bungeoppang from sticking.
• Enjoy the Bungeoppang while it's still warm for the best taste and texture.

Serving advice

Serve the Fusion Bungeoppang as an appetizer or snack. They are best enjoyed warm, straight from the mold. Arrange them on a platter and garnish with fresh dill sprigs for an attractive presentation.

Presentation advice

To enhance the presentation, dust the Fusion Bungeoppang with a sprinkle of powdered sugar or drizzle them with a savory sauce like sriracha mayo. Serve them on a bed of lettuce leaves for a pop of color.