Description
Bungeoppang is a beloved Korean street snack shaped like a fish and filled with sweet red bean paste, custard, or Nutella. With its crisp outer shell and warm, gooey center, this nostalgic pastry is a fun and tasty treat enjoyed especially during the colder months.
Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 3/4 cup milk (or water)
- 1/2 tsp vanilla extract (optional)
- 1/2 cup sweet red bean paste (or custard, Nutella, etc.)
- Oil or butter for greasing
- Bungeoppang (taiyaki) mold pan
Instructions
- In a bowl, whisk together flour, cornstarch, sugar, baking soda, baking powder, and salt.
- Add egg, milk, and vanilla extract. Mix until smooth.
- Preheat bungeoppang pan and lightly grease with oil or butter.
- Pour a thin layer of batter into each side of the mold.
- Add 1–2 tsp of filling (red bean paste, custard, or Nutella) in the center.
- Cover with another layer of batter. Close the mold and cook over medium heat for 2–3 minutes per side, or until golden brown.
- Remove carefully and serve warm.
Notes
- For extra crispiness, let the batter rest for 10 minutes before using.
- Can be frozen and reheated in an oven or air fryer.
- Other popular fillings include sweet potato, cheese, or chocolate.
Nutrition
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
