Bungeoppang (Fish-shaped Pastry with Sweet Filling)

Bungeoppang is a beloved Korean street snack, especially popular during the colder months. These delightful fish-shaped pastries are traditionally filled with sweet red bean paste, offering a crispy exterior and a warm, sweet interior. Originating from the Japanese taiyaki, bungeoppang has become a staple in Korean culinary culture.

Why You’ll Love This Recipe

• Authentic Taste: Recreate a classic Korean street food at home.
• Versatile Fillings: Customize with various fillings like custard, chocolate, or even savory options.
• Fun and Engaging: The fish shape adds a playful touch, making it enjoyable for both kids and adults.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Batter:
  • All-purpose flour
  • Baking powder
  • Fine sea salt
  • Milk or water
  • Castor sugar
  • Melted butter
  • Egg
• Filling Options:
  • Sweetened red bean paste
  • Custard
  • Chocolate
  • Nutella
  • Ham and cheese (for savory variation)
• Others:
  • Melted butter or cooking oil for cooking

Directions

1. Prepare the Batter: In a medium-sized bowl, combine the sifted flour, baking powder, and salt. In a separate bowl, mix the milk (or water), castor sugar, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Transfer the batter into a jug with a spout for easy pouring.
2. Preheat the Mold: Place your bungeoppang pan over medium-low heat. Lightly grease both sides of the fish-shaped molds with melted butter or cooking oil.
3. Assemble the Pastries: Pour the batter into one side of the mold, filling it about halfway. Add approximately one tablespoon of your chosen filling into the center of the batter. Pour additional batter over the filling to cover it completely.
4. Cook: Close the mold and cook for about 2-3 minutes on one side until golden brown. Flip the mold and cook for an additional 2-3 minutes on the other side. Adjust the cooking time as needed to achieve a crispy exterior.
5. Serve: Carefully remove the bungeoppang from the mold and let them cool slightly on a wire rack. Serve warm for the best experience.

Servings and Timing

• Servings: This recipe yields approximately 6-7 bungeoppang.
• Preparation Time: About 10 minutes.
• Cooking Time: Approximately 15 minutes.

Variations

• Alternative Fillings: Experiment with different fillings such as sweet potato, cream cheese, or fruit preserves to suit your taste preferences.
• Savory Twist: For a savory version, consider fillings like ham and cheese or pizza toppings.
• Dietary Adjustments: Substitute dairy milk with plant-based alternatives and use gluten-free flour to accommodate dietary restrictions.

Storage/Reheating

• Storage: Store leftover bungeoppang in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week.
• Reheating: To reheat, place the pastries in a preheated oven at 350°F (175°C) for about 5 minutes to restore their crispiness. Avoid using the microwave, as it may make them soggy.

FAQs

How do I prevent bungeoppang from sticking to the mold?

Ensure the mold is well-greased with melted butter or cooking oil before adding the batter. Preheating the mold also helps in preventing sticking.

Can I make bungeoppang without a fish-shaped mold?

While the fish shape is traditional, you can use a waffle iron or muffin pan as an alternative. The taste will remain the same, though the shape will differ.

What is the origin of bungeoppang?

Bungeoppang originated from the Japanese taiyaki and became popular in Korea around the 1930s.

Can I freeze bungeoppang?

Yes, you can freeze them. Wrap each pastry individually in plastic wrap and store them in a freezer-safe bag for up to a month. Reheat in the oven before serving.

Why is my bungeoppang too dry?

Dryness can result from overcooking or too much flour in the batter. Ensure accurate measurements and avoid overcooking to maintain a moist interior.

Can I use store-bought red bean paste?

Absolutely. Store-bought sweetened red bean paste is convenient and works well for this recipe.

How can I achieve a crispier texture?

Cooking the bungeoppang a bit longer on each side and ensuring the mold is adequately preheated can enhance crispiness.

Are there any vegan options for bungeoppang?

To make a vegan version, use plant-based milk, replace the egg with a flaxseed or chia seed substitute, and choose vegan-friendly fillings.

What other fillings are popular in Korea?

Besides red bean paste, fillings like custard, chocolate, sweet potato, and even savory options like cheese are popular.

Is bungeoppang served only during winter?

While traditionally a winter street food, bungeoppang can be enjoyed year-round.

Conclusion

Bungeoppang offers a delightful combination of crispy pastry and sweet filling, making it a favorite Korean snack. With its versatile fillings and fun shape, it’s sure to be a hit whether you’re reminiscing about Korean street food or trying it for the first time. Enjoy crafting these charming fish-shaped treats at home!

Print