📝 About This Recipe
Bungeoppang is Korea’s most beloved winter street food, a nostalgic fish-shaped pastry that boasts a crispy, golden-brown exterior and a warm, pillowy heart. Traditionally filled with sweet red bean paste, these charming treats offer a perfect balance of textures and a comforting sweetness that cuts through the winter chill. Making them at home allows you to achieve that elusive 'crunch' while customizing the fillings to your heart's content.
🥗 Ingredients
The Batter
- 1 cup All-purpose flour (sifted)
- 2 tablespoons Sweet rice flour (Mochiko) (for a chewy texture)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Fine sea salt
- 1 tablespoon Granulated sugar
- 1 1/4 cups Water (room temperature)
- 1 tablespoon Unsalted butter (melted and cooled)
The Filling
- 1/2 cup Sweetened red bean paste (Anko) (store-bought or homemade, smooth or chunky)
- 1/4 teaspoon Vanilla extract (optional, to mix into the paste)
Cooking & Prep
- 2 tablespoons Vegetable oil (for greasing the pan)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, sweet rice flour, baking powder, salt, and sugar until well combined.
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2
Gradually pour the water into the dry ingredients while whisking constantly to ensure a smooth, lump-free batter. The consistency should be similar to a thin pancake batter.
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3
Stir in the melted butter. This adds a rich flavor and helps the pastry achieve a beautiful golden color and crisp edges.
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4
Strain the batter through a fine-mesh sieve into a clean bowl or a measuring cup with a spout for easy pouring. This is a chef's secret for the smoothest possible texture.
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5
Preheat your fish-shaped waffle mold (Bungeoppang pan) over medium-low heat on the stovetop for about 2 minutes per side.
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6
Lightly grease both sides of the mold with vegetable oil using a pastry brush or a paper towel.
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7
Pour enough batter into the fish molds to cover about 1/3 of the depth. Ensure the batter reaches into the tail and fin areas.
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8
Carefully place about 1 tablespoon of the sweet red bean paste into the center of the fish body. Use a small spoon to flatten it slightly so it doesn't poke through the top.
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9
Pour more batter over the red bean paste until the fish mold is completely filled and the paste is covered.
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10
Close the mold and immediately flip it over. This ensures the batter flows evenly to the other side for a perfectly shaped fish.
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11
Cook for about 2-3 minutes on medium-low heat. Flip the mold again and cook the other side for another 2-3 minutes.
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12
Open the mold slightly to check for doneness. The bread should be deep golden brown and crispy to the touch. If it's too pale, cook for another 30-60 seconds per side.
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13
Carefully remove the Bungeoppang from the mold using a small spatula or fork and place them on a wire rack for 1 minute. This prevents the bottom from getting soggy.
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14
Repeat the process with the remaining batter and filling, remembering to lightly oil the pan between batches if necessary.
💡 Chef's Tips
For the ultimate crispy exterior, don't skip the sweet rice flour; it provides that signature 'snap' followed by a chewy bite. Always cook on medium-low heat; high heat will burn the outside before the batter inside the fins is fully cooked. If you have leftovers, reheat them in an air fryer at 350°F (175°C) for 3 minutes to restore the original crunch. Feel free to experiment with fillings like Nutella, custard cream, or even mozzarella cheese for a savory twist. Ensure your red bean paste is at room temperature so it warms through evenly during the short cooking time.
🍽️ Serving Suggestions
Serve immediately while piping hot for the best texture experience. Pair with a cup of hot Barley Tea (Boricha) or Corn Silk Tea to balance the sweetness. For a modern dessert, serve alongside a scoop of matcha or vanilla bean ice cream. Dust lightly with powdered sugar or a hint of cinnamon for an extra touch of sweetness. Enjoy as a classic afternoon snack just like they do on the streets of Myeongdong.