Recipe
Bungeoppang - Korean Fish-Shaped Pastry
Crispy Delights: Korean Fish-Shaped Pastry with a Sweet Surprise
4.6 out of 5
Indulge in the delightful world of Korean cuisine with Bungeoppang, a traditional fish-shaped pastry. This crispy treat is filled with a sweet and creamy filling, making it a popular street food snack in Korea.
Metadata
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Dairy-free (if using a non-dairy milk), Nut-free, Soy-free, Egg-free (if using an egg substitute)
Allergens
Wheat (gluten), Dairy (if using milk), Egg
Not suitable for
Gluten-free (due to the use of all-purpose flour), Vegan (due to the use of milk and egg)
Ingredients
-
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
-
2 tablespoons (25g) granulated sugar 2 tablespoons (25g) 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
-
1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
-
1/2 cup (120g) red bean paste (or filling of your choice) 1/2 cup (120g) red bean paste (or filling of your choice)
-
Vegetable oil, for frying Vegetable oil, for frying
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 2g, 0.5g
- Carbohydrates (total, sugars): 37g, 12g
- Protein: 4g
- Fiber: 2g
- Salt: 0.2g
Preparation
-
1.In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
-
2.In a separate bowl, whisk together the milk, egg, and vanilla extract.
-
3.Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms.
-
4.Heat a Bungeoppang pan or a fish-shaped mold over medium heat and lightly grease with vegetable oil.
-
5.Pour a spoonful of batter into each fish-shaped mold, filling it halfway.
-
6.Add a small dollop of red bean paste (or your chosen filling) in the center of each mold.
-
7.Cover the filling with another spoonful of batter, filling the mold completely.
-
8.Close the pan tightly and cook for about 2-3 minutes, or until the bottom is golden brown.
-
9.Flip the molds and cook for an additional 2-3 minutes, until the other side is also golden brown.
-
10.Remove the Bungeoppang from the pan and repeat the process with the remaining batter and filling.
-
11.Serve the Bungeoppang warm and enjoy!
Treat your ingredients with care...
- Red Bean Paste — If you prefer a smoother filling, you can strain the red bean paste before using it in the recipe to remove any lumps.
Tips & Tricks
- Make sure to grease the Bungeoppang pan or fish-shaped mold well to prevent sticking.
- Adjust the sweetness of the filling according to your preference by adding more or less sugar to the red bean paste.
- Experiment with different fillings such as custard, chocolate, or even Nutella for a unique twist.
Serving advice
Bungeoppang is best enjoyed warm, straight from the pan. Serve it as a delightful snack or dessert, and watch as your guests are amazed by the fish-shaped pastries.
Presentation advice
Arrange the Bungeoppang on a platter, showcasing their adorable fish shape. Dust them with powdered sugar for an extra touch of elegance. Serve with a side of fresh fruits or a scoop of ice cream for a delightful contrast.
More recipes...
More Korean cuisine dishes » Browse all
Mujeon
Radish Pancake
Mujeon is a Korean dish made with sliced radish that is coated in a flour and egg batter and pan-fried.
Bossam
Boiled Pork Wraps
Bossam is a traditional Korean dish that consists of boiled pork belly slices wrapped in lettuce leaves and served with various condiments.
Tutmaji
Sweet potato soup
Tutmaji is a traditional dish from the West African country of Mali. It is a hearty stew made with chicken, vegetables, and rice. The dish is...