Bungeoppang - Korean Fish-Shaped Pastry

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. 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 vanilla extract.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms.
4. 4.
   Heat a Bungeoppang pan or a fish-shaped mold over medium heat and lightly grease with vegetable oil.
5. 5.
   Pour a spoonful of batter into each fish-shaped mold, filling it halfway.
6. 6.
   Add a small dollop of red bean paste (or your chosen filling) in the center of each mold.
7. 7.
   Cover the filling with another spoonful of batter, filling the mold completely.
8. 8.
   Close the pan tightly and cook for about 2-3 minutes, or until the bottom is golden brown.
9. 9.
   Flip the molds and cook for an additional 2-3 minutes, until the other side is also golden brown.
10. 10.
    Remove the Bungeoppang from the pan and repeat the process with the remaining batter and filling.
11. 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.